Ingredients

2 tablespoon dijon mustard

1 tespoon salt

1 tablespoon oil

2 teaspoons thyme, chopped

2 cloves garlic, chopped

2 teaspoons black pepper, coarsely ground

1 (4 pound) prime rib roast with bone and cap

1 ounce dried porcini mushrooms, chopped into small bits

1/2 cup red wine

2 cups beef stock

2 teaspoons Worcestershire sauce

salt and pepper to taste

Directions

Step 1: Mix the mustard, salt, oil, thyme, garlic and pepper and rub it all over the prime rib before pressing the dried mushrooms onto the roast.

Step 2: Place the beef in an oven safe roasting dish with the bones on the bottom and the fat cap on the top, stick a meat thermometer into the middle of the thickest part, roast in a preheated 450F oven for 15 minutes, reduce the temperature to 275 and continue roasting until the temperature reaches the desired doneness (135F for medium rare, about 2 hours). Note: The temperature of the roast will continue to rise a few degrees while resting.

Step 3: Remove the roast from the oven and set aside to rest, covered for 20 minutes before slicing.

Step 4: Meanwhile, drain all but 2 tablespoons of the dripping from the pan, place the pan over medium heat, add the red wine, deglaze the pan, add the beef broth and Worcestershire sauce and simmer for 5 minutes before seasoning with season with salt and pepper to taste.