Prime Rib Beef

Prime Rib Beef

Cook up Knorr's delicious Prime Rib Beef Recipe made with a few simple ingredients. A recipe that's quick and easy to make but flavorful to eat!
  • 2 H 30 mins

    Cooking Time

  • Difficulty

  • 15 mins

    Prep Time

  • 8 People


  • 6 lbs. standing rib roast
  • 1/2 cup Maille® Dijon Originale Traditional 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. margarine
  • 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

  1. Preheat oven to 325°. Bring beef to room temperature before roasting, about 1 hour.

  2. 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.

  3. Arrange beef, mustard-side up, in large roasting pan. Roast, uncovered in center oven until desired doneness*, about 2-1/2 hours.

  4. Meanwhile, heat margarine and oil in large skillet over medium-high heat and cook mushrooms and remaining herbs until tender, about 3 minutes.

  5. Remove roast to carving board, loosely covered with aluminim foil and let stand 15 minutes.

  6. 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.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (g) 1030.0
Calcium (g) 6.0 %
Carbohydrates (g) 11.0 g
Cholesterol (g) 230.0 mg
Fat (g) 78.0 g
Fiber (g) 2.0 g
Iron (g) 45.0 %
Protein (g) 61.0 g
Saturated Fat (g) 31.0 g
Sodium (g) 1170.0 mg
Sugars (g) 2.0 g
Trans Fat (g) 0.0 g

Hints & Tips

*For rare doneness, meat thermoter should read 140° and 155° for medium doneness. 

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