Mustard- Crusted Boneless Prime Rib Roast

November 16, 2020 • 0 comments

Mustard- Crusted Boneless Prime Rib Roast
From Epicurious: Just like the steakhouse-style prime roast your grandparents served at Christmas, but better, because it’s made using the reverse-sear method for a super-tender, evenly cooked interior and an extra-crispy crust.


  • (3 lbsm trimmed and tied) Ribeye Roast
  • (3 tablespoons) Montreal-Style steak seasoning
  • (2 Tablespoons) prepared horseradish
  • (1/2 teaspoon) Black pepper, freshly ground
  • (1/4 teaspoon) Kosher salt
  • (1/4 cup) Dijon Mustard
  • (2 Tablespoons) Unsalted butter, melted


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.

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