Lynne Curry's Prime Rib with Mustard and Herb Butter
Photo by Mark Weinberg

 

A foolproof prime rib recipe with a multitasking herb rub — plus an introduction to reverse-searing, a technique for beautifully even cooking that you can us (…more) —Genius Recipes

c4d2e120 ae4a 475b 8fe6 d349d5b0354e mustard herb butter prime rib food52 mark weinberg 14 11 18 0492 - Prime Rib with Mustard and Herb Butter

 

9742ece0 0111 4bd9 be47 7bab61f7d1f8 mustard herb butter prime rib food52 mark weinberg 14 11 18 0499 - Prime Rib with Mustard and Herb Butter

cc27112b 9827 401c b0dc 16265da7d1b9 16035787121 2e8503f2cf o - Prime Rib with Mustard and Herb ButterServes 8 to 10

For the Mustard and Herb Butter
  • 4 ounces (1/2 cup or 1 stick) unsalted butter, cut into chunks
  • 6 medium cloves garlic
  • 1/4 cup loosely packed fresh rosemary leaves
  • 1/4 cup loosely packed fresh sage leaves
  • 1/4 cup loosely packed fresh thyme leaves
  • 1/4 cup Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • Kosher salt and freshly ground black pepper
For the Prime Rib
  • One 5- to 6-pound boneless beef rib roast, patted dry
  • 2 tablespoons olive oil, if needed for searing
  1. Melt the butter in an 8-inch skillet over medium heat. Let it foam until it turns light brown and smells nutty, about 5 minutes. Immediately pour the butter into a small heatproof bowl, leaving most of the milk solids in the bottom of the skillet. Refrigerate the butter until solid, about 1 hour (or freeze, to speed this up).
  2. Purée the garlic, rosemary, sage, thyme, mustard, Worcestershire, 1 1/2 teaspoons salt, and 1 teaspoon pepper with the solidified browned butter in a food processor to make a thick paste. Reserve 1/4 cup of the butter and rub the rest all over the roast. Put the roast fat side-up on a rack set in a roasting pan and let sit at room temperature for 1 hour before roasting.
  3. Position a rack in the center of the oven and heat the oven to 300° F. Roast the beef until an instant-read thermometer registers 110° F for rare, about 1 1/2 hours, or 115° F for medium rare, about 10 minutes more. Remove the roast from the oven. Let sit, tented loosely with foil, for up to 2 hours (or continue with the recipe).
  4. To sear in the oven: Heat the oven to 475° F. Roast until 125° F for rare or 130° F for medium rare, about 10 minutes.
  5. Or, to sear on the stove: Heat the oil in a heavy 12-inch skillet until shimmering hot. Sear the beef, turning and pressing down with tongs, until browned all over and cooked to desired temperature, about 4 minutes per side. Transfer to a cutting board. If there was no earlier rest between roasting and searing, let the roast rest for 15 to 20 minutes. Slice and serve with the reserved mustard butter.
  6. The beef can be roasted and then sit at room temperature, tented with foil, for up to 2 hours before the final sear.