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Thursday, 10 November 2011

Mustard crusted prime rib roast

When you cook a lot you tend to accumulate condiments.  For example, right now we have 6 kinds of mustard in our fridge.  This might not be normal and may signal the early stages of hoarding disorder but it can have delicious consequences!

1 prime rib roast (king of beef roasts!)
~3-5 tbsp mustard/mustards (get a bit of honey mustard in there for sweetness and some grainy ones for texture)
1 tbsp grape seed or olive oil
2 tbsp finely chopped herbs (mix of thyme, rosemary, sage, lavender)
1 tsp salt
1 tsp cracked black pepper
½ tsp garlic salt
1/4 cup gingerale
1/3 cup red wine

Pre-heat the oven to 450F.  Add the mustard, herbs and spices to a mixing bowl and stir vigorously while adding oil in a slow stream until it becomes silky (like a mustard mayonnaise).  Coat the beef all over in the mustard paste and let sit while you prep and start the veggies and the meat comes to room temperature (15-20 minutes).

If you're making roast veggies along with it, this is the time to quickly prep them and get them going.  I STRONGLY recommend pairing this with roast potatoes such as those outlined in an earlier post

If roasting meat and veggies in the same pan, lay the veggies down and prop the roast up on top of some of them.  Cook for 20 minutes at 450F, then turn down to 350F and continue until meat thermometer placed at the centre reads ~130-140F (usually about an hour and a half for a 5 person roast).  The rule of thumb is 15 min per pound after that initial 20 minute searing but I find it varies greatly by oven, pan size and the density/fat content of the meat, so watch the thermometer carefully.

Once the meat is done remove it to a platter and cover with foil to rest and remove the veggies to serving platters.

Pour the pan juices into a fat separator or if you don`t have one, use paper towels to mop up the oil.  Then strain them back into the pan along with the wine and gingerale.  Put the roasting pan on the stove and bring the juices to a boil.  Dissolve a tablespoon of flour in a half cup of cold water and then add it into the pan to thicken the sauce.

Carve, serve and enjoy!


  1. Only 6 kinds of mustard? That shows admirable restraint. How many other salsas, hot sauces, curry pastes, tapenades, marinades, chutneys etc threaten to tumble floorwards every time you open your fridge? Be honest.... I have yet to come up with a solution to the proliferation of small jars that plagues every fridge I use........... I am actively seeking suggestions........

  2. This is our solution to the proliferation of small jars (it beats eating mustard straight from the jar with a spoon). Now if you'll excuse me, I have some jams to eat...

    Thanks for your comment!