This prime rib dinner is perfect for Christmas or other special occasions. This recipe includes a mustard and horseradish crust on the beef, and gives you the perfect roasting time. Make a delicious au jus with the pan drippings, and serve with mashed potatoes and roasted veggies for a fabulous feast.
Ingredients
- boneless prime rib roast: 1 piece (6 pound)
- prepared horseradish: 2 Tbsp
- Dijon mustard: 2 Tbsp
- kosher salt: 2 tsp
- coarsely ground black pepper: 2 tsp
- thyme: 2 tsp (dried)
- garlic powder: 2 tsp
- stalks celery: 2 piece (cut into 2-inch pieces)
- carrot: 1 piece (cut into 2-inch pieces)
- unpeeled onion, quartered and separated: 1 piece
- concentrated beef base (paste): 2 tsp
- ½ cups water: 1 piece
- cornstarch: 1 tsp
- water: 1 tsp
Metric Conversion
Stages of cooking
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Gather all ingredients. ALLRECIPES / QI AI
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The day before serving, remove the roast from the package and dry thoroughly with paper towels. Set roast on a baking sheet, and place in refrigerator overnight. Remove from refrigerator 1 hour before cooking to allow meat to reach room temperature. ALLRECIPES / QI AI
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Rub the roast all over with horseradish and Dijon mustard. Mix kosher salt, black pepper, thyme, and garlic powder together in small bowl; sprinkle over the roast. ALLRECIPES / QI AI
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Preheat the oven to 450 degrees F (230 degrees C). Place celery, carrot, and onion into the bottom of a roasting pan; place the roast on top. ALLRECIPES / QI AI
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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 degrees F (54 degrees C) for medium-rare. ALLRECIPES / QI AI
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Remove from oven, transfer roast to a platter, and cover with a tent of aluminum foil. Allow to rest for 30 minutes. The temperature of the meat will rise about 10 degrees during resting time. ALLRECIPES / QI AI
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To make au jus sauce: Skim excess fat from pan drippings in the roasting pan. Place the pan over a burner set to medium heat; stir in beef base and 1 1/2 cups of water. Bring to a boil, scraping and dissolving any brown flavor bits from the bottom of the pan. ALLRECIPES / QI AI
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Strain out and discard vegetables. Combine cornstarch and 1 teaspoon of water in a small bowl; whisk the mixture into sauce. ALLRECIPES / QI AI
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Allow sauce to thicken slightly; pour into a gravy boat and serve with roast.
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Serve and enjoy! ALLRECIPES / QI AI
