Grainy Dijon Mustard Prime Rib Roast with Horseradish Aioli and Red Wine Au Jus

Yield: one 10 lb. prime rib, serves about 10 people


15 garlic cloves, halved lengthwise

1 premium prime rib beef roast, 10 lb. Bone-in or Boneless


  • 1/2 cup whole grain Dijon mustard
  • 2 Tablespoons DDPK dried rosemary
  • 2 Tablespoons prepared Dijon mustard
  • 2 Tablespoons Worcestershire sauce
  • 1 Tablespoon olive oil
  • 2 large shallots, finely chopped
  • 2 teaspoons DDPK coarse black pepper
  • 1 Tablespoon coarse sea salt


  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 Tablespoons prepared horseradish
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon garlic, minced


  • 1½ cups beef broth
  • 1 cup dry red wine
  • 1 teaspoon butter
  • Salt to taste


  1. Clean and pat dry the roast with paper towels. With a sharp knife poke holes in all sides of the roast and insert the garlic wedges.
  2. In a medium bowl, whisk grainy mustard, rosemary, Dijon mustard, Worcestershire sauce, oil, shallots, salt and pepper. Coat the roast in the spice mixture until all sides are covered. Place on a rack in a large roasting pan. Cover and refrigerate roast for at least 10 hours before baking.
  3. Remove roast from fridge and let stand in room temperature for an hour. Preheat oven to 450oF. Bake, uncovered, for 30 minutes.
  4. Decrease heat to 300°F and continue cooking the roast uncovered for about 1 ¾ to 2 ½ hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).
  5. Remove roast from oven, loosely tent with foil and let it rest at room temperature for 20 minutes before carving.
  6. HORSERADISH AIOLI: Meanwhile, in bowl, stir mayonnaise, sour cream, horseradish, garlic and Worcestershire sauce. Serve with roast.
  7. RED WINE AU JUS: in a small saucepan, bring broth and wine to a boil; cook until liquid is reduced to 1 cup. Remove from the heat; stir in butter and salt. Serve with roast.