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La Belle Cuisine
Rib-Eye Roast with Mustard
and Black Pepper
Williams-Sonoma
Complete Entertaining Cookbook
General Editor-Chuck Williams, Menu Concepts and
Recipes-Joyce Goldstein
1998/2000 A Weldon Owen
Production, Readon Publications, Inc.
 
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Serves 6
“To
ensure perfectly cooked beef,
use an instant-read thermometer…”
For the Roast:
4-5 lb (2-2.5 kg) rib-eye roast
4 cloves garlic, cut into slivers
1 cup (8 oz/250 g) Dijon mustard
1/4 cup (2 fl oz/60 ml) soy sauce
4 tablespoons (2 oz/60 g) coarsely ground
or cracked [black]
pepper
For the Sauce:
1/4 cup (2 oz/60 g) Dijon mustard
1 tablespoon soy sauce
1 cup (8 fl oz/250 ml)
beef stock
1 tablespoon cracked [black] pepper
To prepare the roast,
cut incisions at even intervals in the surface of the
meat and insert
slivers of garlic. Place the meat in a roasting pan. Com-
bine
the mustard and
soy sauce and spread the mixture over the roast.
Top with the pepper. Let
the roast sit at room temperature for up to
3 hours.
Preheat an oven to 350 degrees F (180 C). Roast the meat until a
thermometer inserted in the center of the roast reads 120 degrees F
(50 C)
for
rare, about
1 1/2 hours. Remove from oven and let rest
on a carving board, covered with aluminum foil, for 15 minutes.
To make the sauce, in a small pan combine the mustard, soy
sauce,
beef
stock and pepper with a whisk and heat through. Or, pour the
stock into the degreased drippings in the roasting pan and stir to free
any
browned bits.
Whisk in the mustard, soy sauce and pepper.
Wine
Recommendations: Pour an elegant, full-bodied Bordeaux,
or an aged
Rhône
such as Châteauneuf-du-Pape.
 
Heart of Prime Rib Roast (8-pound)
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