Prep Time:30 Minutes
Cook Time:6-8 Hours
Total Time:8-10 Hours

Ingredients 

  • Rib Roast
  • Musket Powder Black Label
  • Spicy Brown Mustard

Instructions 

  • Preheat the oven to 250°F (121°C) on your baking setting. If you have access to a convection oven we recommend using it, but reducing the heat to 225°F (110°C)
  • Butcher and tie roast as necessary. If your meat is a larger piece than needed, Cut an appropriate sized portion for your roast. Keep the extra meat to either cut into 1 inch steaks, or save for a smaller roast in the future. Keep any extra fat and meat scraps to render for tallow.
  • Brush the roast with spicy brown mustard and completely cover with Musket Powder Black Label Seasoning
  • Transfer to a high walled cooking vessel that has been lined with a cooling rack to support the meat. 
  • We highly recommend using a cooking thermometer for this process, make sure the prong has been pushed into the center of the rib roast and cover with aluminum foil. 
  • Transfer the roast to our preheated oven. at 250°F(121°C) you want to cook for about 25 minutes per pound of meat. If using a thermometer as recommended our target temperature is 120°F (49°C)
  • Cook until the target temperature has been reached and pull out of the oven. Let rest undisturbed for at least an hour. The temperature of the meat should increase 5-10 degrees during this time and we will end with a final temp of 130°F (55°C) for a perfect medium rare. 
  • Once rested and cooled, remove cooking juices from the container and save for either Gravy or Jus, Preheat your oven to 450°F (232°C). We recommend convection roast for this, but the traditional bake setting will work as well. Remove any aluminum foil and add back to the oven uncovered once the oven has preheated.
  • Roast for 10-15 minutes to achieve a seared exterior. Remove from the oven when ready and you have achieved a nice brown exterior of the meat. Rest for five minutes then slice to serve! The meat has already been rested from our previous cook so a long rest is no longer necessary. 

NOTE: If cooking for a holiday or event, we recommend cooking the prime rib for its first cook a day or two ahead of time. After resting for at least an hour once the roast has cooled, add the roast to the fridge covered. When you are ready to cook, go ahead and follow the same instructions as before, but remove from the fridge to get as close to room temperature as possible before the cook (about an hour depending on size). Secondly add about 10 more minutes to the cook. Let the meat rest for about 10 minutes after removing from the oven to make sure the middle is nice and warm. You can also use a thermometer and once the middle has reached 100° remove from the oven.

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