Mustard-Herb Rubbed Prime Rib Roast with Wine Jus
Prep: 15 minutes
Cook/Roast: 2 hours 10 minutes • Serves: 10
1tablespoon chopped fresh rosemary
1tablespoon chopped fresh thyme
1tablespoon Colavita® Olive Oil
1tablespoon whole grain mustard
1teaspoon kosher salt
1teaspoon fresh ground black pepper
1(4-1/2- to 5-1/2-pound) boneless beef ribeye roast
1teaspoon chopped fresh rosemary
1can (14 ounces) Gia Russa® Culinary Beef Stock
1-1/2cups dry red wine such as Cabernet Sauvignon or Merlot
1/2teaspoon kosher salt
1/4teaspoon fresh ground black pepper
1. Prepare Rib Roast: In small bowl, mix garlic, rosemary, thyme, oil, mustard, salt and pepper; evenly rub over roast. Cover and refrigerate at least 2 hours or overnight. Place roast fat side up in shallow roasting pan; let stand 30 minutes.
2. Preheat oven to 325°. Roast beef 2 to 2-1/2 hours or until internal temperature reaches 135°. Transfer roast to cutting board; loosely tent with aluminum foil and let stand 15 minutes (internal temperature will rise to 145° upon standing for medium-rare).
3. Prepare Wine Jus: Drain excess fat from roasting pan; place pan with drippings over medium heat. Add garlic and rosemary; cook 1 minute. Reserve 1 tablespoon stock; add wine and remaining stock to pan. Increase heat to medium-high and heat to a simmer; simmer 5 minutes, stirring to scrape browned bits from bottom of pan.
4. In small bowl, whisk cornstarch and reserved broth; whisk into pan. Heat to a simmer; simmer 1 minute. Stir in salt and pepper. Slice roast and serve with jus.
Approximate nutritional values per serving: 346 Calories, 17g Fat (6g Saturated), 108mg Cholesterol, 504mg Sodium, 2g Carbohydrates, 0g Fiber, 38g Protein