Prime Rib with Mustard Cream Sauce
Ingredients
The Prime Rib
-
1
6 pound
first-cut beef standing rib roast (about 3 bones)
-
2
teaspoons
olive oil
-
to taste
Kosher salt
-
to taste
freshly ground black pepper
The Mustard Cream Sauce
-
1
cup
sour cream
-
1
cup
heavy cream
-
4
large
egg yolks
-
3½
tablespoons
Dijon mustard
-
2
tablespoons
white wine vinegar
-
¼
teaspoon
granulated sugar
-
to taste
salt
-
to taste
freshly ground black pepper
-
2
tablespoons
fresh chives (minced)
Instructions
- Cut the prime rib off the bone and tie it back together after seasoning.
- Rub salt into slits cut into the fat of the roast and refrigerate for 24 to 96 hours.
- Preheat the oven to 200 degrees and sear the roast in a skillet until browned.
- Tie the roast to the bones and roast until the internal temperature reaches 110 degrees.
- Turn off the oven and let the roast continue cooking until it reaches desired doneness.
- Let the roast rest for at least 30 minutes before broiling the top until browned.
- Slice the roast into ¾-inch thick slices and season with salt.
- For the mustard cream sauce, whisk together all sauce ingredients in a saucepan and cook until thickened.
- Serve the sauce warm or at room temperature.
Nutrition Facts (estimated)
Servings
8
Calories
876
Total fat
81g
Total carbohydrates
2g
Total protein
34g
Sodium
214mg
Cholesterol
285mg
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