Recipe
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| ¼ c. plus 1 tbsp Hy-Vee Dijon mustard, divided | ||
| 2 tbsp. fresh rosemary | ||
| 1 tbsp. minced garlic | ||
| 1 ½ tsp. Hy-Vee salt, divided | ||
| 1 ¼ tsp. freshly cracked Hy-Vee black pepper, divided | ||
| 1 (6 to 8 lb) bone-in rib eye roast | ||
| 1 c. Hy-Vee sour cream | ||
| ¼ c. Hy-Vee horseradish | ||
| 2 tbsp. Hy-Vee half-and-half |
Directions
- Preheat oven to 425 degrees.
- In a small bowl, combine 1/4 cup mustard, rosemary, garlic, 1 teaspoon salt and 1 teaspoon black pepper. Rub mixture over entire surface of meat.
- Roast, fat-side-up in a large roasting pan 15 minutes. Reduce heat to 325 degrees. For medium-rare doneness, cook 2-1/4 to 2-1/4 hours, or until internal temperature reaches 135 degrees. For medium doneness, cook for 2-3/4 to 3 hours, or until internal temperature reaches 150 degrees.
- Remove from oven and transfer meat to cutting board. Tent with foil and allow to rest 15 to 20 minutes. Temperature of meat will continue to rise 5 to 10 degrees to reach desired doneness.
- Meanwhile, stir sour cream, horseradish, 1 tablespoon mustard, 1/2 teaspoon salt, 1/4 teaspoon black pepper and half-and-half in a bowl. Serve on prime rib slices.
Nutrition facts
Servings
340 Calories per serving
Amounts Per Serving
- Total Fat: 27g
- Cholesterol: 85mg
- Sodium: 300mg
- Total Carbohydrates: 2g
- Protein: 20g
Daily Values
0%
Vitamin A 2%
0%
Vitamin C 2%
0%
Iron 10%
0%
Calcium 2%