Dijon-Rosemary Crusted Prime Rib Roast with Pinot Noir Au jus

Dijon-Rosemary Crusted Prime Rib Roast with Pinot Noir Au jus is a main course that serves 14. For $5.06 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. One portion of this dish contains around 32g of protein, 62g of fat, and a total of 704 calories. This recipe is liked by 734 foodies and cooks. It is perfect for valentin day. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. From preparation to the plate, this recipe takes approximately 3 hours. It is brought to you by Simply Scratch. Head to the store and pick up olive oil, garlic, pinot noir, and a few other things to make it today. Overall, this recipe earns a good spoonacular score of 77%. Herb-Crusted Beef Rib Roast with Potatoes, Carrots, and Pinot Noir Jus, Mustard-seed-crusted Prime Rib Roast With Dijon Créme Fraîche A, and Rosemary-Dijon Crusted Standing Rib Roast are very similar to this recipe.

Servings: 14

Preparation duration: 25 minutes

Cooking duration: 120 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Let the roast sit at room temperature for 1 hour and 30 minutes.Preheat your oven to 400 degrees and spray your roasting rack with cooking spray.In a food processor (a mini processor works great here!) pulse the peeled garlic cloves until minced. Add in the chopped thyme, chopped rosemary, mustard and olive oil. Pulse until combined.Trim off any excess fat off of the roast and season the entire thing with the kosher salt and black pepper. Use your hands and rub the Dijon mixture over the entire roast.Place the roast on the prepared roasting rack and set into a large roasting pan and insert an oven-safe digital thermometer into the center of the thickest part of your roast.Bake at 400 degrees for thirty minutes. Reduce the heat to 350 degrees (DO NOT OPEN THE OVEN DOOR) and cook for another 30 minutes.Pour in the 2 cups of beef broth and return the roast to the oven to cook for another 30-40 minutes or until the internal temp registers at 135 degrees.Remove the roast and let it rest on a carving board while you make the Au jus.Place the roasting pan with all of the drippings on two burners and bring to a boil. Pour in the 2/3 cup of Pinot Noir and cook, stirring often for 6 minutes or until it reduces to 3/4 of a cup.With a carving knife, slice the roast along the bones and set those off to the side. Slice the prime rib and serve with a tablespoon or so of the Au jus over top.Serves 12-14 people.

 

Step by step:

1. Let the roast sit at room temperature for 1 hour and 30 minutes.Preheat your oven to 400 degrees and spray your roasting rack with cooking spray.In a food processor (a mini processor works great here!) pulse the peeled garlic cloves until minced.

2. Add in the chopped thyme, chopped rosemary, mustard and olive oil. Pulse until combined.Trim off any excess fat off of the roast and season the entire thing with the kosher salt and black pepper. Use your hands and rub the Dijon mixture over the entire roast.

3. Place the roast on the prepared roasting rack and set into a large roasting pan and insert an oven-safe digital thermometer into the center of the thickest part of your roast.

4. Bake at 400 degrees for thirty minutes. Reduce the heat to 350 degrees (DO NOT OPEN THE OVEN DOOR) and cook for another 30 minutes.

5. Pour in the 2 cups of beef broth and return the roast to the oven to cook for another 30-40 minutes or until the internal temp registers at 135 degrees.

6. Remove the roast and let it rest on a carving board while you make the Au jus.

7. Place the roasting pan with all of the drippings on two burners and bring to a boil.

8. Pour in the 2/3 cup of Pinot Noir and cook, stirring often for 6 minutes or until it reduces to 3/4 of a cup.With a carving knife, slice the roast along the bones and set those off to the side. Slice the prime rib and serve with a tablespoon or so of the Au jus over top.

9. Serves 12-14 people.

Nutrition Information:

covered percent of daily need