MUSTARD-CRUSTED PRIME RIB WITH MADEIRA GLAZE

Mustard-Crusted Prime Rib with Madeira Glaze image

This juicy prime rib is spectacular on its own, but the rich Madeira glaze takes it up a notch to wow at special dinners. What's even better is that it roasts with a bed of tender veggies, so you have the whole holiday meal covered in one pan. -Kathryn Conrad, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 2h50m

Yield 8 servings.

Number Of Ingredients 21

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Ingredients

1 bone-in beef rib roast (about 5 pounds)
1/2 cup stone-ground mustard
6 small garlic cloves, minced
1 tablespoon brown sugar
1/2 teaspoon salt
1/2 teaspoon coarsely ground pink peppercorns, optional
VEGETABLES:
2 pounds medium Yukon Gold potatoes, cut into eighths (about 2-inch chunks)
4 medium carrots, halved lengthwise and cut into 2-inch pieces
1 medium red onion, cut into eighths (but with root end intact)
1 medium fennel bulb, cut into eighths
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon brown sugar
3/4 teaspoon salt
1/2 teaspoon pepper
MADEIRA GLAZE:
1 cup balsamic vinegar
1/2 cup Madeira wine
1 teaspoon brown sugar
Cracked pink peppercorns, optional

Steps:

Let roast stand at room temperature for 1 hour. Preheat oven to 450°. Combine mustard, garlic, brown sugar, salt and, if desired, peppercorns; brush evenly over top and sides of roast but not over bones (mixture may seem loose but will adhere). Place bone side down on a rack in a shallow roasting pan. Place pan on middle oven rack; immediately reduce heat to 350°. Roast 1 hour., Toss potatoes, carrots, onion and fennel with next 5 ingredients. Arrange vegetables in a single layer in a 15x10x1-in. baking pan on lowest rack of oven. Roast meat and vegetables, stirring vegetables midway through baking, until meat reaches desired doneness (a thermometer should read 135° for medium-rare, 140° for medium and 145° for medium-well), about 1-1/2 hours. Cover roast loosely with foil during last 30 minutes to prevent overbrowning. Let stand 15 minutes before carving., Meanwhile, for glaze, combine balsamic vinegar, Madeira wine and brown sugar in a small saucepan. Bring to a boil over medium-high heat; cook until reduced to 1/2 cup, about 15 minutes. Let glaze cool to room temperature. Serve roast with vegetables and glaze and, if desired, pink peppercorns and fennel fronds.

Nutrition Facts : Calories 575 calories, Fat 25g fat (8g saturated fat), Cholesterol 0 cholesterol, Sodium 828mg sodium, Carbohydrate 44g carbohydrate (18g sugars, Fiber 5g fiber), Protein 42g protein.