• 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.
Similar Recipes
Prime Rib Roast
Blend and add to 3 tablespoons olive oil and 2 tablespoons cognac
crushed peppercorns
fresh cloves garlic
of sea salt
Boned and Rolled Rib Roast
Prime Rib Roast with Horseradish Crust
olive oil
prepared horseradish
beef broth
beef broth
Herbed Beef Rib Roast
McCormick® Perfect Pinch® Italian Seasoning
beef drippings
seasoned salt

ROAST PRIME RIB Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2024 Tecstra Systems, All Rights Reserved, RecipeTips.com