ROCK SALT ROAST PRIME RIB
This is a very juicy prime rib which is easy to prepare. Surprisingly, it is not too salty and you can't taste the mustard. The horseradish sauce is great. Serve with Yorkshire pudding, or with a baked potato and a salad.
Provided by Dorothy Young
Categories Main Dish Recipes Roast Recipes
Time 1h30m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Line a roasting pan with aluminum foil.
- Liberally coat the roast with mustard, so that it is entirely covered. Put a thick layer of rock salt on the foil in the roasting pan, about the size of the bottom of the roast. Set the bottom of the roast on the salt, and press down to embed the salt into the mustard. Completely cover the remainder of the roast with rock salt, pressing it into the mustard. (A lot of salt will fall off into the pan, but that doesn't hurt anything).
- Bake uncovered, in preheated oven for 60 minutes, or until internal temperature reaches 145 degrees F (65 degrees C). Let stand 15 minutes. The roast will be encased in a 'shell'. Hit the shell sharply with the back of a knife, and it will crack open and start to fall off. Remove the shell, and place the roast on a cutting board. Slice, and serve with horseradish sauce.
- Horseradish sauce: In a small bowl, whip the cream until stiff peaks form. Fold in horseradish to taste.
Nutrition Facts : Calories 2020.2 calories, Carbohydrate 10.6 g, Cholesterol 420.2 mg, Fat 183.8 g, Fiber 3.6 g, Protein 80.3 g, SaturatedFat 81.6 g, Sodium 112558.2 mg, Sugar 4.4 g
MUSTARD-ROASTED PRIME RIB
Make and share this Mustard-Roasted Prime Rib recipe from Food.com.
Provided by Dan Churchill
Categories Roast Beef
Time 2h30m
Yield 5 serving(s)
Number Of Ingredients 19
Steps:
- For the rib roast and red wine sauce:.
- Roast prime rib: Preheat oven to 450 degrees. Fit a baking sheet with a rack and line with parchment paper. Place prime rib fat side up on rack.
- In a small bowl, combine mustard, thyme, cumin seeds, and 1 tablespoon salt. Rub mustard mixture on all sides of roast. In another small bowl, combine 1 tablespoon Maldon salt and 2 tablespoons black pepper. Sprinkle roast with salt and pepper mixture and transfer to oven. Roast until edges of meat are beginning to brown, about 15-20 minutes. Reduce heat to 325 degrees and continue roasting, rotating halfway through, until the internal temperature reads 125 degrees for medium-rare, about 1 hour 40 minutes to 2 hours more.
- Remove from oven and let rest, at least 30 minutes and up to 2 hours before serving.
- Make sauce: In a medium skillet over medium-high heat, warm olive oil until shimmering. Add shallots, season with salt, and saute?, stirring occasionally, until golden, about 12 minutes. Add red wine to deglaze, scraping the bottom of skillet. Cook until reduced by three-quarters, about 2-3 minutes. Skim fat from any roasting juices and add to skillet, along with beef stock and thyme. Continue to cook, stirring, and reduce by half. Add butter and swirl pan to emulsify. Season to taste with salt and pepper. Remove from heat and rewarm if necessary when ready to serve.
- For the asparagus bundles:.
- Increase oven temperature to 425 degrees. Separate asparagus into groupings of 3 stalks each. (You will have about 5 bundles.) Place two slices of pear on top of each set and wrap with one prosciutto slice each. Place bundles on a parchment-lined baking sheet. Drizzle with olive oil, season lightly with salt and pepper, and transfer to oven. Roast until asparagus is deeply golden and prosciutto is crisp, about 25-30 minutes.
- Serve immediately, with prime rib and red wine sauce.
Nutrition Facts : Calories 423.4, Fat 15, SaturatedFat 3.6, Cholesterol 6.1, Sodium 554.7, Carbohydrate 73.6, Fiber 38, Sugar 5.2, Protein 18.3
MUSTARD-SEED-CRUSTED PRIME RIB ROAST WITH ROASTED BALSAMIC ONIONS
Provided by Jill Silverman Hough
Categories Beef Mustard Onion Roast Christmas Dinner Vinegar Christmas Eve Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- Using electric mixer, beat crème fraîche and cream in medium bowl to firm peaks. Fold in horseradish and 1/3 cup mustard. Season to taste with salt and pepper. Cover and chill. DO AHEAD: Can be made 8 hours ahead. Keep chilled. Rewhisk before serving.
- Preheat oven to 450°f. Toss onions, shallots, vinegar, oil, and 1 1/2 teaspoons coarse salt in large bowl. Sprinkle roast lightly with coarse salt and generously with pepper. Stir 2/3 cup mustard and garlic in small bowl; rub over roast. Place roast, bone side down, in roasting pan. Sprinkle mustard seeds over, pressing to adhere. Roast 20 minutes. Reduce oven temperature to 350°F.
- Arrange onion mixture around roast. Return to oven; roast until instant-read thermometer inserted into center registers 120°F, stirring onion mixture occasionally, about 2 1/4 hours for medium-rare.
- Transfer roast to work surface. Tent with foil; let rest 30 minutes. If necessary, increase oven temperature to 450°F and return onion mixture to roasting pan and roast until deep brown and very tender, about 10 minutes. Using slotted spoon, transfer onion mixture to medium bowl.
- Place roasting pan over 2 burners on medium-high heat. Add brandy; stir 30 seconds. Whisk in broth and remaining 1 teaspoon mustard; boil until reduced to 1 1/4 cups jus, stirring occasionally, about 10 minutes. Season jus with salt and pepper.
- Slice roast; arrange on platter. Spoon onions around roast. Sprinkle parsley over. Pass dijon crème fraîche and jus alongside.
- What to drink:
- The king of roasts meets its match in the king of wines. Dijon mustard's pleasant sharpness softens Cabernet's big tannins. With the roast, try the ROBERT MONDAVI 2006 CABERNET SAUVIGNON OAKVILLE (California, $45). The wine's spice and blackberry flavors are perfect with the beef.
ROSEMARY DIJON PRIME RIB
This wonderfully easy prime rib will make you think twice about heading out to a restaurant.
Provided by Sandy
Categories Main Dish Recipes Roast Recipes
Time 2h25m
Yield 10
Number Of Ingredients 5
Steps:
- Preheat an oven to 450 degrees F (230 degrees C).
- Slice small cuts along the outside edges of the roast; fill cuts with garlic slices. Generously salt the entire roast. Spread a thin layer of Dijon mustard over the entire roast; generously sprinkle mustard layer with rosemary leaves. Place roast, bone side-down, in a baking dish.
- Bake in the preheated oven for 30 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Place a meat thermometer in the thickest part of the meat not touching the bone. Cook to your desired degree of doneness, or an internal temperature of at least 145 degrees F (65 degrees C) for medium, about 1 1/2 hours. Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.
Nutrition Facts : Calories 435.7 calories, Carbohydrate 2.8 g, Cholesterol 85.3 mg, Fat 36.6 g, Protein 21.4 g, SaturatedFat 15.5 g, Sodium 402.7 mg
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