recipe / #primeribrecipe

Beef Boneless Prime Rib with Mustard and Herbes de Provence Crust

Makes 6-8 servings

1 (6-pound) Fantasma's Finest Beef Boneless Ribeye Roast

1/2 cup Grey Poupon Country Dijon mustard

1 tablespoon herbes de Provence

1/2 tablespoon olive oil

1 teaspoon Worcestershire sauce

1 teaspoon minced garlic

1 teaspoon seasoned kosher salt

1/2 teaspoon black pepper

1/4 cup roughly chopped parsley

For jus:

1/2 cup meat drippings, reserved

1/2 cup red wine or broth

Preheat the oven to 500° F.

Place roast on a rack set on a sheet pan or a rack in a roasting pan fat side up. Use a paper towel to blot any excess moisture.

In a small mixing bowl, mix mustard, herbes de Provence, olive oil, Worcestershire sauce, minced kosher salt, black pepper and parsley. Spread the mustard spice blend over the roast.

Place roasting pan in the oven and turn down to 325° F. Roast meat for 1 3/4-2 hours, or until it reaches an internal temperature of 135° F. on a meat thermometer inserted into the center for medium-rare. Remove the roast from the oven, tent with foil and allow to rest for 15-20 minutes before slicing to serve.

Save the pan drippings and pour through a fine mesh strainer into a small saucepan. Whisk drippings with wine or broth and season with salt and pepper to taste.

Grandma Vida’s Prime Rib

Extra Virgin Olive Oil

Garlic Powder

Course Ground Black Pepper

 Course Kosher or Sea Salt

Rosemary (fresh or dry)

-Start by rubbing entire roast (top, bottom, and sides) with olive oil.

-Generously coat entire roast with salt, black pepper, and garlic in that order.

-Place roast in oven safe dish (preferably at least 1 ¼ inch deep) fat side up.

-Sprinkle rosemary on top (fat side) of roast.

-Cover bottom of roasting dish (about ¼ inch) with water and olive oil (equal amounts)

-Preheat oven to 275 degrees Fahrenheit and place roast in oven.

-Cooking times will vary depending on the size of roast you are doing but plan on 3-4 hours at least. Make sure to have a cooking thermometer and cook until the dead center of the roast is at 130-135 degrees. This will make the center medium rare and medium out towards to edges.