Ingredients Jump to Instructions ↓

  1. 1/2 cup imported Dijon mustard

  2. 3 tablespoons wildflower honey

  3. 1 bunch fresh thyme

  4. 1 3- 1/2 to 4-pound boneless prime rib roast, excess fat trimmed

  5. 1/4 cup dry white wine

Instructions Jump to Ingredients ↑

  1. Mix mustard, honey,and 2 teaspoon chopped thyme leaves in a small bowl. Place beef in a large heavy roasting pan. Coat beef with mustard mixture. Cover; let stand 1-½ hours at room temperature or refrigerate overnight. Preheat oven to 375 degrees. Scrape off marinade from beef; reserve marinade. Roast the beef for 1 hour. Brush remaining marinade over beef. Roast until thermometer inserted into center of beef registers 120 degrees, about 10 minutes longer. Transfer beef to cutting board. Tent with foil to keep warm. Pour pan juices into 1-cup glass measuring cup. Spoon fat off top of pan juices. Return juices to pan. Place pan atop burners on medium-high heat. Add wine and ½ cup water. Boil until juices are reduced to ½ cup, scraping up any browned bits. Stir in 1 teaspoon Chopped thyme. Cut beef into ½-inch-thick slices. Sprinkle with kosher salt and freshly ground black pepper. Serve with reduced juices and garnish with long sprigs of thyme.


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