mustard herb butter roasted prime rib with au-jus

Name: Mustard Herb Butter Roasted Prime Rib with Au-Jus
Cook time: 1 h 30 min
Yield: 4
Cuisine: American
Ingredients: ## MUSTARD AND HERB BUTTER; 4 ounce(s) butter softened; 2 tablespoon(s) each fresh rosemary,thyme, and sage; 4 clove(s) garlic; 1/4 cup(s) dijon mustard; 1 tablespoon(s) worcestershire sauce; 1/2 teaspoon(s) salt; 1/8 teaspoon(s) pepper; ## PRIME RIB; ## 4 OR 5 POUND STANDING PRIME RIB ROAST; 2 tablespoon(s) salt; 2 tablespoon(s) oil; ## AU-JUS; 2 large ox tails; 6 cup(s) beef stock; 1 cup(s) marsala wine; 2 large onions quartered; 6 large carrots peeled and cut in half; 1 pound(s) brussels sprouts trimmed and halved; - fresh thyme, rosemary, and sage sprigs tied together with butchers twine; 4 clove(s) garlic peeled; ## CREAM CHEESE HORSERADISH SPREAD; 4 ounce(s) cream cheese softened; 1/2 cup(s) sour cream; 2 tablespoon(s) prepared horseradish

23 Pinches 3 Photos

barbara lentz

beulah, MI

Updated on Dec 26, 2015

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.

Rate

prep time

cook time 1 Hr 30 Min

method Roast

yield 4 to 6

Ingredients

MUSTARD AND HERB BUTTER
4 ounces butter softened
2 tablespoons each fresh rosemary,thyme, and sage
4 cloves garlic
1/4 cup dijon mustard
1 tablespoon worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon pepper
PRIME RIB
4 OR 5 POUND STANDING PRIME RIB ROAST
2 tablespoons salt
2 tablespoons oil
AU-JUS
2 large ox tails
6 cups beef stock
1 cup marsala wine
2 large onions quartered
6 large carrots peeled and cut in half
1 pound brussels sprouts trimmed and halved
- fresh thyme, rosemary, and sage sprigs tied together with butchers twine
4 cloves garlic peeled
CREAM CHEESE HORSERADISH SPREAD
4 ounces cream cheese softened
1/2 cup sour cream
2 tablespoons prepared horseradish

How To Make mustard herb butter roasted prime rib with au-jus

Step 1

Take the prime rib and rub salt over entire outside and leave covered in the refrigerator for 48 hours before roasting.

Step 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.
Step 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.
Step 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.
Step 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.
Step 6

Mix all ingredients for horseradish sauce together and refrigerate until ready to serve.
Step 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.
Step 8

strain the au-jus through fine mesh strainer and discard solids.
Step 9

Carve the rested prime rib and serve with au-jus and horseradish cream
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