Ingredients
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4 lbs boneless prime rib (at room temperature)
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2 clementines
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1 lemon
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1 tsp ground cinnamon
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1/4 tsp ground cloves
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2 sprigs rosemary (leaves only)
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1/2 tsp nutmeg
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2 bay leaves
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1 tsp Dijon mustard
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1 tbsp olive oil
Steps
1
Preheat the oven to 450 ° F .
2
Zest the clementines and lemon and mix with cinnamon and cloves.
3
Chop the rosemary leaves finely and add to spice mixture.
4
In a small bowl, combine nutmeg with a pinch of salt and pepper.
5
Place bay leaves in the middle of a roasting pan. Place meat on top of bay leaves and rub the meat with mustard.
6
Sprinkle over the spice mixture and pat firmly so it adheres to the meat. Drizzle with olive oil.
7
Roast the meat for 15 min at 450 ° F. Then lower the heat to 325 ° F and roast for a further 60-90 min or until internal temperature reaches 135 ° F.
8
Remove the roasting pan from the oven and let meat rest 15 min, loosely covered with foil. Cut into slices.
