mustard herb butter roasted prime rib with au-jus
I made this for Christmas dinner and it turned out amazing. There was so much au-jus that I was able to make gravy with some of it. The vegetables were so flavorful by roasting them with the meat. Delicious.
yield
4 to 6
cook time
1 Hr 30 Min
method
Roast
Ingredients For mustard herb butter roasted prime rib with au-jus
- MUSTARD AND HERB BUTTER
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4 ozbutter softened
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2 Tbspeach fresh rosemary,thyme, and sage
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4 clovegarlic
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1/4 cdijon mustard
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1 Tbspworcestershire sauce
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1/2 tspsalt
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1/8 tsppepper
- PRIME RIB
- 4 OR 5 POUND STANDING PRIME RIB ROAST
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2 Tbspsalt
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2 Tbspoil
- AU-JUS
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2 lgox tails
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6 cbeef stock
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1 cmarsala wine
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2 lgonions quartered
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6 lgcarrots peeled and cut in half
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1 lbbrussels sprouts trimmed and halved
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fresh thyme, rosemary, and sage sprigs tied together with butchers twine
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4 clovegarlic peeled
- CREAM CHEESE HORSERADISH SPREAD
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4 ozcream cheese softened
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1/2 csour cream
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2 Tbspprepared horseradish
How To Make mustard herb butter roasted prime rib with au-jus
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1Take the prime rib and rub salt over entire outside and leave covered in the refrigerator for 48 hours before roasting.
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2Remove Prime rib from refrigerator and remove bone from bottom of rib. Reserve the bone. Mix the butter, garlic, herbs,mustard, and worcestershire, salt and pepper in a food processor until well blended. Spread on outside of prime rib. Let sit on counter for 1 hour before roasting.
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3Meanwhile trim vegetables and spread out in bottom of roasting pan. Add the beef stock, ox tails, bone from prime rib, wine, garlic and tied herbs to stock.
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4Preheat oven to 325 degrees. Place prime rib on rack in center of roaster. Roast uncovered until internal temp reaches 115 for medium rare. Remove from oven.
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5Add oil to hot skillet and sear the prime rib on all sides about 3 minutes per side. Set on carving board tented with foil and let rest 20 to 30 minutes.
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6Mix all ingredients for horseradish sauce together and refrigerate until ready to serve.
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7Remove bones, garlic, tied herbs,onions and ox tails from roaster and discard. With slotted spoon remove cooked carrots and brussels sprouts for serving.
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8strain the au-jus through fine mesh strainer and discard solids.
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9Carve the rested prime rib and serve with au-jus and horseradish cream
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