Roast:

1, 7 – 8 pound bone-in, standing prime rib roast (about 4 ribs)

as needed, kosher salt

as needed, freshly ground black pepper

3 tablespoons olive oil

3 tablespoons Dijon mustard

3 garlic cloves, minced

1 1/2 tablespoons roughly chopped fresh rosemary

1 tablespoon roughly chopped fresh thyme

1 tablespoon yellow mustard seeds

Shallot-Cabernet Sauce:

1 large shallot, minced (approximately 1/4 cup)

1/8 cup sherry vinegar

2 cups low-sodium beef broth

2 teaspoons balsamic vinegar

1 cup Cabernet red wine

Method:

To prepare the roast:

1.   Preheat oven to 450ºF.

2.   Using clean dry hands, season roast with salt and pepper ensuring to cover top, both sides and underneath.

3.   In a small bowl, add olive oil, mustard, garlic, rosemary, and thyme. Using clean dry hands or a pastry brush, generously cover the entire roast including sides.

4.   Place roast bone-side down on a roasting rack inserted in a roasting pan. Sprinkle mustard seeds to cover the top and sides. Use your hands to gently press the seeds so that they adhere to the Dijon mixture.

5.   Allow the roast to sit at room temperature uncovered for 1 hour before baking.

6.   Place in preheated 450ºF oven and allow to roast until golden in color, approximately 35 minutes.  Reduce oven temperature to 350ºF and allow to continue cooking until an inserted thermometer in the middle of the roast registers 120ºF for medium – rare, approximately 2 1/2 hours. If you prefer medium or medium – well, continue to cook the roast until desired “doneness.”  Note: See “kitchen note” for more details.

7.   Transfer roast from the roasting rack to a rimmed baking sheet or cutting board and cover with foil. Allow to rest for 30 – 40 minutes before carving.

8.   Meanwhile, make the pan sauce.

To prepare the pan sauce:

9.   Drain and reserve all but a thin coating of pan drippings in the pan.

10.   Transfer roasting pan to cover 2 burners. Over medium heat, add shallots and cook until translucent, adding additional reserved pan drippings as needed.

11.   Add sherry vinegar and using a wooden spoon, scrape the fond from the bottom. Add beef broth and allow to boil until reduced to 1 1/4 cup, approximately 10 minutes.

12.   Whisk in the balsamic vinegar and wine, add the thyme and increase heat to bring contents back to a boil. Once boiling, reduce to a simmer and allow to cook until the sauce coats the back of a spoon, approximately 8 additional minutes. Remove thyme sprigs, strain (if desired) and reserve until ready for service.

To serve:

13.   Thinly slice roast and serve with a drizzle of pan sauce on top.

Kitchen Note: Rib roasts are best cooked to medium ­­– rare (120ºF).  If you prefer your meat more well-done, pull the meat at 150ºF – 160ºF instead. Note: The longer it cooks the tougher and “chewier” it will get.