This recipe is taken from the 1997 Milk Calendar. A sure-fire hit for family get-togethers. For a unique sauce, try using Port instead of red wine.
- Prep: 20 min
- Cooking: 2 h 5
- 7 lb (3.5 Kg) prime rib roast
- 1/4 cup (60 mL) Dijon mustard
- 2 tbsp (30 mL) chopped fresh rosemary or 2 tsp (10 mL) dried rosemary
- 4 large cloves garlic minced
- 1/2 cup (125 mL) dry red wine
- 1/2 cup (125 mL) beef broth
- 2 tbsp (30 mL) Worcestershire sauce
- 2 tbsp (30 mL) red wine vinegar
- 1 cup (250 mL) 35 % cream
- 2 tbsp (10 mL) chopped fresh rosemary or 2 tsp (10 mL) dried rosemary
- Salt and pepper to taste
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Preheat oven to 325 °F (160 °C).
Place roast fat side up on a rack in roasting pan. Combine mustard, rosemary and pepper. Rub mixture over roast.
Roast, uncovered, about 20 min per lb/40 min per kg for rare, or 25 min per lb/50 min per kg for medium.
Remove from oven, place roast on carving board and cover very loosely with foil. Let beef stand 15 min before slicing.
Meanwhile, prepare sauce.
Drain all but about 1 tbsp (15 ml) of fat from roasting pan. Place roasting pan on stove over medium heat. Add garlic and cool 1 min. Add wine, stock, Worcestershire and vinegar; boil until reduced by half. Add cream; continue to boil until it reaches a sauce-like consistency. Add rosemary, salt and pepper to taste.
Carve roast and serve with sauce.