Rubbed Prime Rib with Chili and Mustard

Rubbed Prime Rib with Chili and Mustard

Made  times
koko 1

"This is something special. I serve it for New Year's Day. This is restaurant quality. There's nothing like a prime rib. Hope you enjoy this one one as much as we do."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


3 h 25 m servings 593 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 593 kcal
  • 30%
  • Fat:
  • 43.1 g
  • 66%
  • Carbs:
  • 13.9g
  • 4%
  • Protein:
  • 30.6 g
  • 61%
  • Cholesterol:
  • 105 mg
  • 35%
  • Sodium:
  • 532 mg
  • 21%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Mix the flour, dry mustard, thyme, sea salt, chili powder, black pepper, granulated garlic, and onion powder in a bowl; rub the mixture over the prime rib roast evenly. Place the seasoned roast in a roasting pan; drizzle the Worcestershire sauce over the roast.
  3. Scatter the chopped onions, chopped carrots, chopped celery, garlic cloves, and bay leaves around the roast. Stream the soy sauce, red wine, and beef broth evenly over the vegetable mixture.
  4. Roast in the preheated oven to your desired degree of doneness, or an internal temperature of 145 degrees F (65 degrees C) for medium, about 2 hours and 45 minutes. Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.



this is awesome,im sorry i have no change comment on this& if ur smart u wont change this recipe!! finally a PRIME RIB my mother loves at home.....

Makes a tender meat, and tasty sauce.


From around the web