Lynne Curry's Prime Rib with Mustard and Herb Butter


A foolproof prime rib recipe with a multitasking herb rub -- plus an introduction to reverse-searing, a technique for beautifully even cooking that you can use on just about any hunk of meat you want to roast (just be sure to rely on temperature, not time, and the technique will always work the same). According to Curry, another alternative to steps 4 and 5 is to finish searing on a hot grill. Adapted slightly fromΒ "Sear Genius" by Lynne Curry (Fine Cooking, December 2014).

What you will need

4 ounces (1/2 cup or 1 stick) unsalted butter, cut into chunks

6 medium cloves garlic

1/4 cup loosely packed fresh rosemary leaves

1/4 cup loosely packed fresh sage leaves

1/4 cup loosely packed fresh thyme leaves

1/4 cup Dijon mustard

1 tablespoon Worcestershire sauce

Kosher salt and freshly ground black pepper

One 5- to 6-pound boneless beef rib roast, patted dry

2 tablespoons olive oil, if needed for searing


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