Mustard-Crusted Prime Rib with Madeira Glaze

Name: Mustard-Crusted Prime Rib with Madeira Glaze
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 8 servings.
Ingredients: 1 bone-in beef rib roast (about 5 pounds); 1/2 cup stone-ground mustard; 6 small garlic cloves, minced; 1 tablespoon brown sugar; 1/2 teaspoon salt; 1/2 teaspoon coarsely ground pink peppercorns, optional; VEGETABLES:; 2 pounds medium Yukon Gold potatoes, cut into eighths (about 2-inch chunks); 4 medium carrots, halved lengthwise and cut into 2-inch pieces; 1 medium red onion, cut into eighths (but with root end intact); 1 medium fennel bulb, cut into eighths; 3 tablespoons olive oil; 1 tablespoon balsamic vinegar; 1 teaspoon brown sugar; 3/4 teaspoon salt; 1/2 teaspoon pepper; MADEIRA GLAZE:; 1 cup balsamic vinegar; 1/2 cup Madeira wine; 1 teaspoon brown sugar; Cracked pink peppercorns and fennel fronds, optional

This juicy prime rib is spectacular on its own, but the rich Madeira glaze takes it up a notch to wow at special dinners. What's even better is that it roasts with a bed of tender veggies, so you have the whole holiday meal covered in one pan. —Kathryn Conrad, Milwaukee, Wisconsin

Ingredients

1 bone-in beef rib roast (about 5 pounds)
1/2 cup stone-ground mustard
6 small garlic cloves, minced
1 tablespoon brown sugar
1/2 teaspoon salt
1/2 teaspoon coarsely ground pink peppercorns, optional
VEGETABLES:
2 pounds medium Yukon Gold potatoes, cut into eighths (about 2-inch chunks)
4 medium carrots, halved lengthwise and cut into 2-inch pieces
1 medium red onion, cut into eighths (but with root end intact)
1 medium fennel bulb, cut into eighths
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon brown sugar
3/4 teaspoon salt
1/2 teaspoon pepper
MADEIRA GLAZE:
1 cup balsamic vinegar
1/2 cup Madeira wine
1 teaspoon brown sugar
Cracked pink peppercorns and fennel fronds, optional

Directions

Let roast stand at room temperature for 1 hour. Preheat oven to 450°. Combine mustard, garlic, brown sugar, salt and, if desired, peppercorns; brush evenly over top and sides of roast but not over bones (mixture may seem loose but will adhere). Place bone side down on a rack in a shallow roasting pan. Place pan on middle oven rack; immediately reduce heat to 350°. Roast 1 hour.
Toss potatoes, carrots, onion and fennel with next five ingredients. Arrange vegetables in a single layer in a 15x10x1-in. baking pan on lowest rack of oven. Roast meat and vegetables, stirring vegetables midway through baking, until meat reaches desired doneness (a thermometer should read 135° for medium-rare, 140° for medium and 145° for medium-well), about 1-1/2 hours. Cover roast loosely with foil during last 30 minutes to prevent overbrowning. Let stand 15 minutes before carving.
Meanwhile, for glaze, combine balsamic vinegar, Madeira wine and brown sugar in a small saucepan. Bring to a boil over medium-high heat; cook until reduced to 1/2 cup, about 15 minutes. Let glaze cool to room temperature. Serve roast with vegetables and glaze and, if desired, pink peppercorns and fennel fronds.

Test Kitchen tips

For more tips and tricks, check out our step-by-step guide to roasting prime rib.

Roast the prime rib fat side up. Gravity works its magic, bathing the roast in flavorful juices as it cooks.

Instead of using a roasting rack, you can coarsely chop onions, carrots and celery and place the roast on top of them in the pan. This will help create a flavorful jus.

Prime rib is actually a rib roast—don’t confuse it with the grade of beef, which will likely be choice. If you want prime grade, you may be able to order it from the meat counter or buy it from a specialty butcher shop.