Mustard Herb Butter Roasted Prime Rib with Au-Jus

barbara lentz

By
@blentz8

I made this for Christmas dinner and it turned out amazing. There was so much au-jus that I was able to make gravy with some of it. The vegetables were so flavorful by roasting them with the meat. Delicious.


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Rating:

Comments:

Serves:

4 to 6

Prep:

24 Hr

Cook:

1 Hr 30 Min

Method:

Roast

Ingredients

MUSTARD AND HERB BUTTER

4 oz
butter softened
2 Tbsp
each fresh rosemary,thyme, and sage
4 clove
garlic
1/4 c
dijon mustard
1 Tbsp
worcestershire sauce
1/2 tsp
salt
1/8 tsp
pepper

PRIME RIB

4 OR 5 POUND STANDING PRIME RIB ROAST

2 Tbsp
salt
2 Tbsp
oil

AU-JUS

2 large
ox tails
6 c
beef stock
1 c
marsala wine
2 large
onions quartered
6 large
carrots peeled and cut in half
1 lb
brussels sprouts trimmed and halved
fresh thyme, rosemary, and sage sprigs tied together with butchers twine
4 clove
garlic peeled

CREAM CHEESE HORSERADISH SPREAD

4 oz
cream cheese softened
1/2 c
sour cream
2 Tbsp
prepared horseradish

Directions Step-By-Step

1
Take the prime rib and rub salt over entire outside and leave covered in the refrigerator for 48 hours before roasting.
2
Remove Prime rib from refrigerator and remove bone from bottom of rib. Reserve the bone. Mix the butter, garlic, herbs,mustard, and worcestershire, salt and pepper in a food processor until well blended. Spread on outside of prime rib. Let sit on counter for 1 hour before roasting.
3
Meanwhile trim vegetables and spread out in bottom of roasting pan. Add the beef stock, ox tails, bone from prime rib, wine, garlic and tied herbs to stock.
4
Preheat oven to 325 degrees. Place prime rib on rack in center of roaster. Roast uncovered until internal temp reaches 115 for medium rare. Remove from oven.
5
Add oil to hot skillet and sear the prime rib on all sides about 3 minutes per side. Set on carving board tented with foil and let rest 20 to 30 minutes.
6
Mix all ingredients for horseradish sauce together and refrigerate until ready to serve.
7
Remove bones, garlic, tied herbs,onions and ox tails from roaster and discard. With slotted spoon remove cooked carrots and brussels sprouts for serving.
8
strain the au-jus through fine mesh strainer and discard solids.
9
Carve the rested prime rib and serve with au-jus and horseradish cream

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American