Prime Rib with Mustard Cream Sauce

Learn how to cook the perfect Prime Rib with Mustard Cream Sauce with step-by-step instructions and photos. This prime rib recipe will be the star of your holiday table, and it’s even better with a drizzle of mustard cream sauce.

 

Meggan’s notes

Steakhouses would certainly have you think that choice prime rib can only be found in a restaurant. But the best prime rib roast recipe ever is actually easier than you might think, as long as you have the right guide

Above all, don’t be intimidated by a giant roast; the slow-roasted prime rib cut just needs a little extra babying to become unbelievably tender. Most of the active cooking is spent in the oven or resting, so you have lots of time to see to all the other details of your delicious dinner menu.

Prime Rib Ingredients

• Prime rib: Also known as a standing rib roast, a full roast usually has about seven ribs. This portion of the rib has a thick “cap” of heavily marbled meat that gives all the flavor and richness. Ask your local butcher for a small-end (or first-cut) rib roast or for the roast to be cut from the loin end. You can also ask the butcher to cut the bones off the ribs and tie them for you (Steps 1 and 2). Plan on one pound per person.

How to Make Prime Rib

To cut the prime rib off the bone:

In this recipe, you “bone and tie” the roast which means: cut the meat off the bone first so you can salt it (for at least 24 hours) and brown it. Then you tie it back together and roast it. These extra steps ensure your prime rib is flavorful throughout.

1. Hold the meaty lobe in one hand and a sharp boning or chef’s knife in the other hand, run knife down length of first bone, following contours as closely as possible to separate it from meat.

2. Flip roast so uncut portion faces you. Holding bones back with your hand, cut meat from remaining ribs. Once meat is removed, proceed with seasoning and tying as directed in recipe.

To make the prime rib:

1. Using sharp knife, cut slits in surface layer of fat, spaced 1 inch apart, in crosshatch pattern, being careful not to cut into meat. Rub 2 tablespoons Kosher salt over entire roast and into slits. 

2. Place meat back on bones (to save space in refrigerator), transfer to large plate, and refrigerate, uncovered, at least 24 hours and up to 96 hours. 

3. Adjust oven rack to middle position and heat oven to 200 degrees. Heat oil in large skillet over high heat until just smoking. Sear sides and top of roast (reserving bone) until browned, 6 to 8 minutes total (do not sear side where roast was cut from bone).

4. Place meat back on ribs, so bones fit where they were cut, and let cool for 10 minutes. Tie meat to bones with 2 lengths of kitchen twine between ribs. 

5. Transfer roast, fat side up, to wire rack set in rimmed baking sheet and season with pepper. Roast until meat registers 110 degrees, 3 to 4 hours. Turn off oven, leave roast in oven, opening door as little as possible, until meat registers about 120 degrees (for rare) or about 135 degrees (for medium-rare) 30 minutes to 1 ¼ hours longer. 

6. Remove roast from oven (leave roast on baking sheet), tent loosely with aluminum foil, and let rest for at least 30 minutes or up to 1 ¼ hours. Adjust oven rack about 8 inches from broiler element and heat broiler. Remove foil from roast, form into 3-inch ball, and place under ribs to elevate fat cap. Broil until top of roast is well browned and crisp, 2 to 8 minutes.

7. Transfer roast to carving board. Slice meat into 3/4-inch thick slices. Season to taste with salt.

To make the mustard cream sauce:

1. In a small saucepan over medium heat, whisk together sour cream, heavy cream, yolks, mustard, vinegar, sugar, and ½ teaspoon salt. Cook, whisking constantly, until sauce thickens and coats the back of spoon, 4 to 5 minutes. 

2. Immediately transfer to serving bowl, stir in chives, and season with salt and pepper to taste. Serve warm or at room temperature. Makes about 3 cups.

Prime Rib tips and variations

• Yield: Plan for one pound of prime rib (uncooked) per person. This recipe uses a 6-pound, 3-bone rib roast and will feed 6 adults (or maybe 8 as part of a larger feast).
• Storage: Store leftovers covered in the refrigerator for up to 4 days.
• Make ahead: You can score the fat and season the meat up to 4 days in advance. Just store loosely covered in the refrigerator.
• Quality roast: The cost of Prime Rib can be on the high side, but splurging on this beautiful cut of meat is absolutely worth it.
• Leftovers: If you have any, pile thinly sliced leftover meat on Soft Yeast Buns with caramelized onions and mustard cream sauce or a dollop of horseradish. Or, add to an omelet or tuck into tortillas and serve with salsa.

How Much Prime Rib Per Person

Plan on one pound per person.

Servings	Roast size
2-3 adults	2 pounds (1 bone)
3-4 adults	4 pounds (2 bones)
4-5 adults	5 pounds (2-3 bones)
5-6 adults	6 pounds (3 bones)
6-7 adults	7 pounds (3-4 bones)
8-10 adults	10 pounds (5 bones)
10-12 adults	12 pounds (6 bones)
12-14 adults	14 pounds (7 bones)

Steak Doneness Temperatures

Steak internal temperatures will continue to rise up to 5 degrees while resting (a process known as carryover cooking). For accuracy, use a thermometer inserted at the thickest part of the steak for 15 seconds. The exact temperatures depend on the size and thickness of your roast.

Rare	120 to 125 degrees Fahrenheit
Medium-rare	130 to 135 degrees Fahrenheit
Medium	140 to 145 degrees Fahrenheit
Medium-well	150 to 155 degrees Fahrenheit
Well done	160 degrees Fahrenheit

The USDA has a minimum safe cooking temperature of 145 degrees Fahrenheit for beef. However, many cooks prefer to serve steak at lower temperatures for juicer, more tender beef. You are the executive chef in your own kitchen and should cook steak to your desired doneness temperature.

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