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Monday, September 19, 2011

Herb crusted prime rib



When I was newly pregnant, my doctor told me to cut back on the carbs, and bump up the protein.

My excellent friend, Courtney, took this to heart - and as a "woohoo, you're all kinds of knocked up" gift, she brought me beef.  Yep, beef.  The girl knows her stuff.  She also recommended a good way to cook it, using this recipe.  And brought the ingredients to go with the beef, so I didn't even have to shop for them.  Such a thoughtful gift, particularly in the fatigue filled first trimester.  I have some awesome mates. 

Mouthwateringly delicious, I served this with roasted veges, and some brussels sprouts. Heaven.

 She also gave me the link to the recipe she uses, and it was phenomenal.From Epicurious

HERB CRUSTED PRIME RIB

INGREDIENTS:

1 9- to 9 1/2-pound standing beef rib roast (about 4 ribs), all but thin layer of fat trimmed
  • 1/4 cup Dijon mustard
  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons chopped fresh thyme
  • 3 tablespoons butter
  • 3 tablespoons all purpose flour
  • 3 1/2 cups beef stock

  •  DIRECTIONS:
    1. Place beef, fat side up, in large shallow roasting pan or on rimmed baking sheet. Sprinkle beef all over with salt and pepper. Spread mustard all over beef.
    2. Mix rosemary and thyme in small bowl; sprinkle over beef and press lightly to adhere. (Can be prepared 1 day ahead. Cover and refrigerate.)
    3. Position rack just below center of oven and preheat to 450°F. Roast beef uncovered 15 minutes. Reduce oven temperature to 325°F. Roast beef 1 hour 30 minutes.
    4. Remove from oven. Spoon off all but 2 tablespoons drippings. Roast beef  until thermometer inserted into center of beef registers 125°F for medium-rare, about 55 minutes longer. Transfer beef to platter; tent loosely with foil to keep warm.
  • Discard drippings from roasting pan. Place pan over 2 burners on stove top over medium heat. Add butter to pan and melt. Add flour; whisk until smooth and just beginning to color, about 5 minutes. Whisk in stock. Boil until sauce thickens slightly, whisking often, about 10 minutes. Season sauce to taste with salt and pepper. 


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