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Rosemary Mustard Prime Rib

Food Network Canada

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.

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Ingredients

Holiday Spice Rub

½
cup Dijon mustard
1 ¼
cup peeled and diced onion
3
clove garlic, peeled
3
Tbsp Champagne or white wine vinegar
4
Tbsp chopped fresh sage
1
Tbsp chopped fresh rosemary
2
tsp celery seed
2
tsp salt
1
tsp paprika
½
tsp ground black pepper
¼
tsp ground allspice
3
Tbsp extra virgin olive oil

Rosemary Mustard Prime Rib

½
whole prime rib roast, about 8 lbs
1
cup holiday spice rub
3
Tbsp salt
2
Tbsp ground black pepper
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Directions

Step 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.

Step 2

Preheat oven to 325 °F .

Step 3

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.

Step 4

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

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