Mustard-Crusted Prime Rib With Madeira Glaze Recipe

Name: Mustard-Crusted Prime Rib With Madeira Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bone-in beef rib roast (about 5 pounds); 1/2 cup stone-ground mustard; 6 small garlic cloves, minced; 1 tablespoon brown sugar; 1/2 teaspoon salt; 1/2 teaspoon coarsely ground pink peppercorns, optional; 2 pounds medium Yukon Gold potatoes, cut into eighths (about 2-inch chunks); 4 medium carrots, halved lengthwise and cut into 2-inch pieces; 1 medium red onion, cut into eighths (but with root end intact); 1 medium fennel bulb, cut into eighths; 3 tablespoons olive oil; 1 tablespoon balsamic vinegar; 1 teaspoon brown sugar; 3/4 teaspoon salt; 1/2 teaspoon pepper; 1 cup balsamic vinegar; 1/2 cup Madeira wine; 1 teaspoon brown sugar; Cracked pink peppercorns, optional

Servings: persons

1 bone-in beef rib roast (about 5 pounds)
1/2 cup stone-ground mustard
6 small garlic cloves, minced
1 tablespoon brown sugar
1/2 teaspoon salt
1/2 teaspoon coarsely ground pink peppercorns, optional
2 pounds medium Yukon Gold potatoes, cut into eighths (about 2-inch chunks)
4 medium carrots, halved lengthwise and cut into 2-inch pieces
1 medium red onion, cut into eighths (but with root end intact)
1 medium fennel bulb, cut into eighths
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon brown sugar
3/4 teaspoon salt
1/2 teaspoon pepper
1 cup balsamic vinegar
1/2 cup Madeira wine
1 teaspoon brown sugar
Cracked pink peppercorns, optional

1
Let roast stand at room temperature for 1 hour. Preheat oven to 450u00b0. Combine mustard, garlic, brown sugar, salt and, if desired, peppercorns; brush evenly over top and sides of roast but not over bones (mixture may seem loose but will adhere). Place bone side down on a rack in a shallow roasting pan. Place pan on middle oven rack; immediately reduce heat to 350u00b0. Roast 1 hour.
2
Toss potatoes, carrots, onion and fennel with next 5 ingredients. Arrange vegetables in a single layer in a 15x10x1-in. baking pan on lowest rack of oven. Roast meat and vegetables, stirring vegetables midway through baking, until meat reaches desired doneness (a thermometer should read 135u00b0 for medium-rare, 140u00b0 for medium and 145u00b0 for medium-well), about 1-1/2 hours. Cover roast loosely with foil during last 30 minutes to prevent overbrowning. Let stand 15 minutes before carving.
3
Meanwhile, for glaze, combine balsamic vinegar, Madeira wine and brown sugar in a small saucepan. Bring to a boil over medium-high heat; cook until reduced to 1/2 cup, about 15 minutes. Let glaze cool to room temperature. Serve roast with vegetables and glaze and, if desired, pink peppercorns and fennel fronds.

567

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 bone-in beef rib roast (about 5 pounds), 1/2 cup stone-ground mustard, 6 small garlic cloves, minced, 1 tablespoon brown sugar, and more.

Yes, Mustard-Crusted Prime Rib With Madeira Glaze falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mustard-Crusted Prime Rib With Madeira Glaze

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