Ingredients for Mustard-Seed-Crusted Prime Rib Roast with Roasted Balsamic Onions

• 120ml crème fraîche

• 120 ml vispgrädde

• 60ml prepared white horseradish

• 240ml plus 1 teaspoon dijon mustard, divided

• 4 medium onions, cut into 3/4-inch wedges with some core attached

• 5 very large shallots (about 450g ), quartered through root end

• 45ml balsamic vinegar

• 2 matskedar olivolja

• 1 1/2 teaspoons coarse kosher salt plus additional (for sprinkling)

• 4 garlic cloves, minced

• 1 4.3kg bone-in standing prime rib roast, trimmed

• 2 tablespoons yellow mustard seeds

• 60ml brandy

• 2 cups low-salt beef broth

• Chopped fresh italian parsley

Using electric mixer, beat crème fraîche and cream in medium bowl to firm peaks. Fold in horseradish and 50g mustard. Season to taste with salt and pepper. Cover and chill. DO AHEAD: Can be made 8 hours ahead. Keep chilled. Rewhisk before serving.

Preheat oven to 232°C. Toss onions, shallots, vinegar, oil, and 1 1/2 teaspoons coarse salt in large bowl. Sprinkle roast lightly with coarse salt and generously with pepper. Stir 100g mustard and garlic in small bowl; rub over roast. Place roast, bone side down, in roasting pan. Sprinkle mustard seeds over, pressing to adhere. Roast 20 minutes. Reduce oven temperature to 177°C.

Arrange onion mixture around roast. Return to oven; roast until instant-read thermometer inserted into centre registers 49°C, stirring onion mixture occasionally, about 2 1/4 hours for medium-rare.

Transfer roast to work surface. Tent with foil; let rest 30 minutes. If necessary, increase oven temperature to 232°C and return onion mixture to roasting pan and roast until deep brown and very tender, about 10 minutes. Using slotted spoon, transfer onion mixture to medium bowl.

Place roasting pan over 2 burners on medium-high heat. Add brandy; stir 30 seconds. Whisk in broth and remaining 1 teaspoon mustard; boil until reduced to 300ml jus, stirring occasionally, about 10 minutes. Season jus with salt and pepper.

Slice roast; arrange on platter. Spoon onions around roast. Sprinkle parsley over. Pass dijon crème fraîche and jus alongside.

The king of roasts meets its match in the king of wines. Dijon mustard's pleasant sharpness softens Cabernet's big tannins. With the roast, try the ROBERT MONDAVI 2006 CABERNET SAUVIGNON OAKVILLE (California, $45). The wine's spice and blackberry flavours are perfect with the beef.

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