Best Mustard Glazed Rib Roast Recipes

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PRIME RIB ROAST WITH MUSTARD HORSERADISH SAUCE



Prime Rib Roast With Mustard Horseradish Sauce image

Make and share this Prime Rib Roast With Mustard Horseradish Sauce recipe from Food.com.

Provided by Jeff Hixson

Categories     Meat

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 (7 lb) standing rib roast (3-rib)
1 1/2 tablespoons kosher salt
2 teaspoons fresh ground black pepper
1 1/2 cups mayonnaise
2 tablespoons Dijon mustard
2 1/2 tablespoons whole grain mustard
2 tablespoons prepared horseradish
1/3 cup sour cream
1/4 teaspoon kosher salt
1/2 teaspoon black pepper

Steps:

  • Two hours before roasting, remove the meat from the refrigerator and allow it to come to room temperature.
  • Preheat the oven to 500 degrees F (see note).
  • Place the oven rack on the second lowest position.
  • Place the roast in a pan large enough to hold it comfortably, bone-side down, and spread the top thickly with the salt and pepper.
  • Roast the meat for 45 minutes.
  • Without removing the meat from the oven, reduce the oven temperature to 325 degrees F and roast for another 30 minutes.
  • Finally, increase the temperature to 450 degrees F and roast for another 15 to 30 minutes, until the internal temperature of the meat is 125 degrees F.
  • (Be sure the thermometer is exactly in the center of the roast.) The total cooking time will be between 1 1/2 and 1 3/4 hours.
  • Meanwhile, make the sauce.
  • Remove the roast from the oven and transfer it to a cutting board.
  • Cover it tightly with aluminum foil and allow the meat to rest for 20 minutes.
  • Carve and serve with the sauce.
  • Note: Be sure your oven is very clean before setting it at 500 degrees F.
  • For Mustard horseradish sauce: Whisk together the mayonnaise, mustards, horseradish, sour cream, and salt/pepper in a small bowl.

Nutrition Facts : Calories 2030.7, Fat 178.1, SaturatedFat 68.7, Cholesterol 401.9, Sodium 2663.8, Carbohydrate 16.6, Fiber 0.8, Sugar 4.5, Protein 86.5

MUSTARD-ROASTED PRIME RIB



Mustard-Roasted Prime Rib image

Make and share this Mustard-Roasted Prime Rib recipe from Food.com.

Provided by Dan Churchill

Categories     Roast Beef

Time 2h30m

Yield 5 serving(s)

Number Of Ingredients 19

one two-rib bone-in prime rib roast, frenched and tied, at room temperature (about 4 1/2 pounds)
3/4 cup Dijon mustard
1/4 cup fresh thyme leave
2 tablespoons cumin seeds
kosher salt and coarsely ground black peppercorns
maldon salt
1 tablespoon extra-virgin olive oil
1 teaspoon extra-virgin olive oil
4 medium shallots, peeled and sliced crosswise, 1/4-inch thick
kosher salt & freshly ground black pepper
1/2 cup red wine
1/2 cup beef stock
2 sprigs fresh thyme
1 tablespoon unsalted butter
1 lb asparagus, trimmed
5 thin slices prosciutto
1 bartlett pear, cored and thinly sliced
1 tablespoon extra-virgin olive oil
kosher salt & freshly ground black pepper

Steps:

  • For the rib roast and red wine sauce:.
  • Roast prime rib: Preheat oven to 450 degrees. Fit a baking sheet with a rack and line with parchment paper. Place prime rib fat side up on rack.
  • In a small bowl, combine mustard, thyme, cumin seeds, and 1 tablespoon salt. Rub mustard mixture on all sides of roast. In another small bowl, combine 1 tablespoon Maldon salt and 2 tablespoons black pepper. Sprinkle roast with salt and pepper mixture and transfer to oven. Roast until edges of meat are beginning to brown, about 15-20 minutes. Reduce heat to 325 degrees and continue roasting, rotating halfway through, until the internal temperature reads 125 degrees for medium-rare, about 1 hour 40 minutes to 2 hours more.
  • Remove from oven and let rest, at least 30 minutes and up to 2 hours before serving.
  • Make sauce: In a medium skillet over medium-high heat, warm olive oil until shimmering. Add shallots, season with salt, and saute?, stirring occasionally, until golden, about 12 minutes. Add red wine to deglaze, scraping the bottom of skillet. Cook until reduced by three-quarters, about 2-3 minutes. Skim fat from any roasting juices and add to skillet, along with beef stock and thyme. Continue to cook, stirring, and reduce by half. Add butter and swirl pan to emulsify. Season to taste with salt and pepper. Remove from heat and rewarm if necessary when ready to serve.
  • For the asparagus bundles:.
  • Increase oven temperature to 425 degrees. Separate asparagus into groupings of 3 stalks each. (You will have about 5 bundles.) Place two slices of pear on top of each set and wrap with one prosciutto slice each. Place bundles on a parchment-lined baking sheet. Drizzle with olive oil, season lightly with salt and pepper, and transfer to oven. Roast until asparagus is deeply golden and prosciutto is crisp, about 25-30 minutes.
  • Serve immediately, with prime rib and red wine sauce.

Nutrition Facts : Calories 423.4, Fat 15, SaturatedFat 3.6, Cholesterol 6.1, Sodium 554.7, Carbohydrate 73.6, Fiber 38, Sugar 5.2, Protein 18.3

HONEY-MUSTARD GLAZED RIBS IN OVEN AND BROILER



Honey-Mustard Glazed Ribs in Oven and Broiler image

Provided by Bobby Flay

Categories     main-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 11

1/2 cup apple cider vinegar
2 tablespoons light brown sugar
1/3 cup clover honey
3 heaping tablespoons Dijon mustard
Salt and freshly ground black pepper
2 racks St. Louis Style/Country Style pork ribs (12 ribs each)
4 tablespoons canola oil
Salt and freshly ground black pepper
1 cup soy sauce
4 cups water
2 to 3-inch piece ginger, skin on and sliced

Steps:

  • Combine the vinegar and brown sugar in a small saucepan over high heat and cook, stirring occasionally, until the sugar is completely dissolved and mixture reduces slightly, about 5 minutes. Remove from the heat and whisk in the honey and mustard and season with salt and pepper, to taste. Let cool to room temperature.
  • Preheat the oven to 500 degrees F.
  • Brush the pork racks on both sides with canola oil and season with salt and pepper, to taste.
  • In a saucepan over medium-high heat, combine the soy sauce, 4 cups of water and the ginger and bring to a boil. Pour the mixture into the bottom of a roasting pan, fitted with a rack, and arrange the ribs on the rack. Wrap the pan with foil and roast until the ribs are tender, about 1 1/2 hours.
  • Remove the ribs from the oven and transfer to baking sheets lined with foil or parchment paper. Turn on the broiler and let heat for 3 to 5 minutes. Brush the ribs heavily on the top side with some of the glaze, put under the broiler and broil until golden brown and a crust has formed. Remove from the oven to a cutting board and brush with more of the glaze. Let rest 10 minutes before slicing. Arrange the ribs on a serving platter and serve.

MUSTARD-CRUSTED BONELESS PRIME RIB ROAST WITH CREAM SAUCE



Mustard-Crusted Boneless Prime Rib Roast with Cream Sauce image

Just like the steakhouse-style prime roast your grandparents served at Christmas, but better, because it's made using the reverse-sear method for a super-tender, evenly cooked interior and an extra-crispy crust.

Provided by Anna Stockwell

Categories     Christmas     Dinner     Beef     Roast     Beef Rib     Sour Cream     Mustard     Horseradish     Winter     Entertaining     Wheat/Gluten-Free

Yield 8-10 servings

Number Of Ingredients 8

1 (6-pound) boneless prime rib roast, trimmed, tied
4 tablespoons store-bought or homemade Montreal-style steak seasoning, divided
1 cup sour cream
1/4 cup prepared horseradish
1 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1/2 cup Dijon mustard, divided
1/4 cup (1/2 stick) melted unsalted butter

Steps:

  • Season roast all over with 2 Tbsp. steak seasoning. Transfer to a wire rack set inside a rimmed baking sheet and let sit at room temperature 1 hour.
  • Preheat oven to 225°F. Roast beef until an instant-read thermometer inserted into the center registers 120°F, 3 1/2-4 hours (start checking every 5-10 minutes after 3 1/2 hours). Tent with foil and let sit at least 30 minutes and up to 1 hour. Increase oven temperature to 500°F.
  • Meanwhile, whisk sour cream, horseradish, pepper, salt, and 1/4 cup mustard in a small bowl; set aside.
  • Remove string from roast; discard. Stir butter and remaining 1/4 cup mustard in another small bowl. Using a pastry brush, thickly coat roast with mustard-butter sauce. Coat with remaining 2 Tbsp. steak seasoning. Roast beef until a brown crust forms, 5-10 minutes. Transfer to a cutting board and carve. Serve with sour cream sauce alongside.
  • Do Ahead
  • Sour cream sauce can be made 1 day ahead. Transfer to an airtight container and chill.

MUSTARD-SEED-CRUSTED PRIME RIB ROAST WITH ROASTED BALSAMIC ONIONS



Mustard-Seed-Crusted Prime Rib Roast with Roasted Balsamic Onions image

Provided by Jill Silverman Hough

Categories     Beef     Mustard     Onion     Roast     Christmas     Dinner     Vinegar     Christmas Eve     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 15

1/2 cup crème fraîche
1/2 cup heavy whipping cream
1/4 cup prepared white horseradish
1 cup plus 1 teaspoon dijon mustard, divided
4 medium onions, cut into 3/4-inch wedges with some core attached
5 very large shallots (about 1 pound), quartered through root end
3 tablespoons balsamic vinegar
2 tablespoons olive oil
1 1/2 teaspoons coarse kosher salt plus additional (for sprinkling)
4 garlic cloves, minced
1 9 1/2-pound bone-in standing prime rib roast, trimmed
2 tablespoons yellow mustard seeds
1/4 cup brandy
2 cups low-salt beef broth
Chopped fresh italian parsley

Steps:

  • Using electric mixer, beat crème fraîche and cream in medium bowl to firm peaks. Fold in horseradish and 1/3 cup mustard. Season to taste with salt and pepper. Cover and chill. DO AHEAD: Can be made 8 hours ahead. Keep chilled. Rewhisk before serving.
  • Preheat oven to 450°f. Toss onions, shallots, vinegar, oil, and 1 1/2 teaspoons coarse salt in large bowl. Sprinkle roast lightly with coarse salt and generously with pepper. Stir 2/3 cup mustard and garlic in small bowl; rub over roast. Place roast, bone side down, in roasting pan. Sprinkle mustard seeds over, pressing to adhere. Roast 20 minutes. Reduce oven temperature to 350°F.
  • Arrange onion mixture around roast. Return to oven; roast until instant-read thermometer inserted into center registers 120°F, stirring onion mixture occasionally, about 2 1/4 hours for medium-rare.
  • Transfer roast to work surface. Tent with foil; let rest 30 minutes. If necessary, increase oven temperature to 450°F and return onion mixture to roasting pan and roast until deep brown and very tender, about 10 minutes. Using slotted spoon, transfer onion mixture to medium bowl.
  • Place roasting pan over 2 burners on medium-high heat. Add brandy; stir 30 seconds. Whisk in broth and remaining 1 teaspoon mustard; boil until reduced to 1 1/4 cups jus, stirring occasionally, about 10 minutes. Season jus with salt and pepper.
  • Slice roast; arrange on platter. Spoon onions around roast. Sprinkle parsley over. Pass dijon crème fraîche and jus alongside.
  • What to drink:
  • The king of roasts meets its match in the king of wines. Dijon mustard's pleasant sharpness softens Cabernet's big tannins. With the roast, try the ROBERT MONDAVI 2006 CABERNET SAUVIGNON OAKVILLE (California, $45). The wine's spice and blackberry flavors are perfect with the beef.

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