Herb Crusted, Garlic-Stuffed Prime Rib Roast with Creamy Dijon-Horseradish Sauce and Au Jus

• Produce

  • 2 tbsp Flat leaf parsley, fresh
  • 4 cloves Garlic
  • 2 tbsp Rosemary, fresh leaves
  • 2 tbsp Thyme, fresh leaves

• Canned Goods

  • 2 cups Beef stock or broth

• Condiments

  • 2 tsp Dijon mustard
  • 1 Dijon-horseradish sauce, Creamy
  • 4 oz Horseradish, prepared

• Baking & Spices

  • 1 tbsp Black pepper, freshly-cracked
  • 2 tbsp Italian seasoning
  • 1 Pan drippings from, roast
  • 1 Pinch Salt/black pepper
  • 1 tbsp Sea salt
  • 1 Pinch Sea salt and black pepper

• Oils & Vinegars

  • 1/2 cup Olive oil

• Dairy

  • 1/4 cup Sour cream

• Beer, Wine & Liquor

  • 1/2 cup Red wine

• Other

  • 1 (3-bone beef prime rib roast*, about 5-6 lbs.
  • Au jus (recipe below

Found on thecozyapron.com