Mustard-Crusted Boneless Prime Rib Roast with Cream Sauce
A luxurious prime rib roast encrusted with mustard and Montreal steak seasoning, slow-roasted to perfection and served with a creamy horseradish sauce. This impressive main dish is perfect for special occasions.
Ingredients
- •1 piece boneless prime rib roast
- •4 tablespoons Montreal-style steak seasoning
- •1 cup sour cream
- •¼ cup prepared horseradish
- •1 teaspoon freshly ground black pepper
- •½ teaspoon kosher salt
- •½ cup Dijon mustard
- •¼ cup unsalted butter
Cooking Instructions
- 1.
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.
60 min
- 2.
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.
240 min
- 3.
Meanwhile, whisk sour cream, horseradish, pepper, salt, and 1/4 cup mustard in a small bowl; set aside.
5 min
- 4.
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.
10 min
- 5.
Sour cream sauce can be made 1 day ahead. Transfer to an airtight container and chill.
5 min