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

15 garlic cloves, halved lengthwise

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

GRAINY DIJON PASTE:

• 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

HORSERADISH AIOLI:

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

RED WINE AU JUS:

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

• 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.
• HORSERADISH AIOLI: Meanwhile, in bowl, stir mayonnaise, sour cream, horseradish, garlic and Worcestershire sauce. Serve with roast
• 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.

 1. 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.

 2. Remove roast from fridge and let stand in room temperature for an hour. Preheat oven to 450^oF. Bake, uncovered, for 30 minutes.

 3. 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°).