Rib Roast With English Mustard And Fresh Herb Dressing Recipes

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ENGLISH RIB ROAST



English Rib Roast image

Provided by Ina Garten

Time 2h10m

Yield 6 to 8 servings

Number Of Ingredients 3

1 (7 to 8-pound) standing rib roast (3 ribs)
1 1/2 tablespoons Dijon mustard
Kosher salt and freshly ground black pepper

Steps:

  • Two hours before roasting, remove the meat from the refrigerator and allow it to come to room temperature.
  • Place the oven rack on the second lowest position and preheat the oven to 500 degrees F.
  • Place the roast in a pan large enough to hold it comfortably, bone-side down. Brush the top with the mustard and sprinkle with 1 tablespoon salt and 1 1/2 teaspoons pepper.
  • Roast the meat for 45 minutes. Without removing the meat from the oven, reduce the oven temperature to 325 degrees F and roast for another 30 minutes. Finally, increase the temperature to 450 degrees F and roast for another 15 to 30 minutes, until the internal temperature of the meat is 125 degrees F. (Be sure the thermometer is exactly in the center of the roast.) The total cooking time will be between 1 1/2 and 1 3/4 hours.
  • Remove the roast from the oven and transfer to a cutting board. Cover it tightly with aluminum foil and allow the meat to rest for 20 minutes. Carve and serve.

MUSTARD-GLAZED RIB ROAST



Mustard-Glazed Rib Roast image

Make and share this Mustard-Glazed Rib Roast recipe from Food.com.

Provided by ratherbeswimmin

Categories     Very Low Carbs

Time 1h25m

Yield 6-8 serving(s)

Number Of Ingredients 7

1/2 cup Dijon mustard
1/3 cup minced shallot
2 tablespoons minced garlic
4 teaspoons chopped fresh rosemary
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
1 (6 -7 lb) three-bone rib roast

Steps:

  • Preheat oven to 400°.
  • Make the rub: combine the mustard, shallots, garlic, rosemary, salt, and pepper in a small bowl.
  • Place roast on a rack in a roasting pan.
  • Using a rubber spatula or your hands, spread the rub all over the roast.
  • Place in oven; cook for 20 minutes; then decrease oven temperature to 350°.
  • Roast for another 40 minutes, and check with an instant-read meat thermometer.
  • When internal temperature reaches 115°, the rib roast will be rare.
  • Continue cooking if you like it more well done.
  • Remove from oven; let rest for 5-10 minutes, loosely tented with foil, before removing the rib bone and slicing the meat into servings.

Nutrition Facts : Calories 1676.9, Fat 149.8, SaturatedFat 62.3, Cholesterol 331.1, Sodium 766.2, Carbohydrate 4.4, Fiber 0.9, Sugar 0.6, Protein 73.4

HERB-RUBBED RIB ROAST



Herb-Rubbed Rib Roast image

Love beef? A Dijon and fresh herb rub make this roast extra special.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 2h25m

Yield 8

Number Of Ingredients 12

4-pound beef rib roast
1 clove garlic, cut in half
1/4 cup country-style Dijon mustard
3/4 cup chopped fresh parsley
1 1/2 tablespoons chopped fresh or 1 1/2 teaspoons dried thyme leaves
1 1/2 tablespoons chopped fresh or 1 1/2 teaspoons dried rosemary leaves
2 cloves garlic, finely chopped
1 tablespoon olive or vegetable oil
1 cup reduced-fat or regular sour cream
1 tablespoon plus 1 teaspoon horseradish sauce
1 tablespoon plus 1 teaspoon country-style Dijon mustard
1/4 teaspoon coarsely ground pepper

Steps:

  • Heat oven to 325°F. Place beef, fat side up, on rack in shallow roasting pan. Rub garlic halves over beef. Spread 1/4 cup mustard over top and sides of beef. Mix remaining Rib Roast ingredients except oil; stir in oil. Spread herb mixture over top and sides of beef.
  • Insert meat thermometer so tip is in center of thickest part of beef and does not touch bone. Roast uncovered 1 1/2 to 2 hours for medium doneness (155°F).
  • Meanwhile, mix all Peppery Horseradish sauce ingredients. Cover and refrigerate at least 1 hour to blend flavors.
  • Cover beef loosely with foil tent and let stand about 15 minutes before carving. (Temperature will rise about 5°.) Serve with Peppery Horseradish Sauce.

Nutrition Facts : Calories 535, Carbohydrate 1 g, Cholesterol 125 mg, Fat 3 1/2, Fiber 1 g, Protein 33 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 190 mg

MUSTARD-ROASTED PRIME RIB



Mustard-Roasted Prime Rib image

Make and share this Mustard-Roasted Prime Rib recipe from Food.com.

Provided by Dan Churchill

Categories     Roast Beef

Time 2h30m

Yield 5 serving(s)

Number Of Ingredients 19

one two-rib bone-in prime rib roast, frenched and tied, at room temperature (about 4 1/2 pounds)
3/4 cup Dijon mustard
1/4 cup fresh thyme leave
2 tablespoons cumin seeds
kosher salt and coarsely ground black peppercorns
maldon salt
1 tablespoon extra-virgin olive oil
1 teaspoon extra-virgin olive oil
4 medium shallots, peeled and sliced crosswise, 1/4-inch thick
kosher salt & freshly ground black pepper
1/2 cup red wine
1/2 cup beef stock
2 sprigs fresh thyme
1 tablespoon unsalted butter
1 lb asparagus, trimmed
5 thin slices prosciutto
1 bartlett pear, cored and thinly sliced
1 tablespoon extra-virgin olive oil
kosher salt & freshly ground black pepper

Steps:

  • For the rib roast and red wine sauce:.
  • Roast prime rib: Preheat oven to 450 degrees. Fit a baking sheet with a rack and line with parchment paper. Place prime rib fat side up on rack.
  • In a small bowl, combine mustard, thyme, cumin seeds, and 1 tablespoon salt. Rub mustard mixture on all sides of roast. In another small bowl, combine 1 tablespoon Maldon salt and 2 tablespoons black pepper. Sprinkle roast with salt and pepper mixture and transfer to oven. Roast until edges of meat are beginning to brown, about 15-20 minutes. Reduce heat to 325 degrees and continue roasting, rotating halfway through, until the internal temperature reads 125 degrees for medium-rare, about 1 hour 40 minutes to 2 hours more.
  • Remove from oven and let rest, at least 30 minutes and up to 2 hours before serving.
  • Make sauce: In a medium skillet over medium-high heat, warm olive oil until shimmering. Add shallots, season with salt, and saute?, stirring occasionally, until golden, about 12 minutes. Add red wine to deglaze, scraping the bottom of skillet. Cook until reduced by three-quarters, about 2-3 minutes. Skim fat from any roasting juices and add to skillet, along with beef stock and thyme. Continue to cook, stirring, and reduce by half. Add butter and swirl pan to emulsify. Season to taste with salt and pepper. Remove from heat and rewarm if necessary when ready to serve.
  • For the asparagus bundles:.
  • Increase oven temperature to 425 degrees. Separate asparagus into groupings of 3 stalks each. (You will have about 5 bundles.) Place two slices of pear on top of each set and wrap with one prosciutto slice each. Place bundles on a parchment-lined baking sheet. Drizzle with olive oil, season lightly with salt and pepper, and transfer to oven. Roast until asparagus is deeply golden and prosciutto is crisp, about 25-30 minutes.
  • Serve immediately, with prime rib and red wine sauce.

Nutrition Facts : Calories 423.4, Fat 15, SaturatedFat 3.6, Cholesterol 6.1, Sodium 554.7, Carbohydrate 73.6, Fiber 38, Sugar 5.2, Protein 18.3

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