- 1 bone-in prime rib (6 to 7 pounds)
- 8 cloves garlic, thinly sliced
- 1 tablespoon butter
- 1 tablespoon all purpose flour
- 2 cups low-sodium beef broth
- 2 tablespoons Dijon mustard
- 2 tablespoons drained capers
- Salt and Pepper, to taste
Preheat oven to 350 degrees F.
Remove the prime rib from the refrigerator and let come to room temperature.
Make small slits all over the prime rib and fill each slit with a slice of the garlic. Season with the salt and pepper, place on a rack set inside a roasting pan and roast for about 2 hours until medium-rare, or until a thermometer inserted into the center of the meat registers 135 degrees F. Remove the meat to a platter, and tent with foil to keep warm.
Place skillet with juices over medium-high heat. Add butter; stir until melted. Add flour; whisk until smooth. Gradually whisk in broth; bring to boil. Boil until sauce is reduced to 1 1/4 cups, whisking often, about 6 minutes. Whisk in mustard and capers. Season sauce with pepper. Cut beef crosswise into very thin slices. Transfer beef to platter. Serve with sauce.
Sponsor: UT Beef Council
