Mustard-Herb Rubbed Prime Rib Roast with Wine Jus - Recipe from Price Chopper

Rib Roast

1. In small bowl, mix garlic, rosemary, thyme, oil, mustard, salt, and pepper; evenly rub over roast. Cover and refrigerate at least 2 hours or overnight. Place roast fat side up in shallow roasting pan; let stand 30 minutes.
2. Preheat oven to 325°. Roast beef 2 to 2½ hours or until internal temperature reaches 135°. Transfer roast to cutting board; loosely tent with aluminum foil and let stand 15 minutes (internal temperature will rise to 145° upon standing for medium-rare).

Wine Jus

1. Drain excess fat from roasting pan; place pan with drippings over medium heat. Add garlic and rosemary; cook 1 minute. Reserve 1 tablespoon broth; add wine and remaining broth to pan. Increase heat to medium-high and heat to a simmer; simmer 5 minutes, stirring to scrape browned bits from bottom of pan.
2. In small bowl, whisk cornstarch and reserved broth; whisk into pan. Heat to a simmer; simmer 1 minute. Stir in salt and pepper. Slice roast and serve with jus.