A Rosemary Prime Dijon Rib is a succulent and flavorful dish that combines the richness of prime rib with the earthy aroma of rosemary and the tanginess of Dijon mustard. Here’s a recipe to guide you through making this mouthwatering dish:Ingredients:
- 1 prime rib roast, about 4-5 pounds
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary leaves, finely chopped
- 3 tablespoons Dijon mustard
- 2 tablespoons olive oil
- Salt and black pepper, to taste
Instructions:
- Preheat your oven to 325°F (160°C).
- In a small bowl, combine the minced garlic, chopped rosemary leaves, Dijon mustard, olive oil, salt, and black pepper. Mix well to form a paste.
- Place the prime rib roast in a roasting pan, fat side up.
- Using your hands or a brush, evenly spread the rosemary-Dijon paste all over the surface of the prime rib roast, ensuring it is well coated.
- Place the roasting pan in the preheated oven and roast the prime rib for about 15-20 minutes per pound for medium-rare doneness, or until the internal temperature reaches your desired level of doneness. Use a meat thermometer inserted into the thickest part of the roast to check for doneness:
- 120-125°F (49-52°C) for rare
- 130-135°F (54-57°C) for medium-rare
- 140-145°F (60-63°C) for medium
- 150-155°F (66-68°C) for medium-well
- 160°F (71°C) and above for well-done
- Once the prime rib roast reaches the desired temperature, remove it from the oven and transfer it to a cutting board. Cover it loosely with aluminum foil and let it rest for about 15-20 minutes. This allows the juices to redistribute, resulting in a juicier and more tender roast.
- After resting, slice the prime rib roast against the grain into thick slices.
- Serve the rosemary prime Dijon rib slices hot, alongside your favorite side dishes such as roasted potatoes, steamed vegetables, or a fresh green salad.
This recipe is perfect for special occasions or holiday dinners, impressing your guests with its bold flavors and tender texture. Enjoy your Rosemary Prime Dijon Rib!
