Herb-crusted prime rib of beef
9
- Prep Time5 min
- Total Time5 min
- Makes12 servings
Ingredients
4 kg prime rib of beef
1/4 cup Dijon mustard
1 tbsp vegetable oil
2 tsp dried thyme leaves
2 tsp coarsely ground black pepper
1/2 tsp dried rosemary leaves, crumbled
1/2 tsp salt, preferably coarse
Instructions
Place beef, fat-side up, in a lightly oiled, shallow-sided roasting pan. In a small bowl, stir Dijon with oil, thyme, pepper, rosemary and salt. Using your hands or back of a spoon, spread mixture evenly over fat and sides of meat. Coat ends lightly. Do not coat bottom. Let stand, uncovered, until meat comes to room temperature, about 2 hours. Or, if preparing ahead, loosely cover with a tent of foil so it does not touch coating, then refrigerate up to 2 days. Bring meat to room temperature before roasting.
Preheat oven to 350F (180C). Roast, uncovered, in centre of 350F (180C) oven until a meat thermometer inserted in centre of meat reads 135F (57C) for medium-rare, about 20 minutes per pound (500 g). Remove to a cutting board and cover loosely with a tent of foil. Let stand at least 15 minutes before slicing. Great with oven-roasted fries.
Nutrition (per serving)
Calories 332, Protein 41.7g, Carbohydrates 0.6g, Fat 17g, Fibre 0.1g, Sodium 266mg.
A beautiful roast is a great no-fuss solution to feeding a hungry crowd of adults and children. Thick slices of beef with honeyed carrots and oven fries make an elegant sit-down dinner for the adults, while the kids will enjoy thinly sliced beef served in small rolls.
