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Meats


2/3 cup Dijon mustard
1/3 cup mayonnaise
1 tablespoon chopped fresh rosemary
1 tablespoon fresh thyme leaves
2 teaspoons kosher salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1 teaspoon crushed red pepper flakes
3 cloves garlic
One 5- to 6-pound boneless prime rib
3 tablespoons all-purpose flour
3 to 4 cups beef stock

Place the mustard, mayonnaise, rosemary, thyme, salt, pepper, red pepper flakes and garlic together in a food processor. Pulse until combined and smooth.
Rub all over the prime rib, then let sit for at least 1 hour, or refrigerated up to overnight. If refrigerating, bring the prime rib to room temperature before roasting, about 1 hour.
When ready to cook, preheat the oven to 500 degrees F. Place the prime rib on a rack in a roasting pan.
Roast for 15 minutes, then drop the temperature to 325 degrees F and roast for another 60 to 70 minutes for medium-rare.
Remove the roast to a cutting board and rest for 10 minutes.
Place the roasting pan over medium-high heat. Whisk in the flour to make a roux. Season with a pinch of salt and pepper, then cook until dark golden, 2 to 3 minutes. Slowly whisk in the beef stock until you have the desired consistency.
Slice the prime rib and serve alongside the jus with your favorite sides.

Unrated