Mustard-Herb Rubbed Prime Rib Roast with Wine Jus
Prep: 15 minutes plus marinating and standing
Roast/Cook: 2 hours 10 minutes • Serves: 10
Beef Roast
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 tablespoon PICS olive oil
1 tablespoon whole grain mustard
1 teaspoon PICS kosher salt
1 teaspoon PICS ground black pepper
1 (4-1/2- to 5-1/2-pound) Certified Angus Beef® boneless beef ribeye roast
Wine Jus
1 teaspoon chopped fresh rosemary
1 can (14 ounces) PICS beef stock
1-1/2 cups dry red wine such as Cabernet Sauvignon or Merlot
1 tablespoon PICS cornstarch
1/2 teaspoon PICS kosher salt
1/4 teaspoon PICS ground black pepper
Beef Roast
1.In small bowl, stir garlic, rosemary, thyme, oil, mustard, salt and pepper; evenly rub over beef roast, cover with aluminum foil and refrigerate at least 2 hours or overnight.
2.Preheat oven to 325°. Place beef, fat side up, in shallow roasting pan; let stand 30 minutes. Roast beef 2 hours or until internal temperature reaches 135° for medium-rare. Transfer beef to cutting board; loosely tent with aluminum foil and let stand 15 minutes. (Internal temperature will rise to 145° upon standing.) Makes about 4 pounds beef.
Wine Jus
3.Transfer beef drippings and any loose browned bits from roasting pan to medium saucepot. Add garlic and rosemary; cook over medium heat 1 minute, stirring frequently. Reserve 1 tablespoon stock; add wine and remaining stock. Increase heat to medium-high and heat to a simmer; simmer 5 minutes. In small bowl, whisk cornstarch and reserved stock; whisk into saucepot and heat to a simmer. Cook 1 minute; stir in salt and pepper. Makes about 2-1/2 cups jus.
4.Slice beef and serve with jus.
Approximate nutritional values per serving (6 ounces beef, 1/4 cup jus):
346 Calories, 17g Fat (6g Saturated), 108mg Cholesterol, 487mg Sodium,
2g Carbohydrates, 0g Fiber, 0g Sugars, 0g Added Sugars, 39g Protein