- 1/4 cup all-purpose flour
- 2 1/2 tablespoons dry mustard powder
- 1 teaspoon thyme
- 1 teaspoon sea salt
- 1 teaspoon chili powder
- 1 teaspoon fresh-ground black pepper
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon onion powder
- 1 (5 pound) prime rib roast
- 2 tablespoons Worcestershire sauce
- 2 onions, chopped
- 2 carrots, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, peeled
- 2 bay leaves
- 1 tablespoon soy sauce
- 1 cup red wine
- 1/2 cup beef broth
- Preheat an oven to 350 degrees F (175 degrees C).
- Mix the flour, dry mustard, thyme, sea salt, chili powder, black pepper, granulated garlic, and onion powder in a bowl; rub the mixture over the prime rib roast evenly. Place the seasoned roast in a roasting pan; drizzle the Worcestershire sauce over the roast.
- Scatter the chopped onions, chopped carrots, chopped celery, garlic cloves, and bay leaves around the roast. Stream the soy sauce, red wine, and beef broth evenly over the vegetable mixture.
- Roast in the preheated oven to your desired degree of doneness, or an internal temperature of 145 degrees F (65 degrees C) for medium, about 2 hours and 45 minutes. Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.
03/28/2018
recipepes.com
Rubbed Prime Rib with Chili and Mustard, recipe
PT15M
PT1H
5
455 calories
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