RIB ROAST WITH FRESH THYME-MUSTARD JUS

By Grandmax4

Ingredients

• 1/2 cup honey-dijon mustard
• 3 teaspoons chopped fresh thyme, divided
• 1 3 1/2 to 4 pound boneless prime rib beef roast, excess fat trimmed
• 1/2 cup water
• 1/4 cup dry white wine

Details

Servings 6

Preparation

Step 1

1. Mix mustard and 2 teaspoon thyme in small bowl. Place beef in heavy large roasting pan. Coat beef with mustart mixture. Cover and let stand 1-1/2 hours at room temperature or refrigerate overnight.

2. Preheat over to 375 F. Scrape marinade off beef; reserve marinade. Roast beef 1 hour. Brush reserved marinade over beef. Roast until thermometer inserted into centre of meat registers 120 F for rare, about 10 minutes longer. Transer feef to cutting board. Tent loosely with aluminum foil to keep warm and let stand 15 minutes.

3. Pour pan juices into 1 cup glass measuring cup. Spoon off fat from top of pan juices. return juices tosame roasting pan. Place pan atop 2 burners on medium high heat. Add 1/2 cup water and wine. Boil until juices are redued to 1/2 cup, scraping up any browned bits. Stir in remaining 1 teaspoon thyme. Season pan juices to taste with salt and pepper.

4. Cut beef crosswise into 1/2 inch thick slices. Arrange on platter. Sprinkle with salt and pepper. Serve beef with reduced pan juices.