Prime Rib with Mustard Cream Sauce

Learn how to cook the perfect Prime Rib with Mustard Cream Sauce with step-by-step instructions and photos. This prime rib recipe will be the star of your holiday table, and it’s even better with a drizzle of mustard cream sauce.

Steakhouses would certainly have you think that choice prime rib can only be found in a restaurant. But the best prime rib roast recipe ever is actually easier than you might think, as long as you have the right guide

Above all, don’t be intimidated by a giant roast; the slow-roasted prime rib cut just needs a little extra babying to become unbelievably tender. Most of the active cooking is spent in the oven or resting, so you have lots of time to see to all the other details of your delicious dinner menu.

Recipe ingredients

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

• Prime rib: Also known as a standing rib roast, a full roast usually has about seven ribs. This portion of the rib has a thick “cap” of heavily marbled meat that gives all the flavor and richness. Ask your local butcher for a small-end (or first-cut) rib roast or for the roast to be cut from the loin end. You can also ask the butcher to cut the bones off the ribs and tie them for you (Steps 1 and 2). Plan on one pound per person.

Step-by-step instructions

To cut the prime rib off the bone:

In this recipe, you “bone and tie” the roast which means: cut the meat off the bone first so you can salt it (for at least 24 hours) and brown it. Then you tie it back together and roast it. These extra steps ensure your prime rib is flavorful throughout.

1. Hold the meaty lobe in one hand and a sharp boning or chef’s knife in the other hand, run knife down length of first bone, following contours as closely as possible to separate it from meat.

2. Flip roast so uncut portion faces you. Holding bones back with your hand, cut meat from remaining ribs. Once meat is removed, proceed with seasoning and tying as directed in recipe.

To make the prime rib:

1. Using sharp knife, cut slits in surface layer of fat, spaced 1 inch apart, in crosshatch pattern, being careful not to cut into meat. Rub 2 tablespoons Kosher salt over entire roast and into slits. 

2. Place meat back on bones (to save space in refrigerator), transfer to large plate, and refrigerate, uncovered, at least 24 hours and up to 96 hours. 

3. Adjust oven rack to middle position and heat oven to 200 degrees. Heat oil in large skillet over high heat until just smoking. Sear sides and top of roast (reserving bone) until browned, 6 to 8 minutes total (do not sear side where roast was cut from bone).

4. Place meat back on ribs, so bones fit where they were cut, and let cool for 10 minutes. Tie meat to bones with 2 lengths of kitchen twine between ribs. 

5. Transfer roast, fat side up, to wire rack set in rimmed baking sheet and season with pepper. Roast until meat registers 110 degrees, 3 to 4 hours. Turn off oven, leave roast in oven, opening door as little as possible, until meat registers about 120 degrees (for rare) or about 135 degrees (for medium-rare) 30 minutes to 1 ¼ hours longer. 

6. Remove roast from oven (leave roast on baking sheet), tent loosely with aluminum foil, and let rest for at least 30 minutes or up to 1 ¼ hours. Adjust oven rack about 8 inches from broiler element and heat broiler. Remove foil from roast, form into 3-inch ball, and place under ribs to elevate fat cap. Broil until top of roast is well browned and crisp, 2 to 8 minutes.

7. Transfer roast to carving board. Slice meat into 3/4-inch thick slices. Season to taste with salt.

To make the mustard cream sauce:

1. In a small saucepan over medium heat, whisk together sour cream, heavy cream, yolks, mustard, vinegar, sugar, and ½ teaspoon salt. Cook, whisking constantly, until sauce thickens and coats the back of spoon, 4 to 5 minutes. 

2. Immediately transfer to serving bowl, stir in chives, and season with salt and pepper to taste. Serve warm or at room temperature. Makes about 3 cups.

Recipe tips and variations

• Yield: Plan for one pound of prime rib (uncooked) per person. This recipe uses a 6-pound, 3-bone rib roast and will feed 6 adults (or maybe 8 as part of a larger feast).
• Storage: Store leftovers covered in the refrigerator for up to 4 days.
• Make ahead: You can score the fat and season the meat up to 4 days in advance. Just store loosely covered in the refrigerator.
• Quality roast: The cost of Prime Rib can be on the high side, but splurging on this beautiful cut of meat is absolutely worth it.
• Leftovers: If you have any, pile thinly sliced leftover meat on Soft Yeast Buns with caramelized onions and mustard cream sauce or a dollop of horseradish. Or, add to an omelet or tuck into tortillas and serve with salsa.
• Prime rib doneness temperatures: The “final rested temperature” is the temperature after the roast is out of the oven and has rested for 15 to 20 minutes. Remove the roast from the oven when the internal temperature is 5 to 10 degrees below the final temperature to allow for carryover cooking (the temperature of the roast will continue to rise while it rests). The exact temperatures depend on the size and thickness of your roast.

Recipe FAQs

Complete your holiday feast

Side Dish Recipes

Scalloped Potatoes

Vegetable Recipes

Green Beans and Bacon

Bread Recipes

Soft Yeast Dinner Rolls

Cake Recipes

Cranberry Wreath Cake

Prime Rib with Mustard Cream Sauce

By Meggan Hill

Learn how to cook the perfect Prime Rib with step-by-step instructions and photos. This prime rib recipe will be the star of your holiday table, and it's even better with a drizzle of mustard cream sauce.

Prep Time 10 minutes mins

Cook Time 5 hours hrs

Resting Time 1 day d 10 minutes mins

Total Time 5 hours hrs 10 minutes mins

Servings 8 servings

Course Main Course

Cuisine American

Calories 876

5 from 14 votes

ReviewPrint

Ingredients 

US CustomaryMetric

For the prime rib:

• ▢ 1 (6 pound) first-cut beef standing rib roast (about 3 bones) (see note 1)
• ▢ Kosher salt and freshly ground black pepper
• ▢ 2 teaspoons olive oil

For the mustard cream sauce:

• ▢ 1 cup sour cream
• ▢ 1 cup heavy cream
• ▢ 4 large egg yolks
• ▢ 3 1/2 tablespoons Dijon mustard
• ▢ 2 tablespoons white wine vinegar
• ▢ 1/4 teaspoon granulated sugar
• ▢ Salt and freshly ground black pepper
• ▢ 2 tablespoons fresh chives minced

Instructions 

To cut the meat off the bone (see note 1):

• Hold the meaty lobe in one hand and a sharp boning or chef's knife in the other hand, run knife down length of first bone, following contours as closely as possible to separate it from meat.
• Flip roast so uncut portion faces you. Holding bones back with your hand, cut meat from remaining ribs. Once meat is removed, proceed with seasoning and tying as directed in recipe.

To make the prime rib:

• Using sharp knife, cut slits in surface layer of fat, spaced 1 inch apart, in crosshatch pattern, being careful not to cut into meat. Rub 2 tablespoons Kosher salt over entire roast and into slits. 
• Place meat back on bones (to save space in refrigerator), transfer to large plate, and refrigerate, uncovered, at least 24 hours and up to 96 hours. 
• Adjust oven rack to middle position and heat oven to 200 degrees. Heat oil in large skillet over high heat until just smoking. Sear sides and top of roast (reserving bone) until browned, 6 to 8 minutes total (do not sear side where roast was cut from bone).
• Place meat back on ribs, so bones fit where they were cut, and let cool for 10 minutes. Tie meat to bones with 2 lengths of kitchen twine between ribs. Transfer roast, fat side up, to wire rack set in rimmed baking sheet and season with pepper (or to a roasting pan with a rack set inside). Roast until meat registers 110 degrees, 3 to 4 hours. 
• Turn off oven, leave roast in oven, opening door as little as possible, until meat registers about 120 degrees (for rare) or about 135 degrees (for medium-rare) 30 minutes to 1 ¼ hours longer. 
• Remove roast from oven (leave roast on baking sheet), tent loosely with aluminum foil, and let rest for at least 30 minutes or up to 1 ¼ hours. 
• Adjust oven rack about 8 inches from broiler element and heat broiler. Remove foil from roast, form into 3-inch ball, and place under ribs to elevate fat cap. Broil until top of roast is well browned and crisp, 2 to 8 minutes.
• Transfer roast to carving board. Slice meat into 3/4-inch thick slices. Season to taste with salt.

To make the mustard cream sauce:

• In a small saucepan over medium heat, whisk together sour cream, heavy cream, yolks, mustard, vinegar, sugar, and ½ teaspoon salt. Cook, whisking constantly, until sauce thickens and coats back of spoon, 4 to 5 minutes. 
• Immediately transfer to serving bowl, stir in chives, and season with salt and pepper to taste. Serve warm or at room temperature. Makes about 3 cups.

Notes

1. Prime rib: Also known as a standing rib roast, a full roast usually has about seven ribs. This portion of the rib has a thick “cap” of heavily marbled meat that gives all the flavor and richness. Ask your local butcher for a small-end (or first-cut) rib roast or for the roast to be cut from the loin end. You can also ask the butcher to cut the bones off the ribs and tie them for you (Steps 1 and 2). Plan on one pound per person.

2. Yield: Plan for one pound of prime rib (uncooked) per person. This recipe uses a 6-pound, 3-bone rib roast and will feed 6 adults (or maybe 8 as part of a larger feast).

3. Storage: Store leftovers covered in the refrigerator for up to 4 days.

4. Make ahead: You can score the fat and season the meat up to 4 days in advance. Just store loosely covered in the refrigerator.

7. Prime rib doneness temperatures: The “final rested temperature” is the temperature after the roast is out of the oven and has rested for 15 to 20 minutes. Remove the roast from the oven when the internal temperature is 5-10 degrees below the final temperature to allow for carryover cooking (the temperature of the roast will continue to rise while it rests). The exact temperatures depend on the size and thickness of your roast.

Desired doneness	Remove from oven	Final rested temperature
Rare (cool red center)	115 degrees F	125º F / 52º C
Medium rare (warm red center)	125 degrees F	135º F / 57º C
Medium (warm pink center)	135 degrees F	145º F / 63º C
Medium well (slight pink center)	140 degrees F	150º F / 66º C
Well done (little or no pink)	150 degrees F	160º F / 71º C

Nutrition

Calories: 876kcalCarbohydrates: 2gProtein: 34gFat: 81gSaturated Fat: 36gPolyunsaturated Fat: 3gMonounsaturated Fat: 33gTrans Fat: 1gCholesterol: 285mgSodium: 214mgPotassium: 586mgFiber: 1gSugar: 1gVitamin A: 776IUVitamin C: 1mgCalcium: 84mgIron: 4mg

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Meggan Hill

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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.

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