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
- Au Jus Sauce:
- 2 teaspoons concentrated beef base (paste)
- 1 ½ cups water
- 1 teaspoon cornstarch
- 1 teaspoon water
Instructions
- Gather all ingredients.
- A variety of bowls with ingredients to make Christmas prime rib.
- The day before you plan to serve the prime rib, remove 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 beef to reach room temperature.
- Trussed prime rib on a baking sheet.
- 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.
- Trussed prime rib seasoned with horseradish and mustard on a baking dish.
- 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.
- Trussed and seasoned prime rib atop of vegetables on a baking sheet.
- 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.
- A person inserting a thermometer into cooked prime rib.
- 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.
- Prime rib covered with foil.
- 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.
- A person deglazing a roasting pan.
- Strain out and discard vegetables. Combine cornstarch and 1 teaspoon of water in a small bowl; whisk the mixture into sauce.
- A person adding cornstarch slurry to beef broth.
- Allow sauce to thicken slightly; pour into a gravy boat and serve with roast.
- Au jus in a gravy boat.
- Serve and enjoy!