Prime rib chef-style cut of beef (approx 2 kg minimum)
2 tbsp (30 ml) dry mustard
1 tsp (5 ml) ground pepper
1/2 cup (125 gm) butter
1/2 tsp (3 ml) salt
Allow refrigerated meat to relax to room temperature for a couple of hours.
Preheat oven to 325°F or 160°C.
Melt the butter and combine with the mustard, salt and pepper, then brush onto all exposed red-meat surfaces of the roast.
Place on a rack in a roasting pan and bake in the centre of the oven, basting occasionally until meat thermometer reaches desired temperature.
140°F or 60°C = rare
160°F or 71°C = medium
170°F or 77°C = well done
Remove from the oven and allow to rest 15 minutes before slicing to serve. Deglaze the pan with water, or beef stock, drain excess fats and use as the base for your gravy.