Mustard-Seed-Crusted Prime Rib Roast with Roasted Balsamic Onions

Name: Mustard-Seed-Crusted Prime Rib Roast with Roasted Balsamic Onions
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 8
Cuisine: Global
Ingredients: 3 Tbsps balsamic vinegar; 59 milliliters brandy; 2 teaspoons coarse kosher salt plus additional (for sprinkling); 118 milliliters crème fraîche; 237 milliliters dijon mustard, divided; 4 garlic cloves, minced; 118 milliliters heavy whipping cream; 59 milliliters prepared white horseradish; 473 milliliters low-salt beef broth; 2 Tbsps olive oil; 4 mediums onions, cut into 3/4-inch wedges with some core attached; 8 servings Chopped fresh italian parsley; 4 kilograms bone-in standing prime rib roast, trimmed; 454 grams very large shallots (about , quartered through root end; 2 Tbsps yellow mustard seeds

Mustard-Seed-Crusted Prime Rib Roast with Roasted Balsamic Onions might be just the main course you are searching for. One serving contains 1848 calories, 79g of protein, and 158g of fat. This recipe serves 8. This recipe covers 43% of your daily requirements of vitamins and minerals. A mixture of balsamic vinegar, olive oil, horseradish, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It will be a hit at your valentin day event. It is a good option if you're following a gluten free and primal diet. From preparation to the plate, this recipe takes roughly 4 hours.

Instructions

Using electric mixer, beat crème fraîche and cream in medium bowl to firm peaks. Fold in horseradish and 1/3 cup mustard. Season to taste with salt and pepper. Cover and chill. DO AHEAD: Can be made 8 hours ahead. Keep chilled. Rewhisk before serving.

Ingredients you will need

Salt And Pepper

Creme Fraiche

Horseradish

Mustard

Cream

Equipment you will use

Hand Mixer

Bowl

Preheat oven to 450°f. Toss onions, shallots, vinegar, oil, and 1 1/2 teaspoons coarse salt in large bowl.

Ingredients you will need

Coarse Salt

Shallot

Vinegar

Onion

Cooking Oil

Equipment you will use

Bowl

Oven

Sprinkle roast lightly with coarse salt and generously with pepper. Stir 2/3 cup mustard and garlic in small bowl; rub over roast.

Ingredients you will need

Coarse Salt

Mustard

Garlic

Pepper

Dry Seasoning Rub

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Bowl

Place roast, bone side down, in roasting pan.

Ingredients you will need

Bone

Equipment you will use

Roasting Pan

Sprinkle mustard seeds over, pressing to adhere. Roast 20 minutes. Reduce oven temperature to 350°F.

Ingredients you will need

Mustard Seeds

Equipment you will use

Oven

Arrange onion mixture around roast. Return to oven; roast until instant-read thermometer inserted into center registers 120°F, stirring onion mixture occasionally, about 2 1/4 hours for medium-rare.

Ingredients you will need

Onion

Equipment you will use

Kitchen Thermometer

Oven

Transfer roast to work surface. Tent with foil; let rest 30 minutes. If necessary,increase oven temperature to 450°F and return onion mixture to roasting pan and roast until deep brown and very tender, about 10 minutes. Using slotted spoon, transfer onion mixture to medium bowl.

Ingredients you will need

Onion

Equipment you will use

Slotted Spoon

Roasting Pan

Bowl

Aluminum Foil

Oven

Place roasting pan over 2 burners on medium-high heat.

Equipment you will use

Roasting Pan

Add brandy; stir 30 seconds.

Ingredients you will need

Brandy

Whisk in broth and remaining 1 teaspoon mustard; boil until reduced to 1 1/4 cups jus, stirring occasionally, about 10 minutes. Season jus with salt and pepper.

Ingredients you will need

Salt And Pepper

Mustard

Broth

Equipment you will use

Whisk

Slice roast; arrange on platter. Spoon onions around roast.

Ingredients you will need

Onion

Sprinkle parsley over. Pass dijon crème fraîche and jus alongside.

Ingredients you will need

Creme Fraiche

Parsley

The king of roasts meets its match in the king of wines. Dijon mustard's pleasant sharpness softens Cabernet's big tannins. With the roast, try the ROBERT MONDAVI 2006 CABERNET SAUVIGNON OAKVILLE (California, $45). The wine's spice and blackberry flavors are perfect with the beef.

Ingredients you will need

Wine