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Prime Rib with Mustard Cream Sauce Ingredients For the prime rib: 1 (6 pound) first-cut beef standing rib roast (about 3 bones) (see note 1) Kosher salt and freshly ground black pepper 2 teaspoons olive oil For the mustard cream sauce: 1 cup sour cream 1 cup heavy cream 4 egg yolks 3 1/2 tablespoons Dijon mustard 2 tablespoons white wine vinegar 1/4 teaspoon granulated sugar Salt and freshly ground black pepper 2 tablespoons fresh chives minced Instructions To cut the meat off the bone (see note 1): Hold the meaty lobe in one hand and a sharp boning or chef's knife in the other hand, run knife down length of first bone, following contours as closely as possible to separate it from meat

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