Preheat oven to 450ļ
Mix 2 tsp mustard with a little water and then add 2 more tsp Dijon. Add 2 tsp sugar.
Score top of roast. Spread Dijon sauce on top and season prime rib to perfection!
Baste every 15 minutes
*Tips for the perfect Prime Rib: Choose a rib roast that has a bright color with milky white fat. Avoid dull colored meat and yellow fat. Also, look for even fat distribution and a good layer of fat around the ends. This isn't the time to look for the leaner cuts.
Trim: This is when you really want an experienced butcher. The perfect prime rib needs a very professional touch, because any professional will know not to touch it. The less trimming the better. You want all the bone and fat right where it is. Unless something is hanging off you donít want to touch this roast any more than you have to. So no trimming.
Size does matter. It might seem backwards but larger roasts are actually easier to cook. Small roasts are less forgiving. Think about it this way. A small roast can go from perfect to ruined in a few minutes, but a larger roast will give you a bigger window of opportunity. As long as you can fit your roast where you are going to cook it (i.e. roasting pan, grill, smoker) you can go as big as you want. Smaller might seem easier, but it really isn;t. I donít recommend a rib roast under three bones.
Rest: This is the biggest secret to the perfect prime rib. In fact it is the secret for most all meats. When the roast is nearly at the perfect temperature (as your trusty meat thermometer told you), it's time for it to rest. Remove the roast from the heat, cover, and let sit for about 15 minutes. This allows the meat to relax and tenderize. As the meat relaxes the juices flow back through the meat improving its flavor. I can't stress this enough. Take the roast out of the oven, put it on your carving board, cover, and set the timer. Fifteen minutes without a cut, a peek, or a prod. This will give you a great roast, so be patient.