The Rosemary Prime Dijon Rib is a tender roast infused with Dijon mustard and fresh rosemary, delivering rich, aromatic flavors perfect for any special occasion.
The Rosemary Prime Dijon Rib is a gourmet masterpiece that combines tender, juicy prime rib with the bold flavors of Dijon mustard and the earthy aroma of fresh rosemary. This recipe elevates a classic roast to a new level of sophistication, making it perfect for special occasions or a luxurious family dinner. Each bite is a harmonious blend of savory herbs, a subtle tangy kick from the Dijon, and the natural richness of the meat. Whether served with roasted vegetables, creamy mashed potatoes, or a crisp side salad, this dish is sure to leave a lasting impression.
Introduction:
Are you looking for the perfect recipe to impress your guests with a luxurious meal? The “Rosemary Prime Dijon Rib” combines the rich flavors of fresh herbs and Dijon mustard with tender, juicy meat. It’s the ideal dish for a festive dinner or special occasion, adding a touch of elegance to your table.
Ingredients:
2 white onions, cut to 1-inch (2.5 cm) slice
¼ c Dijon mustard
1 prime rib (about 6 lbs/2.7 kg)
1 1/2 cups (375 ml) kosher salt
⅓ c ( 75 mL ) prepared horseradish
2 tbsp. 2 tbsp (30 ml) mustard seeds
2 tbsp. 2 tbsp (30 ml) fresh thyme
2 tbsp. 2 tbsp (30 ml) fresh rosemary
2 tbsp. 2 tbsp (30 ml) ground black pepper
5 bay leaves, crumbled
3 egg white
Methods :
Preheat oven 450°F (230°C).
Place the onion slices in the bottom of a roasting pan. Put aside.
Evenly brush the prime rib with mustard. Put aside.
In a large bowl, combine salt, horseradish, mustard seeds, thyme, rosemary, pepper and bay leaves. Add the egg whites and stir until the mixture looks like wet sand. Press the salt mixture evenly over the fat side and ends of the prime rib, then place the cut of meat, bone side down, over the onions in the roasting pan.
Roast for 15 minutes. Reduce oven temperature to 325°F (160°C) and continue cooking for 20 minutes per pound (450 g) or until an instant-read thermometer inserted into the thickest part of the roast indicates 130°F (55°C), so meat is cooked just through medium rare.
Transfer the rib roast to a cutting board and let rest for 20 minutes. Remove and discard salt crust before slicing meat.
Conclusion:
This recipe is more than just a main course; it’s a unique experience blending aromatic flavors with succulent meat. Enjoy your meal with loved ones and let the “Rosemary Prime Dijon Rib” be the star of your table. If you try it, we’d love to hear your thoughts and suggestions!
Enjoy.
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