Make ’em happy with a hearty entree this holiday season
Centerpieces, table-scaping, and pretty place settings are nice, but we all know the real star of the table is your entree. We have a recipe for a dish that will absolutely steal the show. The full flavor punch of this Prime Rib Roast will bring down the house. We’re sure you’ll have the happiest of holidays.
Chef Jodi says, “I have also used this recipe on a beef tenderloin! The flavor of the rub works with just about any meat…” Versatility at its finest.
Prime Rib Roast with Mustard Seed Herb Rub
5 pound rib roast (or beef tenderloin)
2/3 cups Dijon mustard
3 tablespoons olive oil
2 teaspoons fresh minced garlic
1 Tablespoon fresh chopped rosemary (if in a pinch, you can used dried herbs)
1 Tablespoon fresh chopped thyme
1 teaspoon smoked sea salt or coarse sea salt
½ teaspoon pepper
2 Tablespoons mustard seeds
2 cups beef broth
2 Tablespoons brandy
Preheat oven 425 degrees
Place tenderloin in a glass baking dish with ½ cup beef broth
In a medium size mixing bowl add Dijon, olive oil, minced garlic, fresh or dried herbs, sea salt and pepper. Stir until well blended. Rub mixture all over roast and sprinkle with mustard seeds.
Place in oven and roast for 20 minutes. Reduce oven temperature to 350 degrees, add ½ cup of beef broth and baste over roast. Roast for another 10 – 15 minutes.
Transfer meat to cutting board and tent with foil. Strain remaining liquid through a colander and pour into a saucepan. Add remaining cup of beef broth and simmer. At this point you may want to add a bit more Dijon and herbs for flavor and add the brandy. Simmer until slightly reduced. (If you like a thicker sauce you can 1 – 2 Tablespoons of flour to thicken)
Slice meat and ladle with sauce and serve!