Dijon & Peppercorn Prime Rib

This recipe for Prime Rib will be a delicious dinner for any special occasion, although in our family, my Mother-in Law makes this recipe every year on Christmas Day. The spicy crust and the melt in your mouth texture of the rib roast is just an amazing combination.

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With all of the gift giving hub bub, and festive celebration, this roast will be a simple addition to your Holiday. The roast itself can be prepped the night before, and popped in the oven the day of your gathering. A three rib, Prime Rib like the one prepared in this recipe will feed six people and take about two and a half hours to cook. This leaves plenty of time to prepare fresh side dishes and maybe even relax on Christmas Day!

Just remember that it is super important to place an order with The Butcher for the exact size rib roast that you will need for your gathering. Take into consideration how many adults and children you will serve and allow for two people per rib. The maximum you will be able to feed from one very large rib roast is about twenty people.

Prime Rib goes by several different names which can also be confusing! It can be called rib roast, eye of rib roast, or standing rib roast. The Most important thing to realize is that all meats are not Prime. Prime is the top grade of beef that is carried at certain butcher shops and is the only rib of beef that my Butcher carries. So, if you want the most melt in your mouth flavor, be sure that you ask for a “Prime” rib of beef.

 

Click through the gallery for step by step instructions, the full ingredient list and recipe are posted below the gallery:

Printable Instructions can be found here Peppercorn Crusted Prime Rib

Ask The Butcher for
Prime Rib Roast (the one cooked in this recipe is a three rib Prime Rib and will feed about six people. It weighted eight pounds) I asked The Butcher to cut the meat off the bone and tie it back on. This enabled me to cook the roast with flavor from the bone, yet easily remove the strings and slice.

You will also need:

A large roasting pan ( I used a disposable for easy cleanup)

A meat thermometer

One head of Garlic; peeled and sliced into slivers
One cup of Dijon Mustard; plus 1/4 cup to make gravy
1/4 cup of Soy Sauce; plus two tablespoons to make gravy
One cup of Beef Stock; used to make gravy
Lots of freshly ground Cracked Pepper

The first few steps can be prepared the evening before you plan to cook the roast. This makes it super simple to pop in the oven. You can however, prepare and cook all in one day with the same results.

Allow the roast to come to room temperature before you put in the oven. This should take about 45 minutes to an hour.

Pre heat the oven to 350 degrees fahrenheit.

Place the roast in a large roasting pan.
Start by using a small paring knife to make little cuts in the outside of the rib roast. Insert slivers of garlic every inch or so in the entire surface of the roast.

Combine one cup of Dijon mustard and 1/4 cup of soy sauce with a whisk. Spread the mixture over the surface of the roast. Top with lots of freshly ground cracked pepper.

(If you are prepping the roast ahead, at this point you can cover the pan with foil and set in the refrigerator over night.)

Roast the rib roast in a preheated 350 degree oven for about 2 1/2 hours or until the internal temperature reaches 130 degrees for medium rare. Plan for approximately 17 minutes per pound.

Rotate the pan every hour and start to check the temperature 1/2 hour before you think it should be done. You can add a little bit of beef stock in the bottom of the pan when you rotate.

Every oven is different, and you can alway cook longer….but you cannot “uncook” overdone meat! The middle will be pink, and the ends will be a little more well done. This seems to satisfy every one at the table!

When you have roasted the rib to your liking, remove the pan to the counter and cover lightly with foil. Let stand for 15 minutes before slicing. I prefer to use an electric knife which produces simple even slices.

While the roast is resting, you can be busy making a Dijon peppercorn gravy! Simply combine 1/4 cup of Dijon mustard, 2 tablespoons of soy sauce, one cup of beef stock and one tablespoon of cracked peppercorns. Whisk in a small saucepan over medium high heat until it comes to a boil. Serve alongside your delicious Prime Rib.

 

Below is a simple way to sauté string beans with Olive Oil and fresh Garlic. They make a delicious compliment to the Prime Rib.

 

  One thought on “Dijon & Peppercorn Prime Rib

  1. December 21, 2015 at 12:57 pm

    Reblogged this on chowfancy and commented:

    Wishing you a very Merry Christmas!

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