Name: Rib roast with mustard jus
Yield: 2
Ingredients: Rib roast with mustard jus; Sauce Ingredients:; 2 quarts beef stock (homemade); 5 shallots; 4 cloves garlic; 5 sprigs thyme; 5 black peppercorns; 1 bay leaf; 2 tsp Dijon; 3 tbsp mustard seeds; Salt/pepper to taste; Directions:; To blanch the mustard seeds, cover with cold water and bring to a boil. Strain and cover with fresh water. Repeat 3 times. This will get rid of most of the bitterness and also plump up the seeds. Reserve.; Add sliced shallots and garlic to a pan and sauté until shallots are translucent, around 4 minutes. Add beef stock, thyme, peppercorns, and bay leaves. Bring to a simmer and reduce until it thinly coats the back of a spoon, skimming every so often, around 40 minutes. Strain into a new pot and add the Dijon, and blanched mustard seeds. Simmer again until the sauce has thickened up to your desired consistency, taste and adjust salt, black pepper, and additional Dijon. Keep warm or chill in an ice bath for later use.; Rib roast:; 5 lb rib roast- bone in or out doesn’t matter.; 2 tbsp chopped thyme; 2 tbsp chopped rosemary; 10 cloves garlic minced; 1/4 cup Dijon; 1 tbsp coarsly ground black pepper; 1/4 cup + 1 tbsp kosher salt; Begin by salting the rib roast with all the kosher salt and popping it in the fridge uncovered overnight.; Pull it out a couple hours before you plan on cooking it.; Preheat oven to 225°f/ 107°c; Before you begin this cooking method takes a WHILE! Plan on at least a two hour cook depending on the size of your prime rib.; Add the thyme, rosemary, garlic, black pepper, and Dijon into a bowl and mix well. Cover the roast with all of this paste.; Place the roast in the oven and cook until the internal temp reaches 125°f/51°c pull it out and let it rest for 30 minutes, it will keep cooking and reach 135°f/57°c.; Turn up the temp on your oven to 500°f/260°c and pop it back in to get some color for 8-10 minutes.; Pull it out and you’re ready to slice and serve.