INGREDIENTS

• 1 Preferred Angus® Tomahawk Roast
• 2 Tbsp black pepper, coarse ground
• 3 Tbsp Dijon Mustard
• 3 tbsp rosemary needles, coarsely chopped
• 2 Tbsp garlic powder
• 2 tbsp onion powder
• 2 tbsp kosher salt

INSTRUCTIONS

1. Let the prime rib come to room temperature for about two hours.
2. Preheat the oven to 450°F.
3. Season the roast with salt and fresh ground black pepper. Wrap the bones in foil to prevent burning.
4. In a mixing bowl, combine chopped rosemary, coarse black pepper, Dijon mustard, garlic powder, onion powder and kosher salt to make a paste. Rub this mixture over the meat.
5. Place the prime rib in a roasting pan.
6. Cook at 450°F for 30 minutes to sear the outside and lock in juices.
7. Reduce heat to 350°F and continue cooking until the meat thermometer reads:
   
   110°F for medium-rare
   120°F for medium
   130°F for medium-well
   140°F for well-done
   
   Cooking time is approximately 15 to 20 minutes per pound.
   Note: the roast will continue cooking after it is removed from the oven.
8. Let the roast rest covered with foil for 15 minutes before slicing.