Mustard Seed Crusted Prime Rib Roast

mare_mustard_seed_crusted_prime_rib_roast_with_dijon_creme_fraiche_and_roasted_balsamic_onions_h

Ingredients

SERVINGS: 8

  • 1/2 cup crème fraîche
  • 1/2 cup heavy whipping cream
  • 1/4 cup prepared white horseradish
  • 1 cup plus 1 teaspoon Dijon mustard, divided
  • 4 medium onions, cut into 3/4-inch wedges with some core attached
  • 5 very large shallots (about 1 pound), quartered through root end
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons coarse kosher salt plus additional (for sprinkling)
  • 4 garlic cloves, minced
  • 1 9 1/2-pound bone-in standing prime rib roast, trimmed
  • 2 tablespoons yellow mustard seeds
  • 1/4 cup brandy
  • 2 cups low-salt beef broth
  • Chopped fresh Italian parsley

Preparation

TOTAL: 4 HRS
  • Using electric mixer, beat crème fraîche and cream in medium bowl to firm peaks. Fold in horseradish and 1/3 cup mustard. Season to taste with salt and pepper. Cover and chill. DO AHEAD Can be made 8 hours ahead. Keep chilled. Rewhisk before serving.
  • Preheat oven to 450°F. Toss onions, shallots, vinegar, oil, and 1 1/2 teaspoons coarse salt in large bowl. Sprinkle roast lightly with coarse salt and generously with pepper. Stir 2/3 cup mustard and garlic in small bowl; rub over roast. Place roast, bone side down, in roasting pan. Sprinkle mustard seeds over, pressing to adhere. Roast 20 minutes. Reduce oven temperature to 350°F.
  • Arrange onion mixture around roast. Return to oven; roast until instant-read thermometer inserted into center registers 120°F, stirring onion mixture occasionally, about 2 1/4 hours for medium-rare.
  • Transfer roast to work surface. Tent with foil; let rest 30 minutes. If necessary, increase oven temperature to 450°F and return onion mixture to roasting pan and roast until deep brown and very tender, about 10 minutes. Using slotted spoon, transfer onion mixture to medium bowl.
  • Place roasting pan over 2 burners on medium-high heat. Add brandy; stir 30 seconds. Whisk in broth and remaining 1 teaspoon mustard; boil until reduced to 1 1/4 cups jus, stirring occasionally, about 10 minutes. Season jus with salt and pepper.
  • Slice roast; arrange on platter. Spoon onions around roast. Sprinkle parsley over. Pass Dijon crème fraîche and jus alongside.

Knife Skills

  • 1. Cut between the bones. This method yields generous portions and makes for a dramatic-looking presentation.
  • 2. Cut the rack off the meat, working as close to the bone as possible. You’ll have a boneless roast that can be cut into thin or thick slices.

Recipe source: Click here

spice rack
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