Saturday, December 25, 2010

Mustard-Crusted Prime Rib

This was the centerpiece of Christmas dinner. A standing rib roast is a significant investment, but Andy's family loves beef and Christmas dinner should be special. We had nine adults for dinner and the butcher recommended a 10-pound cut of meat. This allowed for some leftovers, so next time 8 pounds would probably be enough. A meat thermometer is key to perfectly cut beef. The range for medium is 135° to 140° and then allow a 15-minute rest period. I cooked ours to 140° because my f-i-l prefers his meat a little more done than the rest of us. However this gave us fewer pieces of medium; next time I plan to take it out at 135°. Don't be intimidated if you've never cooked prime rib—the prep is a breeze and the cooking is all hands-off (it took this one about three hours to cook). Blue cheese is a Hughes family favorite, so I made an easy blue cheese sauce to serve with the beef. Enjoy!

Mustard-Crusted Prime Rib
1 (8- to 10-lb.) standing rib roast
Country-style Dijon mustard
Montreal steak seasoning

1. Rub mustard over the whole roast. Sprinkle generously with steak seasoning. Place roast, fat side up, in a roasting pan.
2. Bake at 425° until desired degree of doneness (medium 135°-140°). Remove from oven, and cover with aluminum foil. Allow roast to stand for 15 minutes before carving.

Blue Cheese Sauce:
2 Tbsp. butter
2 garlic cloves, finely minced
4 oz. crumbled blue cheese
1/2 cup cream or half-and-half

1. Melt butter in a small saucepan, and sauté garlic in melted butter for 1 minute. Stir in blue cheese and cream. Cook, stirring occasionally, until cheese is melted and sauce is combined. Season with lemon zest and black pepper, if desired.

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