Dijon Crusted Rib Roast Recipes

ROSEMARY DIJON PRIME RIB

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Slice small cuts along the outside edges of the roast; fill cuts with garlic slices. Generously salt the entire roast. Spread a thin layer of Dijon mustard over the entire roast; generously sprinkle mustard layer with rosemary leaves. Place roast, bone side-down, in a baking dish.
• Bake in the preheated oven for 30 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Place a meat thermometer in the thickest part of the meat not touching the bone. Cook to your desired degree of doneness, or an internal temperature of at least 145 degrees F (65 degrees C) for medium, about 1 1/2 hours. Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

MUSTARD-CRUSTED BONELESS PRIME RIB ROAST WITH CREAM SAUCE

Steps:

• Season roast all over with 2 Tbsp. steak seasoning. Transfer to a wire rack set inside a rimmed baking sheet and let sit at room temperature 1 hour.
• Preheat oven to 225°F. Roast beef until an instant-read thermometer inserted into the center registers 120°F, 3 1/2-4 hours (start checking every 5-10 minutes after 3 1/2 hours). Tent with foil and let sit at least 30 minutes and up to 1 hour. Increase oven temperature to 500°F.
• Meanwhile, whisk sour cream, horseradish, pepper, salt, and 1/4 cup mustard in a small bowl; set aside.
• Remove string from roast; discard. Stir butter and remaining 1/4 cup mustard in another small bowl. Using a pastry brush, thickly coat roast with mustard-butter sauce. Coat with remaining 2 Tbsp. steak seasoning. Roast beef until a brown crust forms, 5-10 minutes. Transfer to a cutting board and carve. Serve with sour cream sauce alongside.
• Do Ahead
• Sour cream sauce can be made 1 day ahead. Transfer to an airtight container and chill.

DIJON-CRUSTED RIB ROAST

Steps:

• Heat oven to 350°F.
• Place meat on rack in roasting pan. Bake 45 min.
• Meanwhile, cook and stir mushrooms, shallots and garlic in butter in large skillet on medium-high heat 3 min. or until tender. Remove from heat. Stir in mustard; set aside. Combine bread crumbs, cracked peppercorns and basil.
• Spread mustard mixture onto meat; sprinkle with bread crumb mixture. Bake 15 min. or until medium-rare (145ºF), or desired doneness, tenting meat with foil near the end of the baking time if necessary to prevent over-browning of the crust. Remove from oven. Let stand 15 min. before slicing to serve.

RIB ROAST WITH MUSHROOM CRUST

Steps:

• Try Chuck's mouthwatering mushroom-crusted rib roast, a perfect Sunday family dinner.
• Preheat the oven to 500 degrees F.
• For the rib roast: Sprinkle the roast with salt and pepper. Coat with the Dijon mustard. Set aside about 1 tablespoon of the ground mushroom powder for the sauce. Press the remaining powder on the meat to make a crust.
• In a heavy oven-proof pan, lay the roast, bone-side down, on a bed of rosemary, thyme, shallots and garlic. Drizzle with the olive oil. Add the veal stock to the pan. Put the pan in the oven and cook the beef for 15 minutes.
• Reduce the heat to 325 degrees F and cook for a total of 2 hours for medium-rare, or approximately 20 minutes per pound. Check the internal temperature of the roast in several places with an instant-read thermometer; it should register 125 degrees F for medium-rare. Remove the beef and place on a carving board. Cover with aluminum foil and let rest for 20 minutes. The internal temperature of the meat will continue to rise by about 10 degrees. Remove the vegetables and keep warm.
• For the sauce: Heat the oil on medium heat and saute the shallots for about 2 minutes. Add the mushrooms and cook until slightly brown, about 5 minutes. Strain the juices from the rib roast pan into the shallot-mushroom mixture, and then add the veal stock and let thicken for another 5 minutes. Whisk the butter into the sauce. Add the reserved 1 tablespoon mushroom powder. Season with salt and pepper.

DIJON ROSEMARY CRUSTED PRIME RIB ROAST WITH PINOT NOIR AU JUS

Steps:

• Let the roast sit at room temperature for 1 hour to 1 hour and 30 minutes.
• Preheat your oven to 400° and spray your roasting rack with cooking spray.
• In a mini food processor pulse the peeled garlic cloves until minced. Add in the chopped thyme, chopped rosemary, mustard and olive oil. Pulse until combined.
• Trim off any excess fat off of the roast and season the entire thing with the kosher salt and black pepper. Use your hands and rub the Dijon mixture over the entire roast.
• Place the roast on the prepared roasting rack and set into a large roasting pan and insert an oven-safe digital thermometer into the center of the thickest part of your roast. (*see notes)
• Bake at 400° for thirty minutes. Without opening the door, reduce the heat to 350° and cook for another 30 minutes.
• Remove the roast and pour 2 cups of beef broth into the roasting pan. Return the roast to the oven to cook until the internal temp registers at 135°. (**see notes)
• Remove the roast and place on a carving board and cover it loosely with foil. Allow the roast to rest 15 to 20 minutes. Meanwhile make the Au jus.
• Pour the drippings into a sauce pan (or make it in the roasting pan over two burners) and bring to a boil. Pour in the 2/3 cup of Pinot Noir and cook, whisking often for 6 minutes or until it reduces to roughly 3/4 of a cup.
• Remove the string from around the roast and discard. Remove the bones and set aside.
• Slice the prime rib 1/2-inch thick and serve with a few spoonfuls of the pinot noir au jus over top.

SALT-ENCRUSTED RIB ROAST

Steps:

• Preheat oven to 450°. Place rib roast in a roasting pan, fat side up; spread all sides with mustard. In a bowl, mix salt and water to make a dry paste (mixture should be just moist enough to pack); press onto top and sides of roast., Roast 15 minutes. Reduce oven setting to 325°. Roast 2-1/4 to 2-3/4 hours longer or until a thermometer inserted in beef reaches 135° for medium-rare; 140° for medium; 145° for medium-well. (Temperature of roast will continue to rise about 10° upon standing.) Let stand 20 minutes before serving., Remove and discard salt crust. Carve roast into slices.

DIJON-WINE MARINATED RIB ROAST

Steps:

• Place roast in a large heavy-duty, zip-top plastic bag. Combine wine and remaining ingredients; pour over roast. Seal bag; marinate in refrigerator 8 hours, turning bag occasionally.
• Remove roast from marinade, discarding marinade. Place roast on a rack in a shallow roasting pan. Insert meat thermometer, making sure it does not touch fat.
• Bake at 350° for 1 hour and 15 minutes or until meat thermometer registers 145° (medium-rare) or 160° (medium). Let stand 10 minutes before slicing.
• Note: Rib-eye roasts are also packaged as rib roasts.
• Christmas with Southern Living 1995, Oxmoor House.

LAMB - RIB ROAST DIJON

Steps:

• Preheat oven to 375 degrees F.
• Trim exterior fat on roast to within 1/4 inch.
• Coat with Dijon mustard.
• Combine bread crumbs, basil and garlic; pat mixture over mustard.
• Place roast, fat side up, on rack, in open roasting pan.
• Insert meat thermometer in thickest part, not resting in fat or on bone.
• Do not add water, and do not cover.
• Roast in preheated oven to desired doneness.
• Allow 30-35 minutes per lb.
• for rare; 35-40 minutes for medium; and 40-45 minutes for well done.
• Remove roast when meat thermometer registers 140 degrees F for rare; 160 for medium and 170 for well done.
• Garnish with lemon slices and Italian parsley, if desired.