- 5lb boneless beef rib roast
- 1⁄4 cup yellow mustard
- 2 tbsp salt
- 1 tbsp black pepper
- 1 tbsp garlic salt
- 1 tsp cayenne powder
- 1⁄2 cup olive oil
HERB BRUSH ITEMS:
- wood kitchen spoon or dowel 1⁄2 bunch thyme
- 1⁄2 bunch rosemary
- 1⁄2 cup melted butter
- 1 ½ cup whole milk
- 6 eggs
- 1 cup all-purpose flour
- 2 teaspoons kosher salt
Recipe Courtesy Of Adam Perry Lang
PRIME RIB SERVES: 6
*Create an herb brush by using kitchen twine and tying the two bunches to the end of a wooden kitchen spoon or dowel.
1. Rub roast with mustard.
2. Combine all seasoning and apply generously.
3. Apply olive oil by patting it on all sides.
4. Place seasoned roast on a roasting rack in a pre-heated oven at 450 degrees.
5. Cook for 30 minutes and then lower oven temp to 300 degrees.
6. Cook until the internal temperature reads 110 degrees.
7. Total cook times is approximately one hour and a half.
8. Remove rib roast and place on stove top.
9. Dip the herb brush in the melted butter and slap the herb brush on to the roast to baste.
10. Tightly wrap roast with heavy duty plastic wrap and then wrap with a towel, forming a cocoon.
11. Place into cooler until ready to serve.
1. In a large bowl, whisk together the eggs, milk, flour, and salt. Make sure not to over mix; should be slightly lumpy. Let rest at least 30 minutes. Store in quart containers, chilled.
2. Heat oven to 375˚. Heat popover molds in oven. Add ½ ounce rendered beef fat (pan drippings from the prime rib roast) to each popover mold. Place in oven for an additional 4 minutes to get beef fat hot. Pour popover batter into each mold half full. Place back in oven and bake at 375˚ for 25 minutes, do not open door until time is up. Serve immediately while still hot.