4 kilos prime rib, 4 kilograms, trimming excess fat
2 tablespoons Dijon mustard
4 tablespoons garlic
2 tablespoons combined pepper, ground
1/3 cups shallot
3 1/2 cups beef broth
1/3 cups cognac
Preparation
2h 30 mins
0 mins
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Place the oven rack in the center and preheat to 450 F, or 230 degrees Celsius. Place the meat with the fat side down in a roasting pan. Season with salt.
Mix the mustard and minced garlic and spread it on the meat. Sprinkle the 2 tablespoons of pepper over the mustard.
Put in the oven for 15 minutes and lower the heat to 200 F (90 degrees Celsius). Insert a meat thermometer into the center and let it register 125 F (50 degrees Celsius). Cover with aluminum foil if it browns too quickly and leave for about 2 more hours. Remove from the oven and cover with aluminum foil.
Pour the juices into a measuring cup and remove the fat.
Sauté the shallots and add the beef broth and cognac. Boil until reduced to 2 cups. Add a teaspoon of pepper. Serve the prime rib with this sauce.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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