The star of the Christmas dinner is an impressive rib roast brushed with a savory, aromatic mustard mix featuring chopped rosemary and two cracked peppercorns. A white wine and shallot pan sauce (made with drippings!) enhances this meaty main.
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- yield:
- 8～10 1 serving
- total time:
- 3 time 15 minutes
- Calories/serve:
- 999
material
4 or 5 rib prime rib roast (about 8 1/2 pounds total), channel bones removed
kosher salt
- 1/3 c.
dijon mustard
- 2 tablespoon.
Olive oil
- 2
Garlic (large), grated
- 1/2 tablespoon.
Rosemary leaves, chopped, and sprigs for serving
- 2 1 teaspoon
thyme leaves
- 1/2 tablespoon.
coarsely crushed green peppercorns
- 1/2 tablespoon.
black pepper, coarsely crushed
- 1
small shallot, finely chopped
- 1/2 c.
dry white wine
- 1/2 c.
low-sodium chicken soup
direction
- step 1Let the rib roast sit at room temperature for at least 1 hour and up to 2 hours.
- step 2Heat oven to 450°F 30 minutes before cooking. Set a rack over a roasting pan or rimmed baking sheet.
- step 3Place the roast, bone side down, on a roasting rack and season with 1 1/2 teaspoons salt. Roast for 25-45 minutes (depending on the thickness of the fat cap) until the fat is rendered and the top is golden brown. Remove from oven and reduce oven temperature to 275°F.
- step FourMeanwhile, in a small bowl, combine mustard, oil, and 1 1/2 teaspoons salt, then stir in garlic, rosemary, thyme, and peppercorns. Transfer 2 tablespoons to a second small bowl and reserve for the sauce. Brush remains all over the beef.
- step FiveReturn the roast to the oven and cook to desired temperature, rotating the pan every 30 minutes (125°F for medium-rare in the thickest part of the roast on an instant thermometer, or 135° for medium-medium well). should show F), 1 1/total 2 hours to 2 hours.
- step 6Remove roast from oven, cover loosely with foil, and let rest for at least 30 minutes and up to 1 hour.
- step 7Just before carving and serving, place the roasting pan over two burners. Discard all but 2 tablespoons of fat from roasting pan. Add the shallots and cook over medium heat until softened, 2 to 3 minutes, stirring occasionally. Add the wine and cook until almost evaporated, scraping up any browned bits, then add the chicken stock and reserved mustard mixture and cook, stirring, for 1 minute. Cut the rib roast and serve with the sauce.
Service secret: Cut the beef into portions that will be served immediately. This will prevent leftover roast from sitting out and drying out.
Pairing… A smooth, supple, complex Bordeaux with velvety tannins. Chateau Le Coteau Margaux 2018
Nutritional information: Approximately 999 calories, 85.5 g fat (34.5 g saturated), 194 mg cholesterol, 929 mg sodium, 2 g carbohydrates, 0 g fiber, 0.5 g sugar (0 g added sugar), 51 g protein
Did you make this recipe? Please comment below!
Tina (she) is a food producer at Hearst Lifestyle Group. She joins Hearst with 10 years of experience in the world of her styling food for editorial, digital and television platforms. When she’s not cooking in her small Brooklyn kitchen, she can be found enjoying a beer at a local brewery, hiking in a national park, or enjoying an afternoon at the beach.
