Prime rib seasoned with pepper and herbs, served with a rich mustard cream sauce for a very special meal!
| Level: | Intermediate |
| Total: | 3 hr 15 min |
| Prep: | 1 hr 15 min |
| Cook: | 2 hr |
| Yield: | 8-10 Servings |
Ingredients
- 1/2 teaspoon Spice Islands® Ground Coriander
- 1 teaspoon coarse salt
- 2 tablespoons all-purpose flour
- 1 tablespoon Dijon mustard
- 3 tablespoons butter, softened
- 3 tablespoons heavy cream
- 1 tablespoon Dijon mustard
- 1 cup beef broth
- 1/4 cup pan dripping (from roast)
- 1 tablespoon minced shallots
- 1 teaspoon Spice Islands® Rosemary
- 1/2 teaspoon Spice Islands® Ground Coriander
- 1/4 teaspoon salt
- 1 tablespoon Grand Marnier liquor
- 3 to 4 pound beef rib roast, boneless
- 1 tablespoon Spice Islands® Whole Allspice
- 2 tablespoons Spice Islands® Cracked Black Pepper
- 1 teaspoon Spice Islands® Oregano
- 1 teaspoon Spice Islands® Thyme
Instructions
- Let roast stand at room temperature for 1 hour. Preheat oven to 500°F. Pat beef dry and season with salt and pepper to taste. Roast beef for 30 minutes. Reduce heat 300°F. Crush allspice and combine with black pepper, rosemary, oregano, thyme, coriander, salt, flour, mustard and butter to form a paste; spread on roast. Roast beef for 1 to 1-1/2 hours, or until meat reaches 135°F for medium rare. Rest 20 to 30 minutes before carving. Sauce: Combine cream, mustard, beef broth, pan drippings, shallots, rosemary, coriander and salt in a saucepan. Bring to a boil, and simmer 2 minutes. Add Grand Marnier and continue cooking an additional 5 minutes to reduce liquid. Serve over beef. Recipe Note: lightly crush rosemary leaves, if desired.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 578 |
| Total Fat | 50 g |
| Saturated Fat | 22 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 27 g |
| Cholesterol | 128 mg |
| Sodium | 417 mg |