Prime Rib Beef

Name: Prime Rib Beef
Prep time: 15 min
Cook time: 2 h 30 min
Yield: 8
Ingredients: 6 lbs. standing rib roast; 1/2 cup Maille ® Dijon Originale Traditional Dijon Mustard; 2 Knorr® Beef Flavor Bouillon Granulated; 3 cloves garlic, finely chopped; 6 sprigs fresh thyme leaves, divided; 3 sprigs fresh rosemary leaves, divided; 1 tbsp. margarine; 1 tbsp. olive oil; 3/4 lb. mixed wild mushrooms, trimmed and thickly sliced; 1 large shallot, finely chopped; 3 tbsp. all-purpose flour; 1 cup water; 1 cup red wine; 1 tbsp. balsamic vinegar

Preparation Time15 mins Cooking Time150 mins Makes 8 servings

Cook up Knorr’s delicious Prime Rib Beef Recipe made with a few simple ingredients. A recipe that’s quick and easy to make but flavorful to eat!

Nutritional Information

Calories

1030 (8 serving)

Total Fat

78g (8 serving)

Saturated Fat

31g (8 serving)

Cholesterol

230mg (8 serving)

Sodium

1170mg (8 serving)

Total Carbs

11g (8 serving)

Dietary Fiber

2g (8 serving)

Sugars

2g (8 serving)

Protein

61g (8 serving)

Ingredients List

6 lbs. standing rib roast
1/2 cup Maille ® Dijon Originale Traditional Dijon Mustard
2 Knorr® Beef Flavor Bouillon Granulated
3 cloves garlic, finely chopped
6 sprigs fresh thyme leaves, divided
3 sprigs fresh rosemary leaves, divided
1 tbsp. margarine
1 tbsp. olive oil
3/4 lb. mixed wild mushrooms, trimmed and thickly sliced
1 large shallot, finely chopped
3 tbsp. all-purpose flour
1 cup water
1 cup red wine
1 tbsp. balsamic vinegar

Directions

1. Preheat oven to 325°. Bring beef to room temperature before roasting, about 1 hour.

2. Combine mustard with 1 Knorr® Beef flavored Bouillon Cube, garlic and chopped leaves from 5 sprigs of thyme and 2-1/2 sprigs rosemary in small bowl. Season, if desired, with black pepper, then evenly spread beef with mustard mixture on top and sides.

3. Arrange beef, mustard-side up, in large roasting pan. Roast, uncovered in center oven until desired doneness*, about 2-1/2 hours.

4. Meanwhile, heat margarine and oil in large skillet over medium-high heat and cook mushrooms and remaining herbs until tender, about 3 minutes.

5. Remove roast to carving board, loosely covered with aluminim foil and let stand 15 minutes.

6. Reserve 3 tablespoons drippings from pan, discarding the rest. Heat reserved drippings in roasting pan and cook shallots, stirring occasionally, until tender, about 3 minutes. Stir in flour with wire whisk until smooth. Stir in water, remaining Bouillon Cube, wine and vinegar until no lumps remain. Stir in mushrooms and herbs. Bring to a boil, stirring constantly, until thicken, about 3 minutes. Discard herb sprigs. Serve over sliced beef.