26 December, 2020
Christmas Prime Rib
Posted in : Beef on by : therecipebum
Christmas Prime Rib
Ingredients
- 6 LB Boneless Prime Rib Roast
- 2 Tbsp Horseradish
- 2 Tbsp Dijon Mustard
- 2 tsp Kosher Salt
- 2 tsp Coarsely Ground Black Pepper
- 2 tsp Dried Thyme
- 2 tsp Garlic Powder
- 2 Stalks Celery Cut into 2 inch pieces
- 1 Carrot Cut into 2 inch pieces
- 1 SM Unpeeled Onion Quartered and Separated
- 2 tsp Concentrated Beef Base
- 1 ½ Cups Water
- 1 tsp Cornstarch
- 1 tsp Water
Instructions
Step 1
- 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.
Step 2
- Preheat oven to 450° F.
- Place the celery, carrot and onion pieces into the bottom of a roasting pan.
- Place the roast on top of the vegetables.
Step 3
- Roast in preheated oven for 30 minutes.
- Reduce oven temperature to 350° and roast until the meat is browned and an instant-read thermometer inserted into the thickest part of the roast reads 130° to 135° 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.
Step 4 – Au Jus
- 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 ½ cups 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 tsp water in a small bowl and whisk the mixture into the sauce.
- Allow the sauce to thicken slightly, pour into gravy boat and serve with roast.