Herb-crusted prime rib of beef



5 min


12 servings

* PLUS Standing Time: 240 minutes, Roasting Time: 40 minutes


  • 4 kg prime rib of beef
  • 1/4 cup Dijon mustard
  • 1 tbsp vegetable oil
  • 2 tsp dried thyme leaves
  • 2 tsp coarsely ground black pepper
  • 1/2 tsp dried rosemary leaves , crumbled
  • 1/2 tsp salt , preferably coarse


  • Place beef, fat-side up, in a lightly oiled, shallow-sided roasting pan. In a small bowl, stir Dijon with oil, thyme, pepper, rosemary and salt. Using your hands or back of a spoon, spread mixture evenly over fat and sides of meat. Coat ends lightly. Do not coat bottom. Let stand, uncovered, until meat comes to room temperature, about 2 hours. Or, if preparing ahead, loosely cover with a tent of foil so it does not touch coating, then refrigerate up to 2 days. Bring meat to room temperature before roasting.
  • Preheat oven to 350F (180C). Roast, uncovered, in centre of 350F (180C) oven until a meat thermometer inserted in centre of meat reads 135F (57C) for medium-rare, about 20 minutes per pound (500 g). Remove to a cutting board and cover loosely with a tent of foil. Let stand at least 15 minutes before slicing. Great with oven-roasted fries.

Nutrition (per serving)

  • Calories
  • 332,
  • Protein
  • 41.7 g,
  • Carbohydrates
  • 0.6 g,
  • Fat
  • 17 g,
  • Fibre
  • 0.1 g,
  • Sodium
  • 266 mg.

A beautiful roast is a great no-fuss solution to feeding a hungry crowd of adults and children. Thick slices of beef with honeyed carrots and oven fries make an elegant sit-down dinner for the adults, while the kids will enjoy thinly sliced beef served in small rolls.