Boneless Prime Rib Roast with Spicy Dijon 3-2-1 Crust is deliciously simple and perfect for a romantic dinner for two!
This is a really super simple recipe to make for Valentine’s Day. And while I think making elaborate and exotic foods for the Day of Amour can be a great thing, I am going to tell you a little secret and let you know that I would much rather conserve my energy for my significant other and not get dog tired putting things together in the kitchen.
The prime rib is best served medium rare, which this produces, but you can let it go a little longer if you liked it well cooked. My mother would never had eaten a piece of beef with even the smallest amount of pink in it, and I am just the opposite. If it doesn’t have a healthy amount of pink in it I feel the meat has been burned to a crisp. Every one has their own particular tastes about meat, and nothing is going to change how they feel. So a little bit of Cupid advice here- if you aren’t sure what your guest or person of interest likes in something like prime rib or steak, it would be a good idea to find out before the food gets to the table and spoils things. If you are dating, there is the possibility your date won’t say a word on it, but it could send the relationship south in a hurry. And it really is no big deal cooking longer.
All this kind of meal really needs to go with is perhaps a baked potato or simply prepared pasta and a salad. For dessert choose something you can make ahead of time. A good wine choice for something like beef would be a nice dry Cabernet Sauvignon. The whole thing should be easy, so you can concentrate on Love. And this can be just that, without a whole lot of thought or energy.
I do hope Cupid finds you! And that your day is filled with sweet thoughts and tender feelings.
Boneless Prime Rib Roast with Spicy Dijon 3-2-1 Crust
- 2 pounds boneless prime rib
- olive oil
Spicy Dijon 3-2-1 Crust:
- 3 teaspoons coarse ground Dijon mustard
- 2 teaspoons grated horseradish
- 1 teasoon Worcestershire sauce
- 1/2 tsp. salt
- 1/2 teaspoon black pepper
- pinch sugar (to taste)
- Pat meat dry with paper toweling so it gets a good sear.
- Heat 2-3 tbsp. olive oil in a skillet and sear meat on both sides in an oven safe skillet.
- Spread rub on both sides of meat with a knife or spatula and place in a 425F. oven and continue cooking until an instant read thermometer says 135F for med-rare and allow to sit undisturbed, tented beneath foil, until the temp reaches 140-145F (about 15-20 minutes) then slice and serve.
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