6 to 7 lbs. prime rib roast
1/4 cup Dijon mustard
2 tablespoon chopped fresh rosemary or 2 teaspoon dried pepper, to taste
SAUCE
4 large cloves garlic, minced
1/2 cup dry red wine
1/2 cup beef stock
2 tablespoon worcestershire sauce
2 tablespoon red wine vinegar
1 cup real whipping cream
2 tablespoon chopped fresh rosemary or 2 teaspoon dried
1/2 to 1 teaspoon salt
Pepper, to taste
Preheat oven to 325 deg. F. Place roast fat side up on a rack in roasting pan. Combine mustard, rosemary and pepper. Rub mixture over roast. Roast, uncovered, about 20 minutes per lb./40 minutes per kg for rare, or 25 minutes per lb./50 minutes per kg for medium. Remove from oven, place roast on carving board and cover very loosely with foil. Let beef stand 15 minutes before slicing. Meanwhile, prepare sauce. Drain all but about 1 tablespoon of fat from roasting pan. Place roasting pan on stove over medium heat. Add garlic and cook 1 minute. Add wine, stock, worcestershire sauce and vinegar; boil until reduced by half. Add whipping cream; continue to boil until it reaches a sauce like consistency. Add rosemary, salt and pepper to taste. Carve roast and serve with sauce.