Mustard & Bacon Crusted Prime Rib
Posted on December 4, 2012 by Webdev
One 7-8 pound prime beef rib roast, trimmed
2 Tablespoons gf coarse mustard
Garlic squeezed from1 head of roasted garlic*
1 Tablespoon drained green peppercorns
1 Tablespoon fresh thyme
1 Tablespoon chopped fresh marjoram
1 Tablespoon chopped fresh basil
2 teaspoons chopped fresh rosemary
4 slices thick bacon
2 garlic bulbs
3 Tablespoons fresh thyme, chopped
2 shallots, minced
1/4 cup gf horseradish sauce
1-1/2 cups cabernet wine
1 bay leaf
2 cups gf beef stock
1-1/2 Tablespoons gf flour
1-1/2 Tablespoons unsalted butter
Preheat oven to 475°F.
In a small bowl, combine mustard, roasted garlic and peppercorns, mashing with a fork. Season the roast with salt then spread the mustard mixture all over the roast. In a separate bowl, combine herbs and sprinkle all over roast. Lay the strips of bacon over the top of the roast.
Place roast, ribs down, in center of a large roasting pan.
Cut about 1/2″ from tops of garlic bulbs to expose cloves, rub with olive oil, wrap with foil and set aside.
Place prime rib in oven and roast for 30 minutes.
Remove beef from oven and skim all but about 1/2 cup of fat from bottom of pan. Remove bacon and set aside. Baste beef with remaining fat.
Reduce oven temperature to 375°F.
Add foil wrapped garlic to oven. Continue roasting beef with garlic for about 1-1/4 to 1-1/2 hours or until a meat thermometer inserted into center of meat registers 115°F.
Transfer garlic wrapped in foil to a rack and beef to a platter, reserving any pan juices. Cover beef loosely with foil and let stand for 25 minutes (roast will continue to cook, reaching about 130°F for medium rare).
While beef is resting, remove all but about 2 tablespoons of fat from roasting pan. Add shallots to pan and place roasting pan on stove top over medium heat. Sauté shallots for about 2 minutes.
Unwrap garlic and carefully squeeze out roasted garlic into shallot mixture (discard garlic skins). Add wine, horseradish sauce, bay leaf, gf beef stock and remaining tablespoon of thyme; bring to a boil, scraping up any browned bits on bottom of pan. Mash garlic, with a spoon, against bottom of pan, until mixture is reduced by 1/2, about 5 minutes.
In a small bowl, whisk gf flour with 1/4 cup water until smooth.
Gradually add flour mixture to sauce, stirring constantly. Bring sauce to a boil and cook, stirring constantly until reduced to about 2 cups. Whisk in butter until sauce is blended.
Pour sauce through a fine sieve, pressing hard on solids. Adjust seasonings to taste with salt and freshly ground black pepper.
Chop reserved cooked bacon.
Carve prime rib roast into slices and serve with sauce. Garnish with chopped bacon.
*To roast garlic:
Cut the top 1/2″ off a head of garlic and rub all over with olive oil. Wrap in foil and roast in 350 degree F. oven for 45 minutes.
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