Christmas Prime Rib Roast
|Prep Time||15 minutes|
|Cook Time||2 hours|
|Passive Time||10 hours|
- 1 6 pound Boneless prime rib roast
- 2 Tablespoon Prepared Horseradish
- 2 Tablespoons Dijon Mustard
- 2 Teaspoons Kosher Salt
- 2 Teaspoons Coarse Ground Black pepper
- 2 Teaspoons Dried Thyme
- 2 Teaspoons Garlic Powder
- 2 Stalks Celery Cut into 2 inch pieces
- 1 loose Carrott Cut into 2 inch pieces
- 1 Small onion Quartered and seperated
- 2 Teaspoons Beef base Paste
- 1 1/2 Cups Water
- 1 Teaspoon Cornstarch
- 1 Teaspoon Water
- The day before serving, remove the roast from the package, and dry thoroughly with paper towels. Set the roast on a baking sheet, and place in refrigerator overnight. Remove from refrigerator 1 hour before cooking time to allow meat to reach room temperature. Rub the roast all over with horseradish and Dijon mustard. In a bowl, mix together the kosher salt, black pepper, thyme, and garlic powder; sprinkle the spice mix over the roast.
- Preheat oven to 450 degrees F (230 degrees C). Place the celery, carrot, and onion pieces into the bottom of a roasting pan. Place the roast on top of the vegetables.
- Roast in the preheated oven for 30 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and roast until the meat is browned and an instant-read meat thermometer inserted into the thickest part of the roast reads 130 to 135 degrees F (54 to 57 degrees C) for medium-rare. Remove from oven, transfer roast to a platter, and cover with a tent of aluminum foil. Allow to rest for 30 minutes. Temperature of the meat will rise about 10 degrees during resting time.
- To make au jus sauce, skim excess fat from the pan drippings in the roasting pan. Place the pan over a burner set to medium heat, and stir in the beef base and 1 1/2 cup of water. Bring to a boil, scraping and dissolving any brown flavor bits from the bottom of the pan. Strain out and discard the vegetables. Combine the cornstarch and 1 teaspoon of water in a small bowl, and whisk the mixture into the sauce. Allow the sauce to thicken slightly (sauce will be thin), pour into a gravy boat, and serve with roast.
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