with Chefs Rachel Klein & Richard Rayment from the Seaport Hotel Rib Roast (Serves 6 to 8)
- 1 (3-rib) prime rib beef roast, 6 pounds
- Kosher salt, freshly ground black pepper
- Olive oil, for drizzling
- 1/4 cup Digon mustard
- 1 tablespoon Worcestershire sauce
- 5 garlic cloves, minced
- 4 carrots, halved
- 4 parsnips, halved
- 4 potatoes, peeled and quartered
- 2 heads of garlic, halved crosswire
- 4 freshy rosemary sprigs
- 4 fresh thyme sprigs
- 2 onions, sliced in rings
Preheat the oven to 350-degrees F. Season the rib roast on all sides with salt and pepper. Place the roast, rib side down, in a large roasting pan and set aside. In a mixing bowl; combine the mustard, Worchester sauce, and garlic into a paste. Season with salt and pepper. Smear the mustard paste mixture onto the rib roast- leaving no surface un-smothered. Put the onion slices on top of the beef and secure with toothpicks. Scatter the remaining vegetables around the meat, toss in the herbs, and drizzle with olive oil. Put the onion slices all over the roast and secure with toothpicks.
Transfer the meat to the oven and roast for about 1 1/2 to 2 hours or approximately 20 minutes per pound for medium-rare. Check the internal temperature of the roast in several places with an instant-read thermometer; it should register 120ºF to 125ºF for medium rare. Remove the beef to a carving board and allow to rest for 20 minutes to let the juices settle before serving.
Au Jus
- 1/2 cup dry red wine, such as Carbernet Sauvignon
- 1 shallot, chopped
- 2 fresh thymes sprigs
- 2 cups water or beef broth
- Kosher salt and freshly ground black pepper
- 1 tablespoon unsalted butter
Place the roasting pan over medium-high heat. Add the wine and scrape up the brown bits in the bottom of the pan leftover from the roast. Add the shallot and thyme, cook and stir until softened slightly. Pour in the water/beef broth, stirring to incorporate. Season with salt and pepper. Continue to cook until the sauce is reduced by half, about 5 minutes. Turn off the heat and swirl in the butter.
