July 7, 2026
URL: https://www.birdseye.com/recipes/dinner/prime-rib-dijon-cream-sauce-9775
- Prep time 30 minutes
- Total time 300 minutes
- Servings 8
Ingredients
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PAM® Expeller Pressed Avocado Oil No-Stick Cooking Spray
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6 pounds boneless prime rib roast
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1 tablespoon kosher salt
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1 teaspoon cracked black pepper
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2 pkgs (15 oz each) Birds Eye® Oven Roasters™ Seasoned Red Potato Wedges and Onions
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1/2 cup sour cream
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1/2 cup heavy (whipping) cream
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3 tablespoons Gulden’s® Dijon mustard
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2 tablespoons chopped fresh chives
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1 tablespoon cider vinegar
Nutrition Information
629 calories, 19g carbs
Directions
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Step one
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.
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Step two
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.
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Step three
Remove prime rib from oven and cover with foil. Leave on the counter to rest for at least 30 minutes.
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Step four
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.
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Step five
Stir together sour cream, heavy cream, Dijon mustard, chives and vinegar in small bowl.
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Step six
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.
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Step seven
Remove prime rib to a cutting board, slice and serve with Dijon cream sauce and roasted potatoes.