Mustard-and-Rosemary-Rubbed-Prime-Rib

 

New Years Day Prime Rib 

Hat Tip: Lora Tucker at Smiles in the Kitchen

First, remove the bones from the roast. (Set the bones aside you will need them later). Cut crosshatch slits in the fat cap, spaced about 1 inch apart, Cut crosshatch slits in the fat cap, spaced about 1 inch apart, being careful to cut down to the bottom of the fat, but not into the meat.  Rub 2 Tbsp salt all over the roast and into the slits.  Place the roast back on the bones (matching up where they were cut from), and refrigerate uncovered for at least 24 hours.

Preheat oven to 200 degrees.

Heat oil in a skillet over medium-high until just smoking. Set aside bones. Sear roast on the top (fat side) and sides until brown (do not brown on the side that the bones came from) – about 5 minutes or so, total. Place rib roast back on bones, securing bones and roast with 2 pieces of kitchen twine.

Place the roast, fat side-up, on a wire rack set inside a rimmed baking sheet and season roast generously with pepper. Place roast in oven and slow-cook until thickest part of meat registers 110 degrees F on an instant-read thermometer, about 3 to 4 hours.

Turn oven off. Leave roast in the oven (being careful not to open the oven door too much) until the meat registers 125 degrees F (for rare), about 30 minutes.

Remove roast from oven, leaving it on the baking sheet, and tent loosely with foil. Allow meat to rest for 30 minutes longer.

Using a broiler or the broiler function on your oven, adjust a rack about 8 inches from the top broiler element. Preheat broiler. Place roast under broil and cook until the fat becomes brown and crisp, about 4 to 8 minutes. Transfer roast to a carving board. Remove twine and rib bones; discard. Slice lengthwise into 3/4-inch slices. Serve with creamy mustard sauce.

Creamy Mustard Sauce

* 1/2 cup sour cream

* 1/2 cup fat free half-and-half

* 2 egg yolks

* 5 tsp Lusty Monk Alter Boy mustard

* 1 Tbsp white wine vinegar

* 1/8 tsp sugar

* Kosher salt and pepper

* 1 heaping Tbsp chopped fresh chives

* 1 Tbsp horseradish (optional, if you want a little kick)

Whisk sour cream, half-and-half, egg yolks, mustard, vinegar, 1/4 tsp salt, sugar and horseradish (optional) together in a small saucepan. Cook over medium heat, whisking often, until sauce thickens and coats the back of a spoon. Season with a bit of salt and pepper. Transfer to a serving dish and sprinkle with chives. Serve warm or at room temperature.

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