Boneless Prime Rib Roast

• 1 boneless prime rib roast trimmed and tied, 5-6 lb.
• salt
• black pepper
• 2 tablespoons dijon mustard
• 2 teaspoons prepared horseradish
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon onion powder

1. Season the prime rib liberally on all sides with salt and black pepper.
2. Line a roasting pan with heavy-duty aluminum foil and position a roasting rack inside of it.
3. Transfer the prime rib fat side up to the middle of the roasting rack. Tent the prime rib loosely with foil, and allow it to stand at room temperature for 1-2 hours.
4. Pro tip: Allowing the prime rib to sit at room temperature will help it cook more evenly.
5. Preheat the oven to 500u0b0F.
6. Place the Dijon mustard, horseradish, garlic powder, thyme, rosemary, and onion powder into a small bowl. Stir to combine.
7. Using the back of a spoon, spread the mustard mixture over the top surface of the meat.
8. Roast the prime rib for 20 minutes on the middle rack of oven.
9. Reduce the oven temperature to 325u0b0F. Continue roasting the prime rib for 75-100 minutes longer, or until the meat reaches an internal temperature of 120-145u0b0F, depending on desired doneness. (Pro tip: Remove at 120u0b0F for a more medium-rare prime rib, and remove closer to 140u0b0F for a more well done prime rib. Note that the temperature of the meat will continue to rise by about 5u0b0F after removal from oven.)
10. Check to see that prime rib is done. Remove from oven or add time as needed.
11. Allow the prime rib to rest on the rack for 15-30 minutes.
12. Transfer the prime rib to a cutting board and untie. Carve and serve immediately. Refrigerate leftovers up to 5 days or freeze up to 6 months.

prime, salt, black pepper, mustard, horseradish, garlic, thyme, rosemary, onion powder

Taken from www.yummly.com/recipe/Boneless-Prime-Rib-Roast-2436623 (may not work)