Best Rosemary Dijon Prime Rib Recipes

Rosemary Dijon Prime Rib image

Provided by Sandy

Time 2h25m

Yield 10

Number Of Ingredients 5

1 (5 pound) prime rib roast
3 cloves garlic, thinly sliced
kosher salt to taste
½ cup Dijon mustard, or to taste
3 sprigs fresh rosemary, leaves stripped, or more to taste

Steps:

Preheat an oven to 450 degrees F (230 degrees C).
Slice small cuts along the outside edges of the roast; fill cuts with garlic slices. Generously salt the entire roast. Spread a thin layer of Dijon mustard over the entire roast; generously sprinkle mustard layer with rosemary leaves. Place roast, bone side-down, in a baking dish.
Bake in the preheated oven for 30 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Place a meat thermometer in the thickest part of the meat not touching the bone. Cook to your desired degree of doneness, or an internal temperature of at least 145 degrees F (65 degrees C) for medium, about 1 1/2 hours. Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

Nutrition Facts : Calories 435.7 calories, Carbohydrate 2.8 g, Cholesterol 85.3 mg, Fat 36.6 g, Protein 21.4 g, SaturatedFat 15.5 g, Sodium 402.7 mg

PRIME RIB WITH ROSEMARY-DIJON CRUST image

Yield 8 people

Number Of Ingredients 10

1 standing rib roast - about 5 pounds
kosher salt
5 garlic cloves
1/4 cup Dijon mustard
3/4 tsp dried thyme
3/4 tsp dried rosemary
1/2 tsp coarse black pepper
1 tbsp olive oil
1 1/2 cups fat free, low sodium beef broth
2/3 cup red wine

Steps:

1. Let beef stand at room temperature for 1 hour. Sprinkle with kosher salt. 2. Preheat oven to 400. 3. Crush garlic and combine with dijon, spices, and olive oil. 4. Rub mixture all over beef, then bake at 400 for 30 minutes. Reduce temp to 350, and continue to bake for another 30 minutes. 5. Add broth to pan, and roast until meat thermometer reaches 135 or to desired doneness. Remove from oven, and let stand about 20 minutes. 6. Heat roasting pan over medium-high heat; bring broth mixture to a boil, scraping to loosen browned bits. Stir in wine; boil 5 minutes or until reduced to 2/3 cup. Serve with beef.