1/3 cup Dijon mustard

2 tablespoons minced garlic

1 tablespoon chopped thyme leaves

2 teaspoons coarsely ground pepper

Kosher salt

3 tablespoons extra-virgin olive oil

One 5-rib 12- to 13-pound prime rib roast, chine bone removed

Directions :

Step 1: First prepare the meat salt and pepper it. and prepare the coating and mix the mustard with the garlic, thyme, pepper and 2 teaspoons of kosher salt. Whisk in the olive oil.

Step 2: Pre-Heat the oven to 450°

Step 3:Set the meat, bone side down, in a roasting pan and season it lightly with salt. Roast the meat in the lower third of the oven for 20 minutes.

Step 4:Remove the meat from the oven and reduce the temperature to 350°.

Step 5: Brush the mustard coating all over the top and sides of the meat

Step 6: Roast for about 1 1/2 hours longer, rotating the roasting pan 2 or 3 times for even browning.

Step 7: The meat is done when an instant-read thermometer inserted in the center of the roast at the thickest part registers 120° (for medium rare).

Step 8: Transfer the roast to a carving board, cover it loosely with foil and let rest for 20 to 30 minutes.

Step 9: Set the roast on its side and run a long, sharp knife between the bones and meat; remove the bones and set them aside.

Step 10: Turn the roast right side up. Carve the roast 1/4 to 1/2 inch thick and transfer the slices to warmed plates. Pour any carving juices over the meat and serve at once.