Prime Ribs with Bearnaise Sauce
Featured in the book Ma cuisine week-end Book (French Version)
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
Instructions
- 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.
Featured in the book Ma cuisine week-end Book (French Version)