Important: Before beginning this recipe, please read my web page on purchasing, preparing, and cooking perfect Classic Prime Rib.
Place beef, ribs down or fat side up, in a large shallow roasting pan. NOTE: Select a roasting pan that has sides at least 3-inches deep.
Sprinkle beef all over with pepper. Spread mustard over the beef. Do NOT salt the outside of your prime rib roast, as salt draws out moisture from the meat while cooking. You can use other seasonings, if desired, but I find it is not necessary. I know that some people do salt their prime rib roast before cooking, but trust me and don't salt - the result will be a juicy, delicious roast to serve your family and guests!
In a small bowl, mix together the rosemary and thyme leaves; sprinkle over the beef and press lightly with your hand to adhere. Can be prepared to this point 1 day ahead. Cover and refrigerate until ready to cook.When ready to cook, remove roast from the refrigerator.
To cook evenly, the roast must not be COLD - let it stand at room temperature, loosely covered, for about 2 to 4 hours. This time can vary depending on how big or small your roast is. I can't give you an exact time on this. If you don't let the roast come to room temperature, if will take longer to cook your roast, your roast won't cook evenly, and you'll end up with well-done slices on the end and raw meat in the center. Use your best judgment on room temperature times!
Preheat oven to 450 degrees F. Position oven rack just below the center of the oven. Roast the roast, uncovered, 15 minutes. Reduce oven temperature to 325 degrees F. and continue to roast an additional 1 hour 30 minutes; remove from oven.
Spoon off all but 2 tablespoons drippings and discard. Add carrots and shallots to pan, turning vegetables to coat with the drippings. Sprinkle with additional pepper, if desired. Return the roast (with the vegetables) to the oven continue to roast until the internal temperature reaches desired temperature on a meat thermometer (see below).
Rare - 120°F
Medium Rare - 125°F
Medium - 130°F
What constitutes rare and medium-rare cooked meat? To satisfy government home economists, the Beef Council says rare beef means an internal temperature of 140 degrees F. Well, that is ok if you like well-done and dry meat. If you like moist, rosy meat (like I do), rare begins when the internal temperature registers 120 degrees F. and starts to become medium rare at 125 or 130 degrees F. To cook your meat properly, you must purchase and use a good instant-read digital meat thermometer.
This is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer shown in the photo on the right. To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined: Thermapen Thermometer.
About 45 minutes before the estimated end of the roasting time, begin checking the internal temperature. NOTE: Play it safe and start checking early, as you don't want anything to go wrong. This is even more important if you are adjusting for High Altitude Baking. When checking the temperature of your prime rib roast, insert meat thermometer so tip is in thickest part of beef, not resting in fat or touching bone. Cook until rib roast reaches an internal temperature of 120 degrees F. (or your desired temperature). Remove from oven, transfer roast and vegetables to a large platter and cover with aluminum foil, and let sit approximately 15 to 20 minutes. NOTE: Cutting into the meat too early will cause a significant loss of juice. Do not skip the resting stage.
While the roast is resting, discard the remaining drippings from the pan. Place pan over two (2) burners on stove top over medium heat. Add butter and let melt. Add flour, whisking until smooth and just beginning to color, approximately 5 minutes. Whisk in prepared Zinfandel Beef Stock. Boil just until the sauce thickens slightly, whisking often, approximately 10 minutes. Remove from heat and season with salt and pepper to taste.
After slicing the roast, add any accumulated meat juices to the prepared sauce. Serve the meat slices with the cooked vegetables and the sauce