Prime Rib with Dijon & Whipped Horseradish Cream

Need an impressive dinner? Try this over-the-top Prime Rib with Dijon & Whipped Horseradish Cream recipe. You and your guests will be so very happy you did!

Show stopping prime rib with Dijon and whipped horseradish cream.
Photo by Venzie S.
Adapted from curtisstone.com
Show stopping prime rib with Dijon and whipped horseradish cream.
Show stopping prime rib with Dijon and whipped horseradish cream.

PREP TIME

40

minutes

TOTAL TIME

140

minutes

SERVINGS

10

servings

PREP TIME

40

minutes

TOTAL TIME

140

minutes

SERVINGS

10

servings

Adapted from curtisstone.com

Ingredients

  • 1 1

    (6- to 8-pound) 3 rib, standing rib roast of beef; rib bones Frenched, do not remove the bones from the roast

  • Kosher salt and freshly ground black pepper

  • 2 tablespoons 2

    tablespoons olive oil

  • 3 large 3

    large carrots, peeled, roughly cut

  • 3 large 3

    large celery stalks, roughly cut

  • 4 large 4

    large shallots, quartered lengthwise

  • 1/2 bunch 1/2

    bunch fresh thyme

  • 1/3 cup 1/3

    cup Dijon mustard

  • 1 cup 1

    cup beef broth

  • WHIPPED HORSERADISH CREAM:

  • 3/4 cup 3/4

    cup heavy cream

  • 1/4 cup 1/4

    cup fresh horseradish, peeled, finely grated

  • 2 tablespoons 2

    tablespoons coarse grain mustard

  • Salt and pepper, to taste

Directions

Make-Ahead: The whipped horseradish cream can be made 3 hours ahead, covered and refrigerated. To Roast the Beef: Preheat oven to 500°F. Season beef generously with salt and pepper. Place in a large roasting pan and roast just until the beef is brown on all sides, about 15 minutes. Remove pan from the oven. Add the carrots, celery, shallots, and thyme to the same roasting pan, arranging them in the center of the pan. Set beef on top. Brush mustard evenly all over the beef. Reduce the oven temperature to 350°F. Return roasting pan to the oven and roast beef and vegetables about 1 hour and 15 minutes, or until an instant-read meat thermometer inserted into the center of the beef registers the desired doneness, about 110°F for rare or 115°F for medium-rare. Remember that the beef will continue to cook and the internal temperature will continue to rise to the proper temperature as it rests, so don’t overcook it. Transfer beef to a carving board and allow it to rest, loosely covered in foil, 25 minutes. Meanwhile, to prepare the Jus: Add beef broth to the vegetables in the hot pan and stir to scrape up any brown bits on the bottom of the pan. Strain the jus through a fine-meshed strainer and into a saucepan. Discard the solids. Spoon off any excess oil that rises to top of the jus. Warm the jus over low heat before serving. To Make Whipped Horseradish Cream: In a medium bowl, whisk cream until thick but not stiff. Fold horseradish and mustard into the cream. Season to taste with salt and pepper. To Serve: Cut the Beef into slices and transfer to plates. Spoon some of the warm jus over the Beef and serve the horseradish sauce alongside.

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