Rib Roast with Fresh Thyme Mustard Jus

By ezunich

Ingredients

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

Details

Servings 6

Preparation

Step 1

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

Preheat oven to 375 °. Scrape off marinade from beef; reserve marinade. Roast beef 1 hour. Brush reserved marinade over beef. Roast until themometer inserted into center of beef register 120 °, about 10 minutes longer. Transfer beef to cutting board. Tent with foil to keep wam.

Pour pan juices into 1-cup glass measuring cup. Spoon fat off top of pan juices. Return juices to pan. Place pan atop burner on medium-high heat. Add wine and 1/2 cup water. Boil until juices are reduced to 1/2 cup, scraping up any browned bits. Stir in remaining 1 tsp thyme.
Cut beef into 1/2-inch-thick slices. Sprinkle with salt and pepper. Serve beef with reduced juices.