Customer Care 1-800-667-8280

Roast Prime Rib with Mustard, Pepper and Thyme Crust

6 servings


Dairy Free Gluten Free No Added Sugars

Nutritional Facts Per Serving

43.7 g
2.3 g
0.3 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 363
  • Fat 18.9 g
    • Saturated  
    • + Trans 
  • Cholesterol 99 mg
  • Sodium   672 mg
  • Carbohydrate 2.3 g
    • Fibre   0.3 g
    • Sugars  
  • Protein 43.7 g
    • Vitamin A 0 %
    • Vitamin C 2 %
    • Calcium 5 %
    • Iron 34 %


  1. Preheat the oven to 450˚F. Place the prime rib in a roasting pan. Brush top and sides of roast with mustard. Sprinkle with thyme, pepper and salt. Roast the beef 20 minutes, and then reduce oven temperature to 325˚F. 
  2. Finish cooking roast to desired doneness, allowing about 20 to 25 minutes per pound for rare to medium rare. Because roasts vary in thickness, to gauge doneness, absolutely always use an instant-read meat thermometer, inserted into the centre of the thickest part of the roast to determine doneness. 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. cook roast to desired doneness, allowing 20 to 25 minutes per pound (total cooking time) for rare, 25 for medium rare, and 30 for well done. 
  3. When beef is ready, transfer to a plate, loosely cover, and rest 10 to 15 minutes before thinly slicing. While meat rests, to make jus to serve with the roast, remove fat from pan, pour in three cups of beef stock, and simmer 5 to 10 minutes.

Related Recipes