Prime Rib Roast Italiano
With tangy mustard, fresh herbs, and zesty spices, this prime rib roast Italiano is rich, savory, and bursting with flavor.
- Prep time
- 18 min
- Cook time
- 3 hr
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 lb prime rib roast ((See Note 1))
- 6 cloves garlic
- ⅓ cup Dijon mustard
- 1 tbsp fresh tarragon
- 1 tbsp fresh parsley
- 1 tbsp fresh rosemary
- 1 tbsp fresh thyme
- 1/2 tsp red pepper flakes
- ¼ cup olive oil
- 1 cup dry red wine
- 1 cup beef broth
Instructions
- 1
Preheat oven to 450°F.
- 2
Add the garlic, mustard, herbs and red pepper flakes to a food processor and blend. Slowly add the olive oil to form a thick paste.
- 3
Pierce the roast all over with a small knife to allow mustard/herb paste to penetrate. Rub this mixture thoroughly over the roast (rib side down). I avoid salt as the flavors get really condensed. Season later after if needed.
- 4
Place roast fat side up in roasting pan on a wire rack to allow the fat to drip away. Place roast in oven and sear for 15 minutes, drop the temperature down to 325°F and roast, uncovered, until meat thermometer inserted into thickest part, away from any bone, registers the following: 15-20 minutes per pound for Rare 115-120°F, 20-25 minutes per pound for Medium Rare 125-130°F, 25-30 minutes per pound for Medium 135-140°F.
- 5
In the last 20 minutes of cooking time add the beef broth and red wine to the roasting pan and continue to cook.
- 6
Remove meat from oven when you reach 5-10° from desired temperature (it will continue to cook). Cover loosely with foil and rest for 20–30 minutes. In the meantime, scrape the bottom of the roasting pan with some more beef broth to mix in the bits and tasty pieces that add so much flavor to the sauce. Either thicken using a roux if desired, or serve as a au jus with each slice of prime rib. Top each slice with the compound butter and serve.