Mustard Seed Crusted Prime Rib with Shallot-cabernet Sauce
By Recipe developed for Sur La Table’s Cooking Classes
Mustard Seed Crusted Prime Rib with Shallot-cabernet Sauce
By Recipe developed for Sur La Table’s Cooking Classes
Yield/Serves:
Makes 8 servings
- Prime Rib:
- Coarse kosher salt and freshly ground black pepper
- ½ cup plus 1 teaspoon Dijon mustard, divided
- 4 garlic cloves, minced
- 9½-pound bone-in, standing, prime rib roast, trimmed (about 4 ribs)
- 2 tablespoons yellow mustard seeds
Shallot-Cabernet Sauce:- 2 large shallots, minced
- ¼ cup brandy
- 2 cups low-sodium beef broth
- 1 tablespoon balsamic vinegar
- 1 cup Cabernet red wine
- 3 sprigs fresh thyme
For some, Christmas dinner wouldn’t be complete without beef. Here, a decadent prime rib roast is coated in mustard seeds and served with a flavorful red wine sauce. If your roast does not weigh the same as ours, use this formula to calculate the cooking time: allow 15 minutes per pound plus 15 minutes extra for medium rare. Offer the outside slices to those who prefer their meat well done. The rarest slices will be from the middle of the roast.
To prepare the beef: Preheat oven to 450°F. Sprinkle beef lightly with coarse salt and generously with pepper. Mix ½ cup of the Dijon mustard and garlic in small bowl; rub all over roast.
Place roast, bone side down, in roasting pan. Sprinkle mustard seeds over, pressing to adhere. Roast 20 minutes. Reduce oven temperature to 350°F. Roast until instant-read thermometer inserted into center registers 120°F, about 2½ hours for medium-rare.
Transfer roast to carving board with a well. Tent roast with foil; let rest 30 minutes.
To prepare shallot-cabernet sauce: Drain and reserve any excess fat from pan leaving just a coating in the pan. Place roasting pan over 2 burners on medium heat and add shallots. Cook until soft, adding back any needed fat to keep shallots from sticking.
Add brandy, being careful of the open flame and stir for 30 seconds. Whisk in broth and the remaining 1 teaspoon Dijon mustard, scraping up any bits from the bottom of the pan. Boil until reduced to about 1¼ cups jus, stirring occasionally, about 10 minutes.
Whisk in the balsamic vinegar and wine. Add thyme and increase heat just a bit to bring to a boil. Once boiling, reduce to a simmer until the sauce is thick enough to coat the back of a spoon, about 8 minutes. Remove the thyme sprigs and add any juices that have drained from the roast. Taste and adjust seasoning with salt and pepper. Pour into a warmed gravy boat.
To serve: Slice roast thickly. Serve with shallot-cabernet sauce.
To prepare the beef: Preheat oven to 450°F. Sprinkle beef lightly with coarse salt and generously with pepper. Mix ½ cup of the Dijon mustard and garlic in small bowl; rub all over roast.
Place roast, bone side down, in roasting pan. Sprinkle mustard seeds over, pressing to adhere. Roast 20 minutes. Reduce oven temperature to 350°F. Roast until instant-read thermometer inserted into center registers 120°F, about 2½ hours for medium-rare.
Transfer roast to carving board with a well. Tent roast with foil; let rest 30 minutes.
To prepare shallot-cabernet sauce: Drain and reserve any excess fat from pan leaving just a coating in the pan. Place roasting pan over 2 burners on medium heat and add shallots. Cook until soft, adding back any needed fat to keep shallots from sticking.
Add brandy, being careful of the open flame and stir for 30 seconds. Whisk in broth and the remaining 1 teaspoon Dijon mustard, scraping up any bits from the bottom of the pan. Boil until reduced to about 1¼ cups jus, stirring occasionally, about 10 minutes.
Whisk in the balsamic vinegar and wine. Add thyme and increase heat just a bit to bring to a boil. Once boiling, reduce to a simmer until the sauce is thick enough to coat the back of a spoon, about 8 minutes. Remove the thyme sprigs and add any juices that have drained from the roast. Taste and adjust seasoning with salt and pepper. Pour into a warmed gravy boat.
To serve: Slice roast thickly. Serve with shallot-cabernet sauce.