Prime Rib Beef

Prime Rib Beef

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Nutritional Information

Nutritional Information

Serving Size 1 serving
Amount Per Serving
Calories 1030
Calories from Fat 700
Total Fat 78 g
Saturated Fat 31 g
Trans Fat 0 g
Cholesterol 230 mg
Sodium 1170 mg
Total Carbs 11 g
Dietary Fiber 2 g
Sugars 2 g
Protein 61 g
Vitamin A 2 %
Vitamin C 2 %
Calcium 6 %
Iron 45 %
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  • Recipe Serves8
  • Preparation Time15 min
  • Cooking Time2 hr 30 min

Ingredients

  • 6 lbs. standing rib roast
  • 1/2 cup Dijon mustard
  • 2 Knorr® Beef flavored Bouillon Cube(s)
  • 3 cloves garlic, finely chopped
  • 6 sprigs fresh thyme leaves, divided
  • 3 sprigs fresh rosemary leaves, divided
  • 1 Tbsp. Country Crock® Spread
  • 1 Tbsp. olive oil
  • 3/4 lb. mixed wild mushrooms, trimmed and thickly sliced
  • 1 large shallot, finely chopped
  • 3 Tbsp. all-purpose flour
  • 1 cup water
  • 1 cup red wine
  • 1 Tbsp. balsamic vinegar

Directions

  • Preheat oven to 325°. Bring beef to room temperature before roasting, about 1 hour.
  • Combine mustard with 1 Knorr® Beef flavored Bouillon Cube, garlic and chopped leaves from 5 sprigs of thyme and 2 1/2 sprigs rosemary in small bowl. Season, if desired, with black pepper, then evenly spread beef with mustard mixture on top and sides.
  • Arrange beef, mustard-side up, in large roasting pan. Roast, uncovered in center oven until desired doneness*, about 2-1/2 hours.
  • Meanwhile, heat Country Crock® Spread and oil in large skillet over medium-high heat and cook mushrooms and remaining herbs until tender, about 3 minutes.
  • Remove roast to carving board, loosely covered with aluminim foil and let stand 15 minutes.
  • Reserve 3 tablespoons drippings from pan, discarding the rest. Heat reserved drippings in roasting pan and cook shallots, stirring occasionally, until tender, about 3 minutes. Stir in flour with wire whisk until smooth. Stir in water, remaining Bouillon Cube, wine and vinegar until no lumps remain. Stir in mushrooms and herbs. Bring to a boil, stirring constantly, until thicken, about 3 minutes. Discard herb sprigs. Serve over sliced beef.
  • *For rare doneness, meat thermoter should read 140° and 155° for medium doneness.
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