Imagine cutting into a perfectly roasted prime rib, its exterior gleaming with a golden, crispy mustard seed crust, revealing a juicy, tender interior that practically melts in your mouth. This isn't just another roast - this is a culinary masterpiece that transforms an ordinary dinner into an extraordinary gastronomic experience. Whether you're hosting a special occasion or simply want to elevate your weekend meal, this mustard seed crusted prime rib roast promises to be the star of your dining table, delivering restaurant-quality flavor right from your own kitchen.
Prep Time: 30 mins
Cook Time: 2 hrs 30 mins
Total Time: 3 hrs
Cuisine: American
Serves: 8 servings
Ingredients
- 1 prime rib roast (5-7 pounds)
- 2 tablespoons mustard seeds
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup creme fraiche
- 2 tablespoons chopped fresh herbs (thyme, rosemary)
Instructions
- Remove prime rib roast from refrigerator 2 hours before cooking to allow it to reach room temperature, ensuring even cooking.
- Preheat oven to 425°F (220°C). Pat the roast completely dry with paper towels to ensure a perfect crust formation.
- In a small bowl, combine mustard seeds, Dijon mustard, olive oil, chopped fresh herbs, salt, and black pepper to create a robust marinade.
- Generously coat the entire surface of the prime rib roast with the mustard seed mixture, pressing seeds gently to adhere to the meat.
- Place roast bone-side down in a heavy-bottomed roasting pan with a rack to allow air circulation.
- Insert a meat thermometer into the thickest part of the roast, avoiding bone contact.
- Roast at high temperature for 20 minutes to develop a crispy exterior, then reduce oven temperature to 325°F (165°C).
- Continue roasting until internal temperature reaches 135°F (57°C) for medium-rare, approximately 2-
- 5 hours.
- Remove roast from oven and let rest, tented with foil, for 20-30 minutes to allow juices to redistribute.
- While resting, prepare Dijon creme fraiche by mixing creme fraiche with additional Dijon mustard and chopped herbs.
- Slice roast against the grain and serve with Dijon creme fraiche on the side.
Tips
- Temperature is Key: Always let your prime rib rest at room temperature for 2 hours before cooking to ensure even heat distribution.
- Dry Means Crispy: Pat the roast completely dry with paper towels to help create that irresistible, crispy exterior.
- Invest in a Good Meat Thermometer: This is crucial for achieving your desired doneness without guesswork.
- Low and Slow Finish: After the initial high-heat sear, lower the oven temperature to allow for gentle, even cooking.
- Resting is Non-Negotiable: Let the roast rest for at least 20-30 minutes after cooking to redistribute juices and ensure maximum tenderness.
- Herb Selection Matters: Use fresh herbs like thyme and rosemary for maximum flavor infusion.
- Don't Overcrowd: Use a roasting pan with a rack to allow proper air circulation around the meat.
Nutrition Facts
Calories: 619kcal
Carbohydrates: 2g
Protein: 54g
Fat: 46g
Saturated Fat: 20g
Cholesterol: 170mg
