Roast Prime Rib with Cabernet-Vegetable Jus

By mahto

Ingredients

• 1 4 1/2-pound prime rib roast of beef (2 ribs), trimmed and tied
• 1 tablespoon Dijon mustard
• 1 teaspoon prepared horseradish
• 1 3/4 tablespoons chopped fresh rosemary
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 large onion, quartered
• 1 large whole shallot
• 2 carrots, peeled
• 2 celery stalks, ends trimmed
• 6 ounces portobello mushrooms
• Olive oil
• 1 cup Cabernet Sauvignon
• 1 1/2 cups beef stock
• Kosher salt and freshly ground black pepper
• 1/2 teaspoon cornstarch mixed with 1/2 teaspoon cold water
• GARNISH: minced chives

Details

Servings 4
Adapted from cooking.com

Preparation

Step 1

Preheat oven to 450 degrees F.

Place roast, fat side up, on a roasting rack in a large, flameproof roasting pan. In a small bowl, mix together 1/2 tablespoon Dijon mustard, 1/2 teaspoon prepared horseradish, 3/4 tablespoon chopped fresh rosemary, kosher salt, and pepper with a whisk. Using hands or a pastry brush, coat entire roast with this mixture. Place roast in lower part of the oven and roast for 20 minutes to seal outside coating.

While roast is cooking, place onion, shallot, carrots, celery, and mushrooms in a large ovenproof baking dish and sprinkle with a little olive oil, salt, and pepper. After roast has cooked for 20 minutes, reduce heat to 350 degrees F, and place vegetables on a rack below the roast. Continue roasting both the beef and vegetables for 1 hour.

To make Yorkshire pudding batter, in a food processor or blender, combine flour, eggs, milk, chives, rosemary, and salt and mix well so that mixture is smooth. Place in a small mixing bowl and refrigerate, covered, for at least 45 minutes.

Remove vegetables from the oven, roughly chop, and reserve for sauce. Continue cooking the roast for 10 minutes, until rare to medium-rare. Remove roast from the oven, place on a carving board and cover with foil for 20 to 30 minutes (it will continue to cook and increase in doneness). Set aside the roasting pan; do not soak.

Place roasting pan on the stove over medium heat. Add wine and deglaze the pan, simmering the wine and scraping up brown bits from the roast for 6 to 7 minutes, or until reduced by half. Add the stock and stir in 1/2 tablespoon Dijon mustard, 1/2 teaspoon horseradish, 1 tablespoon rosemary, and reserved roasted vegetables. Reduce by half Add cornstarch mixture and season to taste. Keep warm until ready to serve.

To serve, slice beef into four servings, two of which will include ribs. Top with Cabernet vegetable sauce. Sprinkle with minced chives.