Ricette
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Mustard-Crusted Boneless Prime Rib Roast with Cream Sauce

Mustard-Crusted Boneless Prime Rib Roast with Cream Sauce

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 28 Gen 2026

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This mustard-crusted prime rib roast is a sophisticated choice for a Sunday lunch or festive gathering. By using a slow-roasting technique followed by a high-heat finish, the beef remains incredibly tender and juicy while developing a savoury, golden crust. The Dijon mustard and melted butter coating provides a sharp, salty depth that complements the rich flavour of the meat perfectly without the need for heavy, flour-based gravies.

As a diabetes-friendly main course, this recipe focuses on high-quality protein and bold seasonings rather than sugary glazes. The accompanying horseradish and soured cream sauce adds a cool, spicy element that cuts through the richness of the roast. Pair this elegant dish with steamed seasonal greens or roasted root vegetables for a balanced, low-carbohydrate meal that feels truly indulgent.

Ingredients for Mustard-Crusted Boneless Prime Rib Roast with Cream Sauce

1 (6-pound) boneless prime rib roast, trimmed, tied
60ml store-bought or homemade Montreal-style steak seasoning, divided
240ml di panna acida
60ml prepared horseradish
1 cucchiaino di pepe nero macinato fresco
1/2 cucchiaini di sale kosher
120ml Dijon mustard, divided
60g (1/2 stick) melted unsalted butter

How to make Mustard-Crusted Boneless Prime Rib Roast with Cream Sauce

Season roast all over with 2 tablespoons steak seasoning. Transfer to a wire rack set inside a rimmed baking sheet and let sit at room temperature 1 hour.

Preheat oven to 107°C. Roast beef until an instant-read thermometer inserted into the centre registers 49°C, 3 1/2–4 hours (start checking every 5–10 minutes after 3 1/2 hours). Tent with foil and let sit at least 30 minutes and up to 1 hour. Increase oven temperature to 260°C.

Meanwhile, whisk soured cream, horseradish, pepper, salt, and 60ml mustard in a small bowl; set aside.

Remove string from roast; discard. Stir butter and remaining 60ml mustard in another small bowl. Using a pastry brush, thickly coat roast with mustard-butter sauce. Coat with remaining 2 tablespoons steak seasoning. Roast beef until a brown crust forms, 5-10 minutes. Transfer to a cutting board and carve. Serve with soured cream sauce alongside.

Soured cream sauce can be made 1 day ahead. Transfer to an airtight container and chill.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.