Rosemary Dijon Prime Rib

Home

Rosemary Dijon Prime Rib

This Dijon Rosemary Crusted Prime Rib Roast is perfect for a cozy family meal or holiday dinner. A standing rib roast is coated in a simple rosemary and dijon mixture before roasting away in the oven. The pan dripping are combined with pinot noir for a delicious Au jus.

IT’S 3 DAYS POST HOLIDAY AND I’M STILL UP TO MY EYEBALLS IN PRIME RIB.
I mean, life could be worse. Like, I could be up to my eyeballs in cookies. Wait, that wouldn’t be bad either.

To say I love this prime rib recipe is an understatement. It’s so easy (true!) and turns out incredibly delicious every single time. Back in 2011, I found this recipe in a Cooking Light Magazine. It looked simple enough and so I made it for Christmas Eve dinner. Everyone loved it.

Ingredients :

  • (4 lbs) Prime . sterling silver rib bone
  • 2 tbsp. 1 tablespoon of original Dijon mustard, prepared 30 ml
  • 1 c. 1 tablespoon fresh thyme leaves, chopped 15 ml
  • 2 tbsp. Fresh rosemary coarsely chopped 30 ml
  • 1/2 tsp. teaspoon salt 2 ml
  • 1 c. Coarse ground black pepper 5 ml


Directions :


Step 1
Remove roast from refrigerator and return to room temperature for 20 minutes. Preheat the oven to 160°C (325°F). Brush roast with mustard, then top with thyme, rosemary, salt and pepper. Place in a skillet and cook 1 hour and 30 minutes for medium cooking or until a meat thermometer is inserted into the thickest part of the meat, away from the bones, and indicates 63°C (145°F).

Step 2
Once the roast is done, transfer it to a cutting board and let it rest for 15 minutes. Place in a serving dish and cut against the grain direction into thin slices. Served with Dijon mustard and thyme sauce.

Enjoy!!

google-playkhamsatmostaqltradent