Recipe courtesy of Spice Islands

Encrusted Prime Rib

Prime rib seasoned with pepper and herbs, served with a rich mustard cream sauce for a very special meal!
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  • Level: Intermediate
  • Total: 3 hr 15 min
  • Prep: 1 hr 15 min
  • Cook: 2 hr
  • Yield: 8-10 Servings
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1/2 teaspoon Spice Islands® Ground Coriander

1 teaspoon coarse salt

2 tablespoons all-purpose flour

1 tablespoon Dijon mustard

3 tablespoons butter, softened


3 tablespoons heavy cream

1 tablespoon Dijon mustard

1 cup beef broth

1/4 cup pan dripping (from roast)

1 tablespoon minced shallots

1 teaspoon Spice Islands® Rosemary

1/2 teaspoon Spice Islands® Ground Coriander

1/4 teaspoon salt

1 tablespoon Grand Marnier liquor

3 to 4 pound beef rib roast, boneless

1 tablespoon Spice Islands® Whole Allspice

2 tablespoons Spice Islands® Cracked Black Pepper

1 teaspoon Spice Islands® Oregano

1 teaspoon Spice Islands® Thyme


  1. Let roast stand at room temperature for 1 hour. Preheat oven to 500°F. Pat beef dry and season with salt and pepper to taste. Roast beef for 30 minutes. Reduce heat 300°F. Crush allspice and combine with black pepper, rosemary, oregano, thyme, coriander, salt, flour, mustard and butter to form a paste; spread on roast. Roast beef for 1 to 1-1/2 hours, or until meat reaches 135°F for medium rare. Rest 20 to 30 minutes before carving. Sauce: Combine cream, mustard, beef broth, pan drippings, shallots, rosemary, coriander and salt in a saucepan. Bring to a boil, and simmer 2 minutes. Add Grand Marnier and continue cooking an additional 5 minutes to reduce liquid. Serve over beef. Recipe Note: lightly crush rosemary leaves, if desired.

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