Rosemary Mustard Prime Rib

  • serves 0
Anna Olson
Anna Olson

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.

88 Ratings
Directions for: Rosemary Mustard Prime Rib


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


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.

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.

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

More Recipes You'll Love