Prime rib with horseradish dijon crust

Prep: 15 mins
Cook: 150 mins
Prime rib with horseradish dijon crust

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.


Preparation Time
15 minutes

Cooking Time
150 minutes

Main ingredients

Recipe Type
Dinner, Entertaining, Family Dinners

Special Info
Nut free

Level of Difficulty

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