Recipe by KathyP53

From Saveur Magazine. I serve prime rib or Ina Garten's beef tenderloin for Christmas dinner. I'm adding this recipe to my list!

Ingredients Nutrition


  1. Season beef with salt, including the rack of bones. Rub mustard all over beef; sprinkle with rosemary and pepper. Set beef in a 12x14-inch roasting pan. Cover loosely with plastic wrap and refrigerate for 2-3 days.
  2. Remove beef from refrigerator 3 hours before you are ready to roast it, to allow it to come to room temperature.
  3. Arrange rack in lower third of over and heat to 450°F.
  4. Roast the beef, rib side up, until it begins to brown and sizzle, 20-25 minutes. Reduce heat to 325°F; continue roasting until a meat thermometer inserted in the thickest part of the meat registers 120°F for medium rare, about 2 hours.
  5. Transfer roast to a carving board and let rest for 25-30 minutes. Remove and discard chine bone. Carve roast and serve with reserved pan juices.

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