Servings: 6 to 8
When he was 16, Thomas met grilling expert Adam Perry Lang and was inspired: “It was not only about a great piece of meat but how he prepared it before cooking and how he dressed it after.” Thomas has applied that lesson to his Sunday roast, which he glazes with mustard before roasting, and then coats with a fresh-herb dressing after. You can make the dressing early in the day or while the beef is roasting.
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This is the recipe I used for the first ever prime rib I made and it has been getting rave reviews since then. I can’t imagine making it any other way. The spicy herb dressing is amazing and a perfect complement to the meat.
I made this last year and will be making again this year. It's a holiday fan favorite!!!! amazing!!!
Did a practice run and confirmed that this is a keeper and will be on my Christmas Day menu. Yum!
Easy to make and oh so good! This recipe is a keeper!
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