Here’s a entree that will get you rave reviews from family and guests. Perfect for special occasion dinners.
For the rub:
2 Tbsp. coarse sea salt
1 tsp. ground celery seeds
1 tsp. granulated sugar
2 tsp. freshly ground black pepper
1 tsp. onion powder
2 Tbsp. herbes de Provence
For the roast:
1/2 cup Dijon mustard
1 (10 lb.) bone-in standing rib roast, prime rib USDA choice grade
For the au jus:
1 cup port
1 cup beef demi-glace
4 Tbsp. cold butter, diced
To make rub:
In small mixing bowl, stir together the sea salt, celery seed, sugar, pepper, onion powder, garlic powder and herbes de Provence.
To prepare the roast:
Add Dijon mustard to dry rub mix and stir until well incorporated. Spread Dijon mustard mixture evenly over entire roast and place in a roasting pan. Cover beef with plastic wrap and place in refrigerator, allowing it to marinate for at least 6 hours or overnight.
Before cooking, allow beef to come to room temperature. Preheat oven to 45o degrees. Remove plastic wrap and place beef in oven for 15 minutes or until the outside becomes caramelized.
Remove beef from oven. Reduce heat to 175 degrees. Place beef back into oven after it cools to temperature. Roast beef for 5-8 hours or until the internal temperature reaches 135-140 degrees when tested with meat thermometer.
To make au jus:
While beef is roasting, whisk port and beef demi-glace together in saucepan over medium heat. Allow mixture to reduce by half. Reduce heat to low and add butter one tablespoon at a time, whisking to incorporate.
To serve beef:
Allow roast to rest on carving board for 30 minutes before slicing. Ladle au jus over slices.
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