Dijon-Rosemary Crusted Prime Rib Roast with Pinot Noir Au jus

Dijon-Rosemary Crusted Prime Rib Roast with Pinot Noir Au jus is a main course that serves 14. For $5.06 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. One portion of this dish contains around 32g of protein, 62g of fat, and a total of 704 calories. This recipe is liked by 734 foodies and cooks. It is perfect for valentin day. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. From preparation to the plate, this recipe takes approximately 3 hours. It is brought to you by Simply Scratch. Head to the store and pick up olive oil, garlic, pinot noir, and a few other things to make it today. Overall, this recipe earns a good spoonacular score of 77%. Herb-Crusted Beef Rib Roast with Potatoes, Carrots, and Pinot Noir Jus, Mustard-seed-crusted Prime Rib Roast With Dijon Créme Fraîche A, and Rosemary-Dijon Crusted Standing Rib Roast are very similar to this recipe.

Servings: 14

Preparation duration: 25 minutes

Cooking duration: 120 minutes

 

Ingredients:

2 cups Beef Broth

1 teaspoon of Freshly Ground Black Pepper

1/3 cup Dijon Mustard

1-1/2 tablespoons of chopped Fresh Rosemary

2 tablespoons chopped Fresh Thyme

6 Cloves of Garlic, smashed and peeled

1 teaspoon of Kosher Salt

1-1/2 tablespoons Olive Oil

2/3 cup Pinot Noir

7 pound Standing Rib Roast

Equipment:

food processor

oven

roasting pan

kitchen thermometer

knife

Cooking instruction summary:

Let the roast sit at room temperature for 1 hour and 30 minutes.Preheat your oven to 400 degrees and spray your roasting rack with cooking spray.In a food processor (a mini processor works great here!) 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.Bake at 400 degrees for thirty minutes. Reduce the heat to 350 degrees (DO NOT OPEN THE OVEN DOOR) and cook for another 30 minutes.Pour in the 2 cups of beef broth and return the roast to the oven to cook for another 30-40 minutes or until the internal temp registers at 135 degrees.Remove the roast and let it rest on a carving board while you make the Au jus.Place the roasting pan with all of the drippings on two burners and bring to a boil. Pour in the 2/3 cup of Pinot Noir and cook, stirring often for 6 minutes or until it reduces to 3/4 of a cup.With a carving knife, slice the roast along the bones and set those off to the side. Slice the prime rib and serve with a tablespoon or so of the Au jus over top.Serves 12-14 people.

 

Step by step:


1. Let the roast sit at room temperature for 1 hour and 30 minutes.Preheat your oven to 400 degrees and spray your roasting rack with cooking spray.In a food processor (a mini processor works great here!) pulse the peeled garlic cloves until minced.

2. 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.

3. 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.

4. Bake at 400 degrees for thirty minutes. Reduce the heat to 350 degrees (DO NOT OPEN THE OVEN DOOR) and cook for another 30 minutes.

5. Pour in the 2 cups of beef broth and return the roast to the oven to cook for another 30-40 minutes or until the internal temp registers at 135 degrees.

6. Remove the roast and let it rest on a carving board while you make the Au jus.

7. Place the roasting pan with all of the drippings on two burners and bring to a boil.

8. Pour in the 2/3 cup of Pinot Noir and cook, stirring often for 6 minutes or until it reduces to 3/4 of a cup.With a carving knife, slice the roast along the bones and set those off to the side. Slice the prime rib and serve with a tablespoon or so of the Au jus over top.

9. Serves 12-14 people.


Nutrition Information:

Quickview
704k Calories
31g Protein
61g Total Fat
1g Carbs
14% Health Score
Limit These
Calories
704k
35%

Fat
61g
95%

  Saturated Fat
25g
159%

Carbohydrates
1g
0%

  Sugar
0.06g
0%

Cholesterol
137mg
46%

Sodium
462mg
20%

Alcohol
1g
6%

Get Enough Of These
Protein
31g
63%

Vitamin B12
5µg
88%

Selenium
41µg
60%

Zinc
6mg
46%

Vitamin B6
0.62mg
31%

Phosphorus
303mg
30%

Vitamin B3
5mg
28%

Iron
3mg
20%

Potassium
541mg
15%

Vitamin B2
0.26mg
15%

Vitamin B1
0.18mg
12%

Magnesium
36mg
9%

Copper
0.13mg
6%

Vitamin B5
0.61mg
6%

Manganese
0.11mg
5%

Calcium
30mg
3%

Folate
11µg
3%

Vitamin C
2mg
3%

Fiber
0.42g
2%

Vitamin A
56IU
1%

Vitamin E
0.17mg
1%

covered percent of daily need
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