Christmas Prime Rib

Ingredients

• Servings: 1
• 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 1/2 cups water
• 1 teaspoon cornstarch
• 1 teaspoon water

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs

Ready Time: 10 hrs 45 mins


• 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.