Ingredients

• 6-8 pound prime rib 
• 1/4 cup dijon mustard 
• 2 Tablespoons worcestershire sauce 
• 2 Tablespoons salt 
• 1 Tablespoon onion powder 
• 1 Tablespoon garlic powder 
• 1 Tablespoon dry thyme 

Instructions

Take the prime rib roast out of the refrigerator and let it sit at room temperature for about 1 hour to ensure even cooking.

In a small bowl, mix the Dijon mustard and Worcestershire sauce to create a marinade.

In another bowl, combine the salt, black pepper, onion powder, garlic powder, and dried thyme to create a seasoning rub.

Rub the entire surface of the prime rib roast with the Dijon mustard and Worcestershire marinade, ensuring all sides are evenly coated.

Generously sprinkle the seasoning rub over the prime rib roast, pressing it into the meat to help it adhere.

Place the prime rib on a Wolf Convection Steam Oven enamel pan with a wire rack on top. Optionally, place parchment paper under the wire rack for easier cleanup.

Position the pan on rack level 2 in the oven, inserting the meat probe into the thickest part of the prime rib.

On the oven touchscreen, select “Gourmet Mode” → “Meat” → “Beef” → “Prime Rib” → “Slow Roast.” Press “Time” and set it to 3 hours. The temperature will be preset at 140°F for medium; if you prefer a more medium-rare roast, change the temperature to 137°F. Press start and let the oven cook for the 3-hour duration.

Once the oven finishes the 3-hour roasting, remove the prime rib, slice, and serve with your chosen sides.