Rosemary Mustard Prime Rib

54 Ratings
  • prep time 0 min
  • total time 0 min
  • serves 0
Rosemary Mustard Prime Rib

This is a “wet rub” that can be slathered onto or stirred into many of your favourite holiday dishes: rub into onto your turkey, work a bit into your stuffing, layer it into your scalloped potatoes (or just toss with roasted potatoes), and it’s also a fabulous addition to a squash or pumpkin soup, or to boost the flavour or your sauces and gravies.

Christmas, Dinner, Herbs, Main, Roast

Anna Olson Courtesy of: Anna Olson


Rosemary Mustard Prime Rib

½ whole prime rib roast, about 8 lbs

1 cup holiday spice rub

3 tablespoons salt

2 tablespoons ground black pepper

Holiday Spice Rub

½ cup Dijon mustard

1 ¼ cups peeled and diced onion

3 cloves garlic, peeled

3 tablespoons Champagne or white wine vinegar

4 tablespoons chopped fresh sage

1 tablespoon chopped fresh rosemary

2 teaspoons celery seed

2 teaspoons salt

1 teaspoon paprika

½ teaspoon ground black pepper

¼ teaspoon ground allspice

3 tablespoons extra virgin olive oil


Rosemary Mustard Prime Rib

1. Preheat oven to 325 °F .

2. Place roast upright in a roasting pan. Rub Holiday Spice Rub, salt and pepper over surface of roast. Place uncovered in center rack of oven and cook for 2 to 2 1/2 hours to an internal temperature of 130 ?F for rare. Remove roast from pan to a cutting board and rest, tented with foil, for at least 15 minutes before carving.

3. To carve, use a sharp knife to carefully slice down the bones to remove. Carve thin or thick slices of beef, as desired.

Holiday Spice Rub

1. Pulse all ingredients except olive oil in a food processor until combined. Slowly drizzle in olive oil while blending. Store refrigerated for up to 10 days.

See more: Christmas, Dinner, Herbs, Main, Roast

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