Dijon Crusted Rib Roast Food

ROSEMARY DIJON PRIME RIB

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Slice small cuts along the outside edges of the roast; fill cuts with garlic slices. Generously salt the entire roast. Spread a thin layer of Dijon mustard over the entire roast; generously sprinkle mustard layer with rosemary leaves. Place roast, bone side-down, in a baking dish.
• Bake in the preheated oven for 30 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Place a meat thermometer in the thickest part of the meat not touching the bone. Cook to your desired degree of doneness, or an internal temperature of at least 145 degrees F (65 degrees C) for medium, about 1 1/2 hours. Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

DIJON ROSEMARY CRUSTED PRIME RIB ROAST WITH PINOT NOIR AU JUS

Steps:

• Let the roast sit at room temperature for 1 hour to 1 hour and 30 minutes.
• Preheat your oven to 400° and spray your roasting rack with cooking spray.
• In a mini food processor pulse the peeled garlic cloves until minced. Add in the chopped thyme, chopped rosemary, mustard and olive oil. Pulse until combined.
• Trim off any excess fat off of the roast and season the entire thing with the kosher salt and black pepper. Use your hands and rub the Dijon mixture over the entire roast.
• Place the roast on the prepared roasting rack and set into a large roasting pan and insert an oven-safe digital thermometer into the center of the thickest part of your roast. (*see notes)
• Bake at 400° for thirty minutes. Without opening the door, reduce the heat to 350° and cook for another 30 minutes.
• Remove the roast and pour 2 cups of beef broth into the roasting pan. Return the roast to the oven to cook until the internal temp registers at 135°. (**see notes)
• Remove the roast and place on a carving board and cover it loosely with foil. Allow the roast to rest 15 to 20 minutes. Meanwhile make the Au jus.
• Pour the drippings into a sauce pan (or make it in the roasting pan over two burners) and bring to a boil. Pour in the 2/3 cup of Pinot Noir and cook, whisking often for 6 minutes or until it reduces to roughly 3/4 of a cup.
• Remove the string from around the roast and discard. Remove the bones and set aside.
• Slice the prime rib 1/2-inch thick and serve with a few spoonfuls of the pinot noir au jus over top.

HERB-DIJON PRIME RIB RUB

Steps:

• Gather the ingredients.
• Combine all ingredients in a small bowl. Let sit for 15 minutes to allow the flavors to meld properly.
• Apply wet rub all over prime rib roast and cook as preferred.
• Enjoy!

DIJON-CRUSTED RIB ROAST

Steps:

• Heat oven to 350°F.
• Place meat on rack in roasting pan. Bake 45 min.
• Meanwhile, cook and stir mushrooms, shallots and garlic in butter in large skillet on medium-high heat 3 min. or until tender. Remove from heat. Stir in mustard; set aside. Combine bread crumbs, cracked peppercorns and basil.
• Spread mustard mixture onto meat; sprinkle with bread crumb mixture. Bake 15 min. or until medium-rare (145ºF), or desired doneness, tenting meat with foil near the end of the baking time if necessary to prevent over-browning of the crust. Remove from oven. Let stand 15 min. before slicing to serve.

ROAST PORK LOIN WITH DIJON HERB CRUST

Steps:

• Set the oven at 450 degrees.
• Use a small, sharp knife to make tiny slits all over the meat.
• Insert pieces of garlic in the slits.
• Pull the rosemary and sage from their stems.
• Finely chop the herbs and transfer them to a bowl.
• With a fork, mash the mustard in to the leaves.
• Add olive oil, a few drops at a time.
• Blend in salt, pepper, and flour.
• Place the pork, fat side up, in a roasting pan fitted with a rack.
• With the back of a spoon, spread the herb mixture all over the meat.
• Transfer the pork to the hot oven and roast it for 30 minutes.
• Turn the oven temperature down to 350 degrees.
• Continue cooking the pork for 50 to 60 minutes or until a meat thermometer inserted into the thickest part of the pork registers 155 degrees.
• Pork is done at 160 degrees; the temperature will rise 5 degrees as the meat rests in a warm place.