1 beef prime rib, about 5 lbs (2.3 kg)

3 tablespoons (45 ml) Dijon mustard

Salt and pepper

With the rack in the middle position, preheat the oven to 190 °C (375 °F).

Place the beef in a baking dish. Spread the mustard over the meat with your hands. Season generously with salt and pepper and insert a meat thermometer into the thickest part or the roast.

Bake for 15 minutes then reduce the oven’s temperature to 170 °C (325 °F). Continue baking for about 1 hour and 30 minutes. Remove the meat when the temperature on the thermometer is 3 to 4 degrees bellow than the desired doneness, either: 57 °C (135 °F) for rare, 68 °C (155 °F) for medium and 77 °C (170 °F) for well-done meat. Wrap the meat in aluminum foil and let rest for about 10 minutes before slicing.

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