Mustard Crusted Prime Rib Recipe

Prep & Cook
3 Hours 15 Minutes
Serves
8
Difficulty
Hard
Mustard Crusted Prime Rib Recipe

Ingredients

a. Beef:

1 x (3-rib) standing rib roast of beef (2.75kg to to 3.5kg), room temperature

2 tsp olive oil

1/3 cup Dijon mustard

Salt and pepper

b. Mushroom Jus:

1 tbs unsalted butter

1 tbs olive oil

4 sprigs thyme

450g assorted fresh mushrooms, thickly sliced (such as brown and cup mushrooms)

1/4 cup dry white wine

1 tsp Worcestershire sauce

2 cups reduced-salt beef stock

Description

WITH MUSHROOM JUS

Mushroom jus can be made up to 1 day ahead, covered and refrigerated. Rewarm over medium heat to serve. Beef can be slow-cooked to 50°C and held in a warm place for up to 1 hour before searing in a hot oven.



Method

Step 1

Preheat oven to 105°C (85°C fan-forced). Place beef on a large heavy rimmed baking tray. Coat beef with oil and season generously with salt and pepper. Roast beef for 3 hours, or until an instant-read thermometer inserted into the center of the meat (do not touch the bone) registers 48°C for rare doneness. Remove from the oven and brush mustard all over the beef.

Step 2

Increase oven temperature to 260°C (240°C fanforced). Roast beef for 15 minutes, or until beef is heavily browned. Transfer beef to a carving board to rest for 15 minutes.

Step 3

Meanwhile, to prepare mushroom jus heat a large frying pan over medium-high heat. Add butter and oil and stir until butter has melted. Add thyme and garlic and cook for 20 seconds, or until fragrant. Add mushrooms and cook, stirring often, for 5 minutes, or until browned and tender. Add wine and Worcestershire sauce and simmer for 2 minutes, or until wine has reduced completely. Add stock and simmer for 5 minutes, or until liquid has reduced slightly.

Step 4

Using your Cordless Carve electric carving knife, the shorter carving blade, slice ribs from meat and slice meat into 1.25-cm-thick slices. Serve with mushroom jus.

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