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Holiday Prime Rib

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PREP TIME
15 min
COOKING TIME
120 min
TOTAL TIME
645 min
SERVINGS
12 servings
Dinner
Holiday Prime Rib
Ingredients
  • 1 (6 pound) boneless prime rib roast
  • 2 tablespoons prepared horseradish
  • 2 tablespoons Dijon mustard
  • 2 teaspoons kosher salt
  • 2 teaspoons coarsely ground black pepper
  • 2 teaspoons dried thyme
  • 2 teaspoons garlic powder
  • 2 stalks celery, cut into 2-inch pieces
  • 1 carrot, cut into 2-inch pieces
  • 1 small unpeeled onion, quartered and separated
  • 2 teaspoons concentrated beef base (paste)
  • 1 1/2 cups water
  • 1 teaspoon cornstarch
  • 1 teaspoon water
Instructions
1
Gather all the necessary ingredients before starting to prepare your roast.
2
The day prior to serving, carefully take the roast out of its packaging and gently pat it dry with paper towels. Place the roast on a baking sheet, making sure to put it in the refrigerator overnight.
3
Take the time to prepare your roast by rubbing it all over with a mixture of horseradish and Dijon mustard. In a separate bowl, mix together kosher salt, black pepper, thyme, and garlic powder; sprinkle this blend evenly over the roast.
4
Preheat your oven to a high temperature of 450 degrees F (230 degrees C). Place the chopped celery, carrot, and onion at the bottom of a roasting pan; carefully place the roast on top.
5
Roast your meat in the preheated oven for 30 minutes. After this initial period, reduce the oven temperature to a moderate level of 350 degrees F (175 degrees C), and continue roasting until the meat is nicely browned and reaches an internal temperature of 130 degrees F (54 degrees C) for medium-rare.
6
Remove the roast from the oven, transfer it to a serving platter, and cover it with a layer of aluminum foil. Allow the meat to rest for 30 minutes, during which time its temperature will rise by approximately 10 degrees.
7
Prepare the au jus sauce by carefully skimming off any excess fat from the pan drippings in the roasting pan. Place the pan over a medium heat burner and stir in beef base and 1 1/2 cups of water. Bring the mixture to a boil, scraping off any browned bits from the bottom of the pan.
8
Remove the vegetables from the sauce and whisk together cornstarch and 1 teaspoon of water in a small bowl. Whisk the mixture into the sauce until it is well combined.
9
Allow the sauce to thicken slightly; pour it into a serving boat and serve with your roast.
10
Serve and enjoy your deliciously prepared meal!