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Prime Rib Provence-style

6 servings


Dairy Free Gluten Free No Added Sugars

Nutritional Facts Per Serving

42.8 g
2.8 g
0.5 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 342
  • Fat 16.9 g
    • Saturated   6.4 g
    • + Trans 
  • Cholesterol 96 mg
  • Sodium   1524 mg
  • Carbohydrate 2.8 g
    • Fibre   0.5 g
    • Sugars  
  • Protein 42.8 g
    • Vitamin A 1 %
    • Vitamin C 2 %
    • Calcium 5 %
    • Iron 32 %


  1. Preheat the oven to 450˚F. Place the prime rib, bone-side down, in a roasting pan. Combine the mustard, shallot and garlic in a bowl. Brush the mixture on the top and sides of the roast. 
  2. Sprinkle mustard-coated tops and sides of the roast with Herbes de Provence, pepper and salt. Roast the beef 20 minutes, and then reduce oven temperature to 325˚F. 
  3. Finish cooking roast to desired doneness, allowing about 20 to 25 minutes per pound for rare to medium rare. To gauge doneness, always use an instant-read meat thermometer, inserted into the centre of the thickest part of the roast. For a rare roast, remove from the oven when the internal temperature is 120°F to 125°F; 130°F for medium rare; and 140°F for medium. 
  4. When beef is cooked, transfer to a plate, loosely cover with foil and rest 10 to 15 minutes before thinly slicing. To make jus to serve with the roast, remove fat from cooking pan, pour in 3 cups of beef stock (or broth), simmer 5 minutes, pour into a sauce boat and serve with the beef. 

Note: Total time and cooking time will be determined by your desired doneness for the meat.

Recipe Options: Instead of dried herbes de Provence, use a mix of chopped fresh herbs on the roast, such as rosemary, tarragon and thyme.

Serving Suggestions

Serve the roast with some of the side dishes you'll find in our website recipe collection, such as Candied Carrots and Parsnips, Green Beans with Walnuts and Blue Cheese, and Red-skinned Garlic Mashed Potatoes.

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