Rosemary Dijon Prime Rib Recipes

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.

Steps:

• Preheat the oven to 500 degrees F.
• Cut the rib eye in half (roast halves separately for more controlled/even cooking).
• Heat some oil in a large skillet over high heat. Sear both rib eye halves until a nice dark golden color, 2 to 3 minutes per side.
• Place the peppercorns into a bag and crush with a rolling pin. Shred the leaves from the thyme and rosemary sprigs. Mix the salt with the crushed peppercorns, rosemary leaves, thyme leaves and garlic. Pour olive oil over the rib eye and pour on the rub mix. Pat slightly to get it to stick to the meat. Roast for 20 minutes, then reduce the heat to 275 degrees F and roast until a meat thermometer registers 125 for rare/medium-rare, about 20 more minutes (the roast will continue to cook slightly after removing from the oven). Remove from the oven and let rest for 15 to 20 minutes before slicing.

Steps:

• Allow roast to stand at room temperature for at least 1 hour.
• Meanwhile mix salt pepper and rosemary together.
• Preheat the oven to 375 degree F.
• Score roast in 10 random spots for the garlic. Rub roast with the seasoning mix. Place cloves into slices.
• Place roast on a rack in the pan with the fat side up.
• Roast for 1 hour.
• Turn off oven.
• Leave roast in oven but do not open oven door for 3 hours.
• About 30 to 40 minutes before serving time, turn oven to 375 degrees F and reheat the roast.
• Important-- Do not remove roast or re-open the oven door from time roast is put in until 20 minutes before ready to serve.
• Remove roast 20 minutes after heating.
• Slice end cuts for those that like medium well, center cuts for those that like it medium rare to rare.

Steps:

• Preheat the oven to 350 degrees F. With a sharp boning knife, trim the thick cap of fat from the front of the rib bones. Carefully scrape the remaining fat from the surface of the bones to expose, or french, the bones. Reserve the scraps for a pan sauce. Slice the three cloves of garlic. With the sharp tip of the knife, make shallow incisions in the meat and insert the garlic and rosemary leaves. Tie up the roast with kitchen twine. Mix the black pepper, sea salt, and horseradish and press into the surface of the roast (set aside any remaining horseradish mixture for garnish). Allow the roast to rest at room temperature for a few hours before cooking.
• Heat half the olive oil in a large, wide sauté pan over medium heat. Gently lay the roast in the pan and brown on all sides, about 10 minutes. (The meat can be browned in advance, if you''re pressed for time.) Continually baste the surface of the roast with the cooking fat from the pan, adding more olive oil as needed. Cut the head of garlic in half crosswise and add to the pan, along with the butter and a few sprigs of thyme. Transfer the roast and garlic halves to a roasting pan with a wire rack and cook in the oven, 45-60 minutes. Set the browning pan aside for the pan sauce. The meat is medium-rare when an internal thermometer reads reads 125 to 130 degrees F at the thickest point along the bone. Remove roast from the oven and allow to rest while you prepare the pan sauce.
• Bring the sauté pan back to medium heat and add the red wine. Scrape the cooked meat bits and herbs off the bottom of the pan, and simmer until the wine has nearly cooked off. Add the demi-glace or chicken stock, and a little water if necessary. Simmer briefly, then pour the pan sauce through a fine-mesh strainer and set aside.
• To cut and serve the roast: first, remove the strings. Cut the eye of the roast from the bones and thinly slice the meat across the grain. Lay the slices on a platter, drizzle with the pan sauce, some of the reserved horseradish mixture, and roasted garlic halves. Serve immediately.