Prime Rib with Creamy Dijon-Horseradish
Preparation Time: 30 min
Cooking Time: 2.5 hours
Serves 8
INGREDIENTS
- 1 – 3-bone Beef Prime Rib Roast, about 5–6 lbs.
- 4 cloves of garlic, peeled, divided use2
- tbsp. fresh rosemary leaves, finely chopped
- 2 tbsp. fresh thyme leaves, finely chopped
- 2 tbsp. fresh flat-leaf parsley, finely chopped
- 1 tbsp. dried oregano
- 1 tsp. Dijon mustard
- ½ cup DaVinci Extra Virgin Olive Oil
- Salt and pepper, to taste
- 4 oz. Reese Horseradish
- ¼ cup Greek yogurt
- 1 tsp. Dijon mustard
- Salt and pepper, to taste
- Pan drippings from roast, most of the fat skimmed off
- 2 cups beef stock or broth
- ½ cup Reese Red Cooking Wine
- Pinch of Reese Fine Crystals Sea Salt
- Freshly ground black pepper, if necessary
DESCRIPTION
If you’re looking for a special occasion dinner, look no further. This succulent prime rib is roasted to just the right temperature and paired with a Dijon-Horseradish cream to finish. Magnifique!
DIRECTIONS
1. Preheat the oven to 425 degrees.
2. Make 4 slits on top of the rib roast and 4 on the bottom. Each slit should be about ½” – 1″ deep.
3. Take 2 cloves of garlic and slice each clove into fourths. Stuff the 8 chunks of garlic into the 8 slits.
4. In a small bowl, add the remaining 2 cloves of garlic, minced. Combine the rosemary, thyme, parsley, oregano, salt, pepper, Dijon mustard, and olive oil. Mix together until well blended.
5. Rub the mixture over the rib roast until completely covered.
6. On a baking sheet lined with aluminum foil, position the roast rib side down. Place in oven and cook for 45 minutes. Once time is up, lower oven temperature to 375 degrees and cook for an additional 30 minutes. Next, softly cover roast with foil and let cook another 30 minutes. In total, cooking time should be around 1 hour and 45 minutes, or if using a meat thermometer, meat should be 135 degrees for medium rare and 145 degrees for medium.
7. Meanwhile, in a small bowl, mix together all ingredients for Creamy Dijon-Horseradish Sauce. Blend together until smooth. Cover the small bowl with plastic wrap and place in the refrigerator.
8. Once roast is cooked, remove from the oven and tent the foil. Let sit for 20 minutes.
9. In a small heavy-bottom saucepan over medium heat, add pan drippings from the roast, beef stock or broth, and red wine. Bring mixture to a simmer for about 20 minutes or until reduced by half. Season with salt and pepper to taste.
10. Once roast has cooled for 20 minutes, cut into ½” thick slices and serve with Creamy Dijon-Horseradish sauce and au jus sauce.
2. Make 4 slits on top of the rib roast and 4 on the bottom. Each slit should be about ½” – 1″ deep.
3. Take 2 cloves of garlic and slice each clove into fourths. Stuff the 8 chunks of garlic into the 8 slits.
4. In a small bowl, add the remaining 2 cloves of garlic, minced. Combine the rosemary, thyme, parsley, oregano, salt, pepper, Dijon mustard, and olive oil. Mix together until well blended.
5. Rub the mixture over the rib roast until completely covered.
6. On a baking sheet lined with aluminum foil, position the roast rib side down. Place in oven and cook for 45 minutes. Once time is up, lower oven temperature to 375 degrees and cook for an additional 30 minutes. Next, softly cover roast with foil and let cook another 30 minutes. In total, cooking time should be around 1 hour and 45 minutes, or if using a meat thermometer, meat should be 135 degrees for medium rare and 145 degrees for medium.
7. Meanwhile, in a small bowl, mix together all ingredients for Creamy Dijon-Horseradish Sauce. Blend together until smooth. Cover the small bowl with plastic wrap and place in the refrigerator.
8. Once roast is cooked, remove from the oven and tent the foil. Let sit for 20 minutes.
9. In a small heavy-bottom saucepan over medium heat, add pan drippings from the roast, beef stock or broth, and red wine. Bring mixture to a simmer for about 20 minutes or until reduced by half. Season with salt and pepper to taste.
10. Once roast has cooled for 20 minutes, cut into ½” thick slices and serve with Creamy Dijon-Horseradish sauce and au jus sauce.