Mustard-Herb Rubbed Prime Rib Roast with Wine Jus
Prep: 15 minutes plus standing
Roast/Cook: 2 hours 10 minutes • Serves: 10
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 tablespoon whole grain mustard
1 tablespoon olive oil
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
1 (4-1/2- to 5-1/2-pound) boneless rib eye roast
1 teaspoon chopped fresh rosemary
1 can (14 ounces) less-sodium beef broth
1-1/2 cups dry red wine such as Cabernet Sauvignon or Merlot
1 tablespoon cornstarch
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1.Prepare Rib Roast: In small bowl, mix garlic, rosemary, thyme, mustard, oil, salt and pepper; evenly rub over roast. Cover and refrigerate at least 2 hours or overnight. Place roast fat side up in shallow roasting pan; let stand 30 minutes.
2.Preheat oven to 325°F. Roast beef 2 to 2-1/2 hours or until internal temperature reaches 135°F. Transfer roast to cutting board; loosely tent with aluminum foil and let stand 15 minutes (internal temperature will rise to 145°F upon standing for medium-rare).
3.Prepare Wine Jus: Drain excess fat from roasting pan; place pan with drippings over medium heat. Add garlic and rosemary; cook 1 minute. Reserve 1 tablespoon broth; add wine and remaining broth to pan. Increase heat to medium-high and heat to a simmer; simmer 5 minutes, stirring to scrape browned bits from bottom of pan.
4.In small bowl, whisk cornstarch and reserved broth; whisk into pan. Heat to a simmer; simmer 1 minute. Stir in salt and pepper. Slice roast and serve with jus.
Approximate nutritional values per serving:
346 Calories, 17g Fat (6g Saturated), 108mg Cholesterol,
487mg Sodium, 2g Carbohydrates, 0g Fiber, 39g Protein