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1
Let the roast sit at room temperature for 1 hour and 30 minutes.
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2
Preheat your oven to 400 degrees F and spray your roasting rack with cooking spray.
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3
In a food processor (a mini processor works great here!
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4
), pulse the peeled garlic cloves until minced.
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5
Add in the chopped thyme, chopped rosemary, mustard and olive oil.
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6
Pulse until combined.
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7
Trim off any excess fat off of the roast and season the entire thing with the kosher salt and black pepper.
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8
Use your hands and rub the Dijon mixture over the entire roast.
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9
Place the roast on the prepared roasting rack and set into a large roasting pan and insert an oven-safe digital thermometer into the center of the thickest part of your roast.
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10
Bake at 400 degrees F for 30 minutes.
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11
Reduce the heat to 350 degrees F (do not open the oven door!)
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12
and cook for another 30 minutes.
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13
Pour in the beef broth and return the roast to the oven to cook for another 30-40 minutes or until the internal temperature registers at 135 degrees F.
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14
Remove the roast and let it rest on a carving board while you make the au jus.
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15
Place the roasting pan with all of the drippings on 2 burners and bring to a boil.
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16
Pour in the Pinot Noir and cook, stirring often for 6 minutes or until it reduces to 3/4 of a cup.
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17
With a carving knife, slice the roast along the bones and set those off to the side.
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18
Slice the prime rib and serve with a tablespoon or so of the au jus over top.
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19
This recipe was adapted from Cooking Light magazine December 2011 issue.
