Best Garlic Mustard Rib Roast Recipes

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GARLIC-MUSTARD RIB ROAST



Garlic-Mustard Rib Roast image

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

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

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 :

GARLIC AND MUSTARD CRUSTED STANDING RIB ROAST AU JUS



GARLIC AND MUSTARD CRUSTED STANDING RIB ROAST AU JUS image

Categories     Beef

Yield 6-8

Number Of Ingredients 8

3 large cloves garlic, minced
3-4 tablespoons Dijon mustard
1 teaspoon dried rosemary, crumbled
1 3-to-4 rib prime rib roast (7-9 pounds), trimmed of excess fat
Salt and ground black pepper
3/4 ounce Glace de Viande Gold dissolved in 2 cups hot water
1 sprig fresh thyme
1 sprig fresh rosemary

Steps:

  • 1. Stir together the garlic, mustard, and dried thyme and rosemary in a small bowl. Place the roast in a large shallow roasting pan, rub the garlic-mustard mixture all over it, and season it generously with salt and pepper. Let the roast stand, loosely covered at room temperature for two hours. 2. Preheat the oven to 475 degrees. Roast the beef for 15 minutes, then turn the oven temperature down to 350 degrees. Keep the oven door closed so the oven temperature will decrease gradually. 3. After about 45 minutes, check the internal temperature of the roast with an instant-read thermometer by inserting the thermometer halfway into the thickest part of the roast without touching the bone. For a mostly rare roast (except for the end cuts, which will be medium-rare to medium), look for a temperature of 115 degrees. For a mostly medium-rare roast (with the end cuts medium to medium-well done), look for 120 -125 degrees. If the roast is not at the temperature you want when you first check it, recheck it every 10-15 minutes. 4. When the roast is done, remove it from the oven, transfer it to a cutting board, cover it loosely with aluminum foil, and let rest for at least 15 minutes, but not more than 30 minutes. 5. While the roast is resting, skim most of the fat from the pan juices. Place the roasting pan on the stove top over medium heat and add the dissolved Glace de Viande Gold and the herb sprigs, stirring and scraping up the brown bits from the pan. Simmer the jus gently for 10 minutes, then season to taste with salt and pepper and pour through a fine mesh strainer into a warmed sauceboat.

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