When you get a mixed quarter of a cow from Lubbers Farm, the butcher asks how you want the ribs—ribeye or prime rib? Bill and I opted for prime rib. Just once a year, I love making roast beef. It’s usually around the holidays…either Christmas Eve or New Year’s. This year, I made it for Christmas Eve.
I followed this recipe from Bon Appetit: Rib Roast with Thyme-Mustard Jus. One reason I picked this recipe is because it’s so easy. I’ve been pretty busy lately and needed some simplicity in my life.
Since we don’t have honey-Dijon mustard, I made my own by combining Grey Poupon Dijon mustard with one teaspoon of unfiltered honey, purchased locally from J & J Bee Service in Gobles, Michigan. (I picked this up earlier in the summer at the Holland Farmers Market.)
You just mix the mustard and honey together with fresh thyme, which I found in my local grocery store. It’s from a farm called Michigan Fine Herbs in Shelby, Michigan, which produces organic herbs.
Then you rub the mustard-honey-thyme marinade on the beef.
Roast the meat for about an hour and 15 minutes. Then let it rest on a platter, covered with foil.
Meanwhile, pour some dry white wine in the roasting pan and deglaze the pan to make the jus. There’s not much grease from this cut of meat because grass-fed beef is much leaner than feedlot meat.
We enjoyed our roast beef with potatoes, carrots, and parsnips, tossed in olive oil with salt and pepper and roasted in the oven along with the meat.