• 1 - 8 or 9 lb prime rib beef roast
  • 3 tablespoons Dijon Mustard
  • 3 cloves garlic, minced
  • 2 tablespoons fresh coarsely ground pepper
  • 1 tablespoon butter
  • 2 shallots, minced
  • 2 - 14.5 ounce cans of beef broth
  • 1/3 cup red wine
  • salt, to taste
Preheat oven to 450°. Place beef, fat side up, on a rimmed baking pan. Sprinkle with salt. Mix mustard and garlic together. Rub a layer on top of beef. Sprinkle pepper over mustard mixture. Roast beef for 15 minutes. Reduce oven temperature to 325° and tent the roast loosely with foil. Roast until a meat thermometer inserted into the center of the beef registers 125° for medium-rare (about 2 hours 45 minutes). Cook longer if you wish for it to be more well done. Transfer roast to platter. Pour off pan juices into a bowl, scraping up browned bits from pan; set aside. Melt 1 tablespoon of butter in a skillet. Add shallots and sauté until tender. Add beef broth and wine. Boil until liquid is reduced, about 15 minutes. Add reserved pan juices. Serve roast with sauce.
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