Mustard-Seed-Crusted Prime Rib Roast With Roasted B

Name: Mustard-Seed-Crusted Prime Rib Roast With Roasted Balsamic Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup creme fraiche; 1/2 cup heavy whipping cream; 1/4 cup prepared white horseradish; 1 cup plus 1 teaspoon dijon mustard, divided; 4 medium onions, cut into 3/4-inch wedges with some core attached; 5 very large shallots (about 1 pound), quartered through root end; 3 tablespoons balsamic vinegar; 2 tablespoons olive oil; 1 1/2 teaspoons coarse kosher salt plus additional (for sprinkling); 4 garlic cloves, minced; 1 9 1/2-pound bone-in standing prime rib roast, trimmed; 2 tablespoons yellow mustard seeds; 1/4 cup brandy; 2 cups low-salt beef broth; Chopped fresh italian parsley

Servings: persons

1/2 cup creme fraiche
1/2 cup heavy whipping cream
1/4 cup prepared white horseradish
1 cup plus 1 teaspoon dijon mustard, divided
4 medium onions, cut into 3/4-inch wedges with some core attached
5 very large shallots (about 1 pound), quartered through root end
3 tablespoons balsamic vinegar
2 tablespoons olive oil
1 1/2 teaspoons coarse kosher salt plus additional (for sprinkling)
4 garlic cloves, minced
1 9 1/2-pound bone-in standing prime rib roast, trimmed
2 tablespoons yellow mustard seeds
1/4 cup brandy
2 cups low-salt beef broth
Chopped fresh italian parsley

1
Using electric mixer, beat creme fraiche and cream in medium bowl to firm peaks. Fold in horseradish and 1/3 cup mustard. Season to taste with salt and pepper. Cover and chill. DO AHEAD:
2
Preheat oven to 450u00b0f. Toss onions, shallots, vinegar, oil, and 1 1/2 teaspoons coarse salt in large bowl. Sprinkle roast lightly with coarse salt and generously with pepper. Stir 2/3 cup mustard and garlic in small bowl; rub over roast. Place roast, bone side down, in roasting pan. Sprinkle mustard seeds over, pressing to adhere. Roast 20 minutes. Reduce oven temperature to 350u00b0F.
3
Arrange onion mixture around roast. Return to oven; roast until instant-read thermometer inserted into center registers 120u00b0F, stirring onion mixture occasionally, about 2 1/4 hours for medium-rare.
4
Transfer roast to work surface. Tent with foil; let rest 30 minutes. If necessary, increase oven temperature to 450u00b0F and return onion mixture to roasting pan and roast until deep brown and very tender, about 10 minutes. Using slotted spoon, transfer onion mixture to medium bowl.
5
Place roasting pan over 2 burners on medium-high heat. Add brandy; stir 30 seconds. Whisk in broth and remaining 1 teaspoon mustard; boil until reduced to 1 1/4 cups jus, stirring occasionally, about 10 minutes. Season jus with salt and pepper.
6
Slice roast; arrange on platter. Spoon onions around roast. Sprinkle parsley over. Pass dijon creme fraiche and jus alongside.
7
The king of roasts meets its match in the king of wines. Dijon mustard's pleasant sharpness softens Cabernet's big tannins. With the roast, try the ROBERT MONDAVI 2006 CABERNET SAUVIGNON OAKVILLE (California, $45). The wine's spice and blackberry flavors are perfect with the beef.

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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

You need 15 ingredients. The key ingredients include: 1/2 cup creme fraiche, 1/2 cup heavy whipping cream, 1/4 cup prepared white horseradish, 1 cup plus 1 teaspoon dijon mustard, divided, and more.

Yes, Mustard-Seed-Crusted Prime Rib Roast With Roasted Balsamic Onions falls under the Soups & Stews 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.

That's it — enjoy your meal!

Mustard-Seed-Crusted Prime Rib Roast With Roasted Balsamic Onions

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions