Prime rib with horseradish dijon crust
Prep:
15 mins
Cook:
150 mins
4kg prime rib roast on the bone
6 garlic cloves, crushed
100g fresh horseradish, grated
50g grainy Dijon mustard
25g fresh rosemary, minced
2 tbsp fresh thyme, minced
100ml olive oil
2 ½ tbsp coarse salt
Black pepper, freshly cracked
100ml red wine
16g cornstarch
500ml beef broth
Preheat the oven to 160ºC / 350ºF / Gas Mark 4.
In a medium bowl stir together garlic, horseradish, mustard, herbs, oil, salt and pepper.
Place the prime rib in a large roasting pan with the bone down.
Coat the entire top of the prime rib with the horseradish mixture.
Roast the beef for about 2 hours for medium rare, until the internal temperature reads 125ºF or longer depending on your own preference.
Remove the beef from the oven and transfer to a cutting board to rest for at least 20 minutes.
Pour off half of the fat from the drippings and place the pan back on stove over medium heat.
Add the wine to the pan and bring the mixture to a simmer, whisking constantly.
Reduce the wine mixture by half.
In a small bowl stir the cornstarch with about 125ml of beef stock until lump free.
Whisk the cornstarch mixture into the pan along with the remaining beef broth
Continue whisking until the sauce thickens into a rich gravy, approximately 10 minutes.
Serve gravy with prime rib.
Serves
8
Preparation Time
15 minutes
Cooking Time
150 minutes
Main ingredients
Beef
Recipe Type
Dinner, Entertaining, Family Dinners
Special Info
Nut free
Level of Difficulty
Medium
Related Recipes
Other recipes you may like
Trending and Sponsored
Recently added
