Apple-Dijon Prime Rib

Apple-Dijon Prime Rib

Slow-roasted with apple-dijon butter, this prime rib is tender and juicy with exceptional flavor.


Servings: 24

Prime Rib:

1 lb (16 oz) unsalted butter, at room temperature

3/4 cup (6 oz) Musselman’s® Apple Butter

1/4 cup Dijon mustard

2 bone-in prime rib roasts (13 to 14 lb each)

1/4 cup each salt and pepper



2/3 cup butter

2 large onions, thinly sliced

2/3 cup (2.8 oz) all-purpose flour

3 cloves (2.4 oz) garlic, minced

6 cups (48 fl oz) sodium-reduced beef broth (approx.)

1/4 cup (60 mL) Worcestershire sauce

1 1/2 cups (12 oz) Musselman’s® Apple Butter

1/2 cup Dijon mustard


  1. Prime Rib: Stir together butter, Apple Butter, and Dijon until blended. Slather over prime rib roasts. Season generously with salt and pepper.
  2. Roast in combi-oven on 300˚F for 3 to 4 hours or until instant-read thermometer inserted in center registers 145°F for medium-rare. Reserve any pan drippings for gravy, skimming off any excess fat. Let stand for 20 minutes before slicing.
  3. Gravy: Melt butter in large saucepan set over medium heat; cook onions for 8 to 10 minutes or until softened. Stir in flour; cook for 3 minutes. Whisk together pan drippings, beef broth and Worcestershire sauce; pour into saucepan. Bring to boil; stir in Apple Butter and Dijon. Reduce heat to low and simmer for 8 to 10 minutes or until thickened. Remove bones from prime rib roasts; slice into 24 slices.
  4. For each serving, serve 2 slices prime rib with 1/3 cup (2.5 oz) gravy.



  • Alternatively, for easy slicing, use boneless beef prime rib.
  • Garnish with finely chopped chives or parsley.

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