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Dijon-Herb Prime Rib Roast with Garlic Butter Mushrooms

(Family Features) Few things bring family and friends together quite like the holidays, and serving up an elegant, seasonal meal centered around a mouthwatering main dish is a recipe for creating lasting memories with the ones you love.

Forging a fabulous holiday experience for the special people in your life starts with choosing a flavorful, tender cut of meat to serve as the centerpiece of the meal. Hand-cut by expert butchers, options like Spiral-Sliced Ham, Boneless Heart of Prime Rib Roast, and Butcher’s Cut Filet Mignons from Omaha Steaks can serve as the focal point of a memorable holiday dinner. Flash frozen to capture freshness and flavor, you can select a standout cut of meat from the comfort of your home and have it delivered directly to your door in time to put together a tender, juicy main course.

Find more holiday recipe inspiration at OmahaSteaks.com.

Dijon-Herb Prime Rib Roast with Garlic Butter Mushrooms

Recipe courtesy of Omaha Steaks Executive Chef David Rose
Prep time: 15 minutes
Cook time: 3 hours
Servings: 4-6

Dijon-Herb Rub:
1/4 cup minced fresh Italian parsley
1/4 cup minced fresh oregano
1/4 cup minced fresh thyme leaves
1/4 cup minced fresh rosemary leaves
3 fresh garlic cloves, minced
1 tablespoon Dijon mustard
1/2 cup canola oil
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 teaspoon smoked paprika

Prime Rib Roast:
1 Omaha Steaks Boneless Heart of Prime Rib Roast (4 pounds), thawed
kosher salt, to taste
ground black pepper, to taste
1/4 cup canola oil

Garlic Butter Mushrooms:
6 tablespoons olive oil
1/2 cup small diced yellow onion
4 fresh garlic cloves, minced
1 pound button mushrooms, cleaned and quartered
1 pinch kosher salt, plus additional, to taste, divided
1 pinch ground black pepper, plus additional, to taste, divided
1/2 cup chicken stock
2 tablespoons unsalted butter
1/4 cup finely chopped Italian parsley

To make the rub: In a medium bowl, whisk parsley, oregano, thyme, rosemary, garlic, Dijon mustard, oil, salt, black pepper, and paprika until well incorporated.

To make prime rib roast: Pat prime rib roast dry on all sides with paper towels. Season generously with salt and pepper, to taste. Allow roast to come to room temperature for about 30 minutes.

Rub Dijon herb rub all over prime rib roast and allow to stand 10 minutes.

Preheat oven to 250 F.

In a large cast-iron pan, warm oil over medium-high heat.

Sear roast on all sides until golden brown, 2-3 minutes per side.

Place seared prime rib on wire rack-lined sheet pan and place in oven.

Cook until internal temperature is 10 F below desired cooking doneness.

Rest 15-20 minutes before slicing.

To make mushrooms: In a large pan, warm olive oil over medium-high heat. Add diced onions and saute for about 1 minute.

Add minced garlic and lightly saute until fragrant, about 20 seconds.

Add mushrooms and a pinch of salt and ground pepper to the pan. Saute 3-4 minutes, or until mushrooms are tender.

Add chicken stock and reduce to one-third in volume, 3-4 minutes.

Add butter and parsley to the pan and saute until butter is melted and incorporated. Immediately remove from heat and season, to taste, with salt and pepper.

Serve mushrooms with prime rib roast.

 

Source: Omaha Steaks

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