Lynne Curry's Prime Rib with Mustard and Herb Butter

• Gluten free

• Meat

  • 1 5- to 6-pound boneless beef rib roast, boneless

• Produce

  • 6 medium cloves Garlic
  • 1/4 cup Rosemary, loosely packed fresh leaves
  • 1/4 cup Sage, loosely packed fresh leaves
  • 1/4 cup Thyme, loosely packed fresh leaves

• Condiments

  • 1/4 cup Dijon mustard
  • 1 tbsp Worcestershire sauce

• Baking & Spices

  • 1 Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 4 oz Butter, unsalted

Found on food52.com

Description

Ingredients

• 4 ounces (1/2 cup or 1 stick) unsalted butter, cut into chunks
• 6 medium cloves garlic
• 1/4 cup loosely packed fresh rosemary leaves
• 1/4 cup loosely packed fresh sage leaves
• 1/4 cup loosely packed fresh thyme leaves
• 1/4 cup Dijon mustard
• 1 tablespoon Worcestershire sauce
• Kosher salt and freshly ground black pepper
• One 5- to 6-pound boneless beef rib roast, patted dry
• 2 tablespoons olive oil, if needed for searing

Directions

• Melt the butter in an 8-inch skillet over medium heat. Let it foam until it turns light brown and smells nutty, about 5 minutes. Immediately pour the butter into a small heatproof bowl, leaving most of the milk solids in the bottom of the skillet. Refrigerate the butter until solid, about 1 hour (or freeze, to speed this up).
• Purée the garlic, rosemary, sage, thyme, mustard, Worcestershire, 1 1/2 teaspoons salt, and 1 teaspoon pepper with the solidified browned butter in a food processor to make a thick paste. Reserve 1/4 cup of the butter and rub the rest all over the roast. Put the roast fat side-up on a rack set in a roasting pan and let sit at room temperature for 1 hour before roasting.
• Position a rack in the center of the oven and heat the oven to 300° F. Roast the beef until an instant-read thermometer registers 110° F for rare, about 1 1/2 hours, or 115° F for medium rare, about 10 minutes more. Remove the roast from the oven. Let sit, tented loosely with foil, for up to 2 hours (or continue with the recipe).
• To sear in the oven: Heat the oven to 475° F. Roast until 125° F for rare or 130° F for medium rare, about 10 minutes.
• Or, to sear on the stove: Heat the oil in a heavy 12-inch skillet until shimmering hot. Sear the beef, turning and pressing down with tongs, until browned all over and cooked to desired temperature, about 4 minutes per side. Transfer to a cutting board. If there was no earlier rest between roasting and searing, let the roast rest for 15 to 20 minutes. Slice and serve with the reserved mustard butter.
• The beef can be roasted and then sit at room temperature, tented with foil, for up to 2 hours before the final sear.