Grammy's Kitchen · Prime Rib · Prime Rib with Mustard Cream Sauce
One of 23 prime rib recipes we measured
from www.culinaryhill.com
14 cooks on www.culinaryhill.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 23.
| this recipe | typical | |
|---|---|---|
| fat | 0% | 1% |
| salt | 0% | 0% |
| aromatics | 0% | 1% |
| acid | 1% | 0% |
| liquid | 17% | 0% |
| sweetener | 0% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 2722 g | 1 (6 pound) first-cut beef standing rib roast (about 3 bones) ((see note 1)) |
| Kosher salt and freshly ground black pepper | |
| 9 g | 2 teaspoons olive oil |
| 230 g | 1 cup sour cream |
| 238 g | 1 cup heavy cream |
| 200 g | 4 egg yolks |
| 46 g | 3 1/2 tablespoons Dijon mustard |
| 30 g | 2 tablespoons white wine vinegar |
| 1 g | 1/4 teaspoon granulated sugar |
| Salt and freshly ground black pepper | |
| 12 g | 2 tablespoons fresh chives (minced) |
Method: 12 steps, published by www.culinaryhill.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Hi Lena, thank you for the question! I haven’t tested a closed-oven version of this recipe, sorry about that! I’ve added it to my list to test and develop. I would recommend using a prime rib recipe that has been tested and written for a closed oven so your be” — a cook
“Looking forward to making this recipe, any ideas for how far in advance I can make the sauces (both horseradish & mustard cream)? TIA” — a cook