Ingeredients:
1 (6-pound) boneless prime rib roast, trimmed, tied
4 tablespoons store-bought or homemade Montreal-style steak seasoning, divided
1 cup sour cream
1/4 cup prepared horseradish
1 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1/2 cup Dijon mustard, divided
1/4 cup (1/2 stick) melted unsalted butter
Instructions:
Season roast all over with 2 Tbsp. steak seasoning. Transfer to a wire rack set inside a rimmed baking sheet and let sit at room temperature 1 hour.
Preheat oven to 225°F. Roast beef until an instant-read thermometer inserted into the center registers 120°F, 3 1/2–4 hours (start checking every 5–10 minutes after 3 1/2 hours). Tent with foil and let sit at least 30 minutes and up to 1 hour. Increase oven temperature to 500°F.
Meanwhile, whisk sour cream, horseradish, pepper, salt, and 1/4 cup mustard in a small bowl; set aside.
Remove string from roast; discard. Stir butter and remaining 1/4 cup mustard in another small bowl. Using a pastry brush, thickly coat roast with mustard-butter sauce. Coat with remaining 2 Tbsp. steak seasoning. Roast beef until a brown crust forms, 5-10 minutes. Transfer to a cutting board and carve. Serve with sour cream sauce alongside.
Sour cream sauce can be made 1 day ahead. Transfer to an airtight container and chill.
Recipe Card
Mustard-Crusted Boneless Prime Rib Roast with Cream Sauce
Ingredients
- 1 6-pound boneless prime rib roast, trimmed, tied
- 4 tablespoons store-bought or homemade Montreal-style steak seasoning divided
- 1 cup sour cream
- 1/4 cup prepared horseradish
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon kosher salt
- 1/2 cup Dijon mustard divided
- 1/4 cup 1/2 stick melted unsalted butter
Instructions
- Season roast all over with 2 Tbsp. steak seasoning. Transfer to a wire rack set inside a rimmed baking sheet and let sit at room temperature 1 hour.
- Preheat oven to 225°F. Roast beef until an instant-read thermometer inserted into the center registers 120°F, 3 1/2–4 hours (start checking every 5–10 minutes after 3 1/2 hours). Tent with foil and let sit at least 30 minutes and up to 1 hour. Increase oven temperature to 500°F.
- Meanwhile, whisk sour cream, horseradish, pepper, salt, and 1/4 cup mustard in a small bowl; set aside.
- Remove string from roast; discard. Stir butter and remaining 1/4 cup mustard in another small bowl. Using a pastry brush, thickly coat roast with mustard-butter sauce. Coat with remaining 2 Tbsp. steak seasoning. Roast beef until a brown crust forms, 5-10 minutes. Transfer to a cutting board and carve. Serve with sour cream sauce alongside.
- Sour cream sauce can be made 1 day ahead. Transfer to an airtight container and chill.
-
Snowball Cookies: The Buttery, Powdered Sugar Holiday Classic
There are some cookies that simply define the holidays. Snowball cookies are one of them. Also known as Russian tea cakes, Mexican wedding cookies, or butterballs, these little bites of buttery, nutty goodness roll onto cookie platters every December and disappear within minutes. They’re delicate, they’re tender, and that coating of powdered sugar makes them…
-
Banana Nut Cake with Cream Cheese Frosting: The Moist, Nutty, Irresistible Classic
There are some cakes that simply feel like home. Banana nut cake is one of them. It’s the cake that appears at family gatherings, the one that fills the kitchen with the warm, comforting scent of ripe bananas and toasted nuts. It’s the cake that people request for their birthdays, the one that disappears from…
-
Chicken and Dumplings: The Ultimate Comfort Food That Warms the Soul
There are some meals that simply defy description. Chicken and dumplings is one of them. It’s not just food—it’s a feeling. It’s the smell that greets you when you walk in from the cold. It’s the sound of a spoon dipping into a bowl of creamy, savory goodness. It’s the warmth that spreads through your…