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Nutrition Facts
Serving Size 244 g
(Approx. 12 Servings)
Amount Per Serving
Calories 780 Calories From Fat 600
% Daily Value*
Total Fat 66 g 102%
Saturated Fat 27 g 135%
Trans Fat 0.0 g
Cholesterol 160 mg 53%
Sodium 840 mg 35%
Total Carbohydrate 4 g 1%
Dietary Fiber 0 g 0%
Sugars 2 g
Protein 38 g
Vitamin A 0% Iron 25%
Vitamin C 2% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Garlic and Mustard Crusted Prime Rib Roast
Prep Time
10 minutes
Cook Time
2 h 30 m
Total Time
2 h 40 m
12  People


Recipe makes 12 Servings

6 Lb H-E-B Prime 1 Boneless Rib Roast
1/2 cup(s) prime rib seasoning
1/2 cup(s) Dijon mustard
8 garlic, peeled
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Preheat oven to 325ºF. Slice garlic cloves thinly and set aside.
Use paper towels to dry prime rib. With paring knife, cut little slits in fat cap at a slight angle and stuff in a slice of garlic. Do this as many times as desired over fat cap.
Rub mustard over the entire roast in an even coating (the whole 1/2 cup may not be needed). Follow with the prime rib seasoning (again you may not need the whole 1/2 cup), thoroughly coating the meat because prime rib is dense and needs to be seasoned liberally.
Place fat side up on a roasting rack and bake uncovered 2 - 2.5 hours or 20-25 minutes per pound until internal temperature reaches 135ºF. Remove from oven, cover loosely with foil and allow to rest 15-20 minutes. Then carve and enjoy.


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