Mustard Crusted Prime Rib Recipes

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MUSTARD-CRUSTED PRIME RIB WITH MADEIRA GLAZE

This juicy prime rib is spectacular on its own, but the rich Madeira glaze takes it up a notch to wow at special dinners. What's even better is that it roasts with a bed of tender veggies, so you have the whole holiday meal covered in one pan. -Kathryn Conrad, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 2h50m

Yield 8 servings.

Number Of Ingredients 21



Mustard-Crusted Prime Rib with Madeira Glaze image

Steps:

  • Let roast stand at room temperature for 1 hour. Preheat oven to 450°. Combine mustard, garlic, brown sugar, salt and, if desired, peppercorns; brush evenly over top and sides of roast but not over bones (mixture may seem loose but will adhere). Place bone side down on a rack in a shallow roasting pan. Place pan on middle oven rack; immediately reduce heat to 350°. Roast 1 hour., Toss potatoes, carrots, onion and fennel with next 5 ingredients. Arrange vegetables in a single layer in a 15x10x1-in. baking pan on lowest rack of oven. Roast meat and vegetables, stirring vegetables midway through baking, until meat reaches desired doneness (a thermometer should read 135° for medium-rare, 140° for medium and 145° for medium-well), about 1-1/2 hours. Cover roast loosely with foil during last 30 minutes to prevent overbrowning. Let stand 15 minutes before carving., Meanwhile, for glaze, combine balsamic vinegar, Madeira wine and brown sugar in a small saucepan. Bring to a boil over medium-high heat; cook until reduced to 1/2 cup, about 15 minutes. Let glaze cool to room temperature. Serve roast with vegetables and glaze and, if desired, pink peppercorns and fennel fronds.

Nutrition Facts : Calories 575 calories, Fat 25g fat (8g saturated fat), Cholesterol 0 cholesterol, Sodium 828mg sodium, Carbohydrate 44g carbohydrate (18g sugars, Fiber 5g fiber), Protein 42g protein.

1 bone-in beef rib roast (about 5 pounds)
1/2 cup stone-ground mustard
6 small garlic cloves, minced
1 tablespoon brown sugar
1/2 teaspoon salt
1/2 teaspoon coarsely ground pink peppercorns, optional
VEGETABLES:
2 pounds medium Yukon Gold potatoes, cut into eighths (about 2-inch chunks)
4 medium carrots, halved lengthwise and cut into 2-inch pieces
1 medium red onion, cut into eighths (but with root end intact)
1 medium fennel bulb, cut into eighths
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon brown sugar
3/4 teaspoon salt
1/2 teaspoon pepper
MADEIRA GLAZE:
1 cup balsamic vinegar
1/2 cup Madeira wine
1 teaspoon brown sugar
Cracked pink peppercorns, optional

MUSTARD-CRUSTED BONELESS PRIME RIB ROAST WITH CREAM SAUCE

Just like the steakhouse-style prime roast your grandparents served at Christmas, but better, because it's made using the reverse-sear method for a super-tender, evenly cooked interior and an extra-crispy crust.

Provided by Anna Stockwell

Categories     Christmas     Dinner     Beef     Roast     Beef Rib     Sour Cream     Mustard     Horseradish     Winter     Entertaining     Wheat/Gluten-Free

Yield 8-10 servings

Number Of Ingredients 8



Mustard-Crusted Boneless Prime Rib Roast with Cream Sauce image

Steps:

  • Season roast all over with 2 Tbsp. steak seasoning. Transfer to a wire rack set inside a rimmed baking sheet and let sit at room temperature 1 hour.
  • Preheat oven to 225°F. Roast beef until an instant-read thermometer inserted into the center registers 120°F, 3 1/2-4 hours (start checking every 5-10 minutes after 3 1/2 hours). Tent with foil and let sit at least 30 minutes and up to 1 hour. Increase oven temperature to 500°F.
  • Meanwhile, whisk sour cream, horseradish, pepper, salt, and 1/4 cup mustard in a small bowl; set aside.
  • Remove string from roast; discard. Stir butter and remaining 1/4 cup mustard in another small bowl. Using a pastry brush, thickly coat roast with mustard-butter sauce. Coat with remaining 2 Tbsp. steak seasoning. Roast beef until a brown crust forms, 5-10 minutes. Transfer to a cutting board and carve. Serve with sour cream sauce alongside.
  • Do Ahead
  • Sour cream sauce can be made 1 day ahead. Transfer to an airtight container and chill.

1 (6-pound) boneless prime rib roast, trimmed, tied
4 tablespoons store-bought or homemade Montreal-style steak seasoning, divided
1 cup sour cream
1/4 cup prepared horseradish
1 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1/2 cup Dijon mustard, divided
1/4 cup (1/2 stick) melted unsalted butter

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



Mustard-Roasted Prime Rib image

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

one two-rib bone-in prime rib roast, frenched and tied, at room temperature (about 4 1/2 pounds)
3/4 cup Dijon mustard
1/4 cup fresh thyme leave
2 tablespoons cumin seeds
kosher salt and coarsely ground black peppercorns
maldon salt
1 tablespoon extra-virgin olive oil
1 teaspoon extra-virgin olive oil
4 medium shallots, peeled and sliced crosswise, 1/4-inch thick
kosher salt & freshly ground black pepper
1/2 cup red wine
1/2 cup beef stock
2 sprigs fresh thyme
1 tablespoon unsalted butter
1 lb asparagus, trimmed
5 thin slices prosciutto
1 bartlett pear, cored and thinly sliced
1 tablespoon extra-virgin olive oil
kosher salt & freshly ground black pepper

ENCRUSTED PRIME RIB

Prime rib seasoned with pepper and herbs, served with a rich mustard cream sauce for a very special meal!

Provided by Food Network

Categories     main-dish

Time 3h15m

Yield 8-10 Servings

Number Of Ingredients 19



Encrusted Prime Rib image

Steps:

  • Let roast stand at room temperature for 1 hour. Preheat oven to 500°F. Pat beef dry and season with salt and pepper to taste. Roast beef for 30 minutes. Reduce heat 300°F. Crush allspice and combine with black pepper, rosemary, oregano, thyme, coriander, salt, flour, mustard and butter to form a paste; spread on roast. Roast beef for 1 to 1-1/2 hours, or until meat reaches 135°F for medium rare. Rest 20 to 30 minutes before carving. Sauce: Combine cream, mustard, beef broth, pan drippings, shallots, rosemary, coriander and salt in a saucepan. Bring to a boil, and simmer 2 minutes. Add Grand Marnier and continue cooking an additional 5 minutes to reduce liquid. Serve over beef. Recipe Note: lightly crush rosemary leaves, if desired.

1/2 teaspoon Spice Islands® Ground Coriander
1 teaspoon coarse salt
2 tablespoons all-purpose flour
1 tablespoon Dijon mustard
3 tablespoons butter, softened
3 tablespoons heavy cream
1 tablespoon Dijon mustard
1 cup beef broth
1/4 cup pan dripping (from roast)
1 tablespoon minced shallots
1 teaspoon Spice Islands® Rosemary
1/2 teaspoon Spice Islands® Ground Coriander
1/4 teaspoon salt
1 tablespoon Grand Marnier liquor
3 to 4 pound beef rib roast, boneless
1 tablespoon Spice Islands® Whole Allspice
2 tablespoons Spice Islands® Cracked Black Pepper
1 teaspoon Spice Islands® Oregano
1 teaspoon Spice Islands® Thyme

PRIME RIB-EYE STEAKS WITH MUSTARD PARMESAN CRUST

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 49m

Yield 6 servings

Number Of Ingredients 8



Prime Rib-eye Steaks with Mustard Parmesan Crust image

Steps:

  • In a pre-heated saute pan over medium-low heat, pan roast the garlic in olive oil, tossing only once. Allow to brown for about 5 to 10 minutes. Drain the cloves through a strainer. Allow to cool before mashing roughly with fork. Add thyme to garlic paste and mash that in as well. When they are pasty but still chunky, mix in the Dijon mustard.
  • Preheat oven to 450 degrees F. Preheat a grill to high.
  • Season steaks well with salt and pepper. Pound the seasonings in well. Drizzle steaks on both sides with olive oil. Place meat on grill to brown, about 5 minutes each side.
  • Remove steaks from grill, place on a large cookie tray. Cover top generously with mustard parmesan coating. Top with large piles of parmesan, spreading out to edges carefully with fingers. Place steaks in oven for 8 or 9 minutes.

20 cloves garlic, peeled
1/2 cup olive oil
3 tablespoons fresh, roughly chopped thyme
3 tablespoons Dijon mustard
3 thick rib-eye steaks (about 2 to 2 1/2-inches)
Grey salt and fresh ground black pepper
Olive oil, for drizzling
2 cups fresh, finely grated parmesan cheese

GARLIC-MUSTARD RIB ROAST

This is one of my favorite ways to prepare a roast because it turns out so tender and flavorful. My husband and our six children just love it!

Provided by Taste of Home

Categories     Dinner

Time 2h20m

Yield 10 servings.

Number Of Ingredients 8



Garlic-Mustard Rib Roast image

Steps:

  • Preheat oven to 350°. Place roast in a shallow roasting pan, fat side up. Mix seasonings; rub over roast. Add water, broth and vinegar to pan., Roast 2-1/4 to 2-3/4 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Baste occasionally with pan juices. Remove roast from oven; tent with foil. Let stand 15 minutes before carving.

Nutrition Facts :

1 bone-in beef rib roast (6 to 8 pounds)
1 tablespoon garlic powder
1 tablespoon ground mustard
1 to 2 teaspoons salt
1 to 2 teaspoons pepper
1/4 cup water
1/4 cup beef broth
1 tablespoon red wine vinegar

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



Rosemary Dijon Prime Rib image

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

1 (5 pound) prime rib roast
3 cloves garlic, thinly sliced
kosher salt to taste
½ cup Dijon mustard, or to taste
3 sprigs fresh rosemary, leaves stripped, or more to taste

PRIME RIB ROAST WITH MUSTARD HORSERADISH SAUCE

Make and share this Prime Rib Roast With Mustard Horseradish Sauce recipe from Food.com.

Provided by Jeff Hixson

Categories     Meat

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 10



Prime Rib Roast With Mustard Horseradish Sauce image

Steps:

  • Two hours before roasting, remove the meat from the refrigerator and allow it to come to room temperature.
  • Preheat the oven to 500 degrees F (see note).
  • Place the oven rack on the second lowest position.
  • Place the roast in a pan large enough to hold it comfortably, bone-side down, and spread the top thickly with the salt and pepper.
  • Roast the meat for 45 minutes.
  • Without removing the meat from the oven, reduce the oven temperature to 325 degrees F and roast for another 30 minutes.
  • Finally, increase the temperature to 450 degrees F and roast for another 15 to 30 minutes, until the internal temperature of the meat is 125 degrees F.
  • (Be sure the thermometer is exactly in the center of the roast.) The total cooking time will be between 1 1/2 and 1 3/4 hours.
  • Meanwhile, make the sauce.
  • Remove the roast from the oven and transfer it to a cutting board.
  • Cover it tightly with aluminum foil and allow the meat to rest for 20 minutes.
  • Carve and serve with the sauce.
  • Note: Be sure your oven is very clean before setting it at 500 degrees F.
  • For Mustard horseradish sauce: Whisk together the mayonnaise, mustards, horseradish, sour cream, and salt/pepper in a small bowl.

Nutrition Facts : Calories 2030.7, Fat 178.1, SaturatedFat 68.7, Cholesterol 401.9, Sodium 2663.8, Carbohydrate 16.6, Fiber 0.8, Sugar 4.5, Protein 86.5

1 (7 lb) standing rib roast (3-rib)
1 1/2 tablespoons kosher salt
2 teaspoons fresh ground black pepper
1 1/2 cups mayonnaise
2 tablespoons Dijon mustard
2 1/2 tablespoons whole grain mustard
2 tablespoons prepared horseradish
1/3 cup sour cream
1/4 teaspoon kosher salt
1/2 teaspoon black pepper

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



Mustard-Seed-Crusted Prime Rib Roast with Roasted Balsamic Onions image

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.

1/2 cup crème fraîche
1/2 cup heavy whipping cream
1/4 cup prepared white horseradish
1 cup plus 1 teaspoon dijon mustard, divided
4 medium onions, cut into 3/4-inch wedges with some core attached
5 very large shallots (about 1 pound), quartered through root end
3 tablespoons balsamic vinegar
2 tablespoons olive oil
1 1/2 teaspoons coarse kosher salt plus additional (for sprinkling)
4 garlic cloves, minced
1 9 1/2-pound bone-in standing prime rib roast, trimmed
2 tablespoons yellow mustard seeds
1/4 cup brandy
2 cups low-salt beef broth
Chopped fresh italian parsley

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From foodandwine.com


THICK-CRUSTED GARLIC BEEF PRIME RIB - ONTARIO BEEF
Roast, uncovered, in 450°F (230°C) oven for 10 minutes. Reduce heat to 275°F (140°C); roast until thermometer reads 135°F (57°C) for medium-rare to medium, about 2-3/4 to 3-1/4 hours. Remove from oven. Cover loosely with foil and let stand for 15 to 30 minutes before carving. Drain off all but 2 tbsp (30 mL) drippings from roasting pan ...
From ontbeef.ca


MUSTARD-SEED-CRUSTED PRIME RIB ROAST WITH DIJON CRéME FRAîCHE …
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.
From bonappetit.com


MUSTARD CRUSTED PRIME RIB – LOUISIANA-GRILLS
Preheat your Grill to 450°F. Combine salt, black pepper, mustard and garlic in a bowl. Evenly rub the seasoning all over coating the entire surface of the roast. Once your grill is preheated, place the roast on the grates, ensuring the ribs are facing the back end of the grill. Once the roast is placed on the grill, shut the lid to the grill.
From louisiana-grills.com


10 BEST PRIME RIB ROAST DIJON MUSTARD RECIPES - YUMMLY
Best Prime Rib Roast Veena Azmanov. black pepper, olive oil, brown sugar, thyme, garlic cloves, honey and 11 more.
From yummly.com


HONEY MUSTARD CRUSTED PRIME RIB ROAST (RIB OF BEEF)
The best way to cook prime rib is to roast it at high temperature, which allows the surface to develop a lovely crust. However, after 25 minutes we lower the temperature to 350F/180C and finish it off until the meat thermometer registers 55C/130F.
From vikalinka.com


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