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Christmas Prime Rib
Christmas Prime Rib
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Prep Time:
15 minutes
Cook Time:
120 minutes
Total Time:
645 minutes
Indulge in a succulent Christmas prime rib dinner with perfectly roasted tender beef and flavorful au jus.
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)
  • 1.5 cups water
  • 1 teaspoon cornstarch
  • 1 teaspoon water
Instructions:
  • Prepare all your ingredients.
  • One day before serving, unwrap the roast and pat it dry with paper towels. Place the roast on a baking sheet and refrigerate overnight. Take it out of the fridge 1 hour before cooking to let it come to room temperature.
  • Coat the roast in a mixture of horseradish and Dijon mustard. Combine kosher salt, black pepper, thyme, and garlic powder in a small bowl, then season the roast with the mixture.
  • Preheat your oven to a piping hot 450 degrees F (230 degrees C) and layer the bottom of a roasting pan with celery, carrot, and onion. Then, nestle the roast on top.
  • Roast in the preheated oven for 30 minutes. Then, lower the oven temperature to 350°F (175°C) and continue roasting until the meat is golden brown and reaches an internal temperature of 130°F (54°C) for medium-rare doneness.
  • Take the roast out of the oven, place it on a platter, and gently cover it with aluminum foil, creating a tent shape. Let it rest for 30 minutes to allow the meat's temperature to increase by approximately 10 degrees.
  • After removing excess fat from the pan, heat it over medium, then add beef base and 1 1/2 cups of water. Boil the mixture, scraping up any delicious flavor bits from the bottom of the pan.
  • Remove and discard the vegetables. In a small bowl, mix the cornstarch and 1 teaspoon of water, then whisk it into the sauce.
  • Thicken the sauce slightly, then transfer it to a gravy boat and serve with the roast.
  • Indulge and savor every bite!

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