• Prime Rib

  • 1 x whole prime rib roast, about 8 lbs

  • 1/2 cup Dijon mustard

  • 1/3 cup prepared horseradish

  • 3 tbsp salt

  • 2 tbsp ground black pepper

  • Mushroom Jus

  • 2 tbsp drippings from roast

  • 2 x shallots, sliced

  • 2 cups chanterelle mushrooms, or other mushrooms such as cremini, oyster, and/or shiitake

  • 2 tbsp all purpose flour

  • 2 cups chicken or beef broth

  • 2 tsp chopped fresh thyme

  • 1/4 cup brandy

  • 1/3 cup whipping cream

  • coarse salt and ground black pepper

  • Roasted Potatoes

  • 2 1/2 pounds mini or fingerling potatoes, cut in half

  • olive oil

  • salt and pepper

  • 1 tbsp chopped fresh rosemary


  • Prime Rib:

  • 1.

    Preheat oven to 325 F and place roast upright in a roasting pan.

  • 2.

    Stir mustard, horseradish, salt and pepper and rub over surface of roast. Place uncovered in center rack of oven and cook for 2 to 2 ½ hours to an internal temperature of 130 F for rare.

  • 3.

    Remove roast from pan to a cutting board and rest, tented with foil, for at least 15 minutes before carving.

  • 4.

    To carve, use a sharp knife to carefully slice down the bones to remove. Carve thin or thick slices of beef, as desired.

  • Mushroom Jus:

  • 1.

    Use the roasting pan from the prime rib roast and drain all but 2 tbsp drippings.

  • 2.

    Over medium heat, sauté mushrooms in the drippings until soft, about 8 minutes. Add flour and cook over medium heat 3 minutes, until flour is worked into a paste. Add stock gradually, whisking in slowly to avoid lumps, stir in thyme then bring to a full simmer. Add brandy, simmer 2 minutes more, then add cream. Return to a simmer then season to taste and serve.

  • Roasted Potatoes:

  • 1.

    Preheat oven to 350 °F.

  • 2.

    Toss potatoes with a touch of olive oil to coat, season lightly and add rosemary. Roast in a baking dish, covered for 20 minutes, then uncover and cook until fork-tender, about 25 more minutes, stirring occasionally.

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