Rosemary Mustard Prime Rib

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Additional information on this Recipe from Food Network Canada

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Anna Olson

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Recipe summary

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.

Preparation time:
Cooking time:
Yield: 0

Ingredients

Rosemary Mustard Prime Rib

1/2 whole prime rib roast, about 8 lbs
1 cup holiday spice rub
3 tablespoons salt
2 tablespoons ground black pepper

Holiday Spice Rub

1/2 cup Dijon mustard
1 1/4 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
1/2 teaspoon ground black pepper
1/4 teaspoon ground allspice
3 tablespoons extra virgin olive oil

Directions

Rosemary Mustard Prime Rib

Preheat oven to 325 °F .
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.
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

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.