Name: Prime Ribs with Bearnaise Sauce
Prep time: 15 min
Cook time: 1 h 45 min
Total time: 2 h
Yield: 8 serving(s)
Ingredients: 1 beef prime rib, about 5 lbs (2.3 kg); 3 tbsp (45 ml) Dijon mustard; 1/4 cup (60 ml) dry white wine; 3 tbsp (45 ml) white wine vinegar; 1/2 cup (60 g) shallots, finely chopped; 1 tbsp tarragon, finely chopped; 3 egg yolks; 3/4 cup (170 g) semi-salted butter, melted and cooled

Ingredients

- 1 beef prime rib, about 5 lbs (2.3 kg)
- 3 tbsp (45 ml) Dijon mustard
Bearnaise Sauce  
- 1/4 cup (60 ml) dry white wine
- 3 tbsp (45 ml) white wine vinegar
- 1/2 cup (60 g) shallots, finely chopped
- 1 tbsp tarragon, finely chopped
- 3 egg yolks
- 3/4 cup (170 g) semi-salted butter, melted and cooled

Preparation

- With the rack in the middle position, preheat the oven to 375°F (190°C).
- Place the beef in a baking dish. Spread the mustard over the meat. Generously season with salt and pepper. Insert a meat thermometer in the thickest part of the roast.
- Bake for 15 minutes, then reduce the oven temperature to 325°F (165°C). Continue baking for 1 hour 30 minutes. Remove the meat from the oven when the temperature on the thermometer is 3 to 4 degrees below the desired doneness: 135°F (57°C) for rare, 155°F (68°C) for medium and 170°F (77°C) for a well-done roast. Wrap the meat in foil and let rest for 10 minutes.
Bearnaise sauce
- In a small saucepan, bring the wine, vinegar, shallots and tarragon to a boil. Reduce until only 2 tbsp (30 ml) of liquid remains in the pan. Remove from the heat and let cool.
- Add the egg yolks to the reduced wine mixture and whisk over low heat until thickened. Remove from the heat.
- Drizzle the butter over the egg yolk mixture in a thin stream while whisking, and continue whisking until the sauce thickens. Adjust the seasoning. Keep warm.
- On a work surface, slice the beef and serve with the sauce. Serve with a salad and potatoes, if desired.

Prime Ribs with Bearnaise Sauce

Categories

Ingredients

Bearnaise Sauce

Preparation

Bearnaise sauce

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