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

Time 2h30m

Yield 5 serving(s)

Number Of Ingredients 19

Ingredients

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