Minutes Prep time: 30
Minutes Total time: 300
Servings: 8
Difficulty: Intermediate
PAM® Expeller Pressed Avocado Oil No-Stick Cooking Spray
6 pounds boneless prime rib roast
1 tablespoon kosher salt
1 teaspoon cracked black pepper
2 pkgs (15 oz each) Birds Eye® Oven Roasters™ Seasoned Red Potato Wedges and Onions
1/2 cup sour cream
1/2 cup heavy (whipping) cream
3 tablespoons Gulden’s® Dijon mustard
2 tablespoons chopped fresh chives
1 tablespoon cider vinegar
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 77 mg | 8% |
| Carbohydrate | 19 g | 6% |
| Cholesterol | 255 mg | 85% |
| Total Fat | 25 g | 39% |
| Iron | 5 mg | 28% |
| Calories | 629 kcal | 31% |
| Sodium | 1423 mg | 59% |
| Protein | 75 g | 151% |
| Saturated Fat | 11 g | 53% |
| Sugars | 3 g | 0 |
| Vitamin C | 1 mg | 1% |
Preheat oven to 250°F. Spray large roasting pan with rack with avocado oil spray. Season prime rib roast with salt and pepper. Place on rack, fat side up. Spray top of roast with avocado oil spray.
Insert oven-safe digital thermometer into center of roast. Bake until internal temperature reaches desired doneness (125°F for rare, 130°F for medium rare, 135°F for medium to medium-well), 3 to 4 hours.
Remove prime rib from oven and cover with foil. Leave on the counter to rest for at least 30 minutes.
Increase oven temperature to 450°F. Spray large baking sheet with avocado oil spray. Pour potatoes onto baking sheet and cook according to package directions while prime rib rests.
Stir together sour cream, heavy cream, Dijon mustard, chives and vinegar in small bowl.
When potatoes are done cooking, remove from oven and keep warm. Uncover prime rib and return pan to the 450°F oven. Cook until browned, 15 to 30 minutes.
Remove prime rib to a cutting board, slice and serve with Dijon cream sauce and roasted potatoes.
Prime Rib with Dijon Cream Sauce
