Tonight’s menu (in addition to Oyster Stew, of course)
Mustard-and-Herb-Butter-Rubbed Prime Rib
Recipe By: Lynne Curry (from Fine Cooking)
Serving Size: 8
A butter, Dijon, rosemary, and thyme crust hugs this juicy roast. The genius “reverse-sear” method lets you roast the meat hours ahead of the final sear, so you can pull the rest of the meal together without worrying about when the meat will be done. Plus, you can do the final sear either in the oven or on the stovetop, depending on what’s going on with the rest of the menu. Finish each slice with a pat of the same savory butter that coats the roast.
4 ounces (1/2 cup) unsalted butter, cut into chunks
6 medium cloves garlic
1/4 cup loosely packed fresh rosemary leaves
1/4 cup loosely packed fresh sage leaves
1/4 cup loosely packed fresh thyme leaves
1/4 cup Dijon mustard
1 tablespoon Worcestershire sauce
Kosher salt and freshly ground black pepper
1 5- to 6-lb. boneless beef rib roast, patted dry
2 tablespoons olive oil, if needed for searing
1. Make the butter
2. Melt the butter in an 8-inch skillet over medium heat. Let it foam until it turns light brown and smells nutty, about 5 minutes. Immediately pour the butter into a small heatproof bowl, leaving most of the milk solids in the bottom of the skillet. Refrigerate the butter until solid, about 1 hour.
3. Purée the garlic, rosemary, sage, thyme, mustard, Worcestershire, 1-1/2 tsp. salt, and 1 tsp. pepper with the solidified browned butter in a food processor to make a thick paste. Reserve 1/4 cup of the butter and rub the rest all over the roast. Put the roast fat side up on a rack set in a roasting pan and let sit at room temperature for 1 hour before roasting.
4. Roast the beef
5. Position a rack in the center of the oven and heat the oven to 300°F. Roast the beef until an instant-read thermometer registers 110°F for rare, about 1-1/2 hours, or 115°F for medium rare, about 10 minutes more. Remove the roast from the oven. Let sit, tented loosely with foil, for up to 2 hours (or continue with the recipe).
6. Sear the beef
7. To sear in the oven: Heat the oven to 475°F. Roast until 125°F for rare or 130°F for medium rare, about 10 minutes.
8. Or, to sear on the stove: Heat the oil in a heavy 12-inch skillet until shimmering hot. Sear the beef, turning and pressing down with tongs, until browned all over and cooked to desired temperature, about 4 minutes per side. Transfer to a cutting board. If there was no earlier rest between roasting and searing, let the roast rest for 15 to 20 minutes. Slice and serve with the reserved mustard butter.
2 thoughts on “Happy Holidays”
Yum!! Enjoy Paul!
I happened to have a slightly smaller boneless rib roast, fresh thyme and rosemary (had to substitute dried sage) and all the other ingredients to hand, so we had this for Christmas dinner as well. Geoffrey said “you’re going to save this recipe, right?” 🙂 Definitely, yes. Thank you!