Prime Rib

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

• Ready In: 50 hrs
• Serves: 8-10

Ingredients

• 1 (10 -12 lb)  five bone  standing rib roast, chine bone removed and tied back on (10-12 lbs.)
• 2  tablespoons kosher salt
• 1 1⁄2 tablespoons dry mustard, preferably Coleman's
• 1 1⁄2 tablespoons  chopped fresh rosemary leaves
•  fresh coarse ground black pepper, to taste

Directions

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.