Rib Roast with Thyme-Mustard Jus

• 1/2 cup honey-Dijon mustard
• 3 teaspoons chopped fresh thyme
• 1 3 1/2- to 4-pound boneless prime rib beef roast, excess fat trimmed
• 1/4 cup dry white wine

1. Mix mustard and 2 teaspoons thyme in small bowl.
2. Place beef in heavy large roasting pan.
3. Coat beef with mustard mixture.
4. Cover; let stand 1 1/2 hours at room temperature or refrigerate overnight.
5. Preheat oven to 375F.
6. Scrape off marinade from beef; reserve marinade.
7. Roast beef 1 hour.
8. Brush reserved marinade over beef.
9. Roast until thermometer inserted into center of beef registers 120F, about 10 minutes longer.
10. Transfer beef to cutting board.
11. Tent with foil to keep warm.
12. Pour pan juices into 1-cup glass measuring cup.
13. Spoon fat off top of pan juices.
14. Return juices to pan.
15. Place pan atop burners on medium-high heat.
16. Add wine and 1/2 cup water.
17. Boil until juices are reduced to 1/2 cup, scraping up any browned bits.
18. Stir in remaining 1 teaspoon thyme.
19. Cut beef into 1/2-inch-thick slices.
20. Sprinkle with salt and pepper.
21. Serve beef with reduced juices.

honey, thyme, prime, white wine

Taken from www.epicurious.com/recipes/food/views/rib-roast-with-thyme-mustard-jus-102970 (may not work)