Recipe Details | Rick's Cooking School

Ingredients

• 2 tablespoon dijon mustard
• 1 tespoon salt
• 1 tablespoon oil
• 2 teaspoons thyme, chopped
• 2 cloves garlic, chopped
• 2 teaspoons black pepper, coarsely ground
• 1 (4 pound) prime rib roast with bone and cap
• 1 ounce dried porcini mushrooms, chopped into small bits
• 1/2 cup red wine
• 2 cups beef stock
• 2 teaspoons Worcestershire sauce