Rubbed Prime Rib With Chili And Mustard Recipes

THE BEST PRIME RIB RUB

Steps:

• Combine all the ingredients in a bowl and apply before cooking using your preferred prime rib cooking method.

ROSEMARY DIJON PRIME RIB

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Slice small cuts along the outside edges of the roast; fill cuts with garlic slices. Generously salt the entire roast. Spread a thin layer of Dijon mustard over the entire roast; generously sprinkle mustard layer with rosemary leaves. Place roast, bone side-down, in a baking dish.
• Bake in the preheated oven for 30 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Place a meat thermometer in the thickest part of the meat not touching the bone. Cook to your desired degree of doneness, or an internal temperature of at least 145 degrees F (65 degrees C) for medium, about 1 1/2 hours. Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

BONELESS GARLIC AND ROSEMARY RUBBED PRIME RIB WITH RED WINE MUSHROOM SAUCE

Steps:

• Adjust oven rack to center position and heat oven to 250 degrees F.
• Heat a large (12-inch) skillet over medium-high heat. Rub roast on all sides with oil, salt and pepper. Turn on exhaust fan, add roast to hot skillet and brown on all sides, about 10 minutes total. Transfer roast to a plate. When cool enough to handle, rub garlic and rosemary all over.
• Meanwhile, pour off all but 2 Tbs. of the beef drippings. Add mushrooms to hot skillet and saute until well browned, about 8 minutes. Mix broth, wine and mustard; add to mushrooms and simmer to blend flavors and reduce slightly, about 3 minutes. Pour mushroom sauce into a bowl; set aside.
• Set a wire rack over the skillet and set roast on rack. Slow-roast in oven until roast reaches an internal temperature of 135 degrees F for medium-rare and 140 degrees F for medium, 2 1/2 to 3 hours.
• Transfer roast to a cutting board; remove rack from skillet. Pour off excess fat, if any. Set skillet over medium-high heat; return mushroom sauce to pan heat to a simmer. Add cornstarch and continue to simmer until sauce thickens slightly, about a minute. Carve meat and serve with the sauce.

MUSTARD-ROASTED PRIME RIB

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.