Chef's First Prime Rib Roast

Chef Doggerton's Note:

I learned the foundation for this recipe at culinary school from one of my favorite chefs. I tweaked it to suit my own taste, making my chef proud of my ingenuity and taste. I've made this countless times for both friends and family, and it's been a hit every time. The only tip I can offer is that you should use a bone in rib roast (which is what is meant by "prime"). It will provide superior flavor, a natural built-in rack, and the leftover bones make a decent brown stock afterwards. If you would rather get rib eye, then use a roasting rack during cooking. Enjoy!

• Total Time: 2 hrs 45 mins
• Prep Time: 15 mins
• Cook Time: 2 hrs 30 mins

Ingredients:

Serves: 5-10

Yield: 5.0 lbs

• 7 lbs prime rib roast
• 2⁄3; cup Dijon mustard
• ¼ cup olive oil
• 1 tablespoon dried juniper berries (or to taste)
• 1 tablespoon fennel seed
• 1 tablespoon dried thyme
• kosher salt & freshly ground black pepper (to taste)

Directions:

1. Preheat oven to 300F.
2. Combine all ingredients (not the roast lol) in food processor until juniper is sufficiently crushed.
3. Pat the roast dry with paper towels.
4. Using your hands, rub the whole roast with mixture.
5. Roast bone side down until internal temperature reads 130 F for rare, or 140 F for medium. Check temperature after 2 hours of cooking.
6. When done, let rest for 20 minutes covered. Do not do this in the roasting pan you just used or the roast will become over done.
7. Slice to desired thickness and serve.