Prep Time::15 mins
Cook Time:: 2 hrs
Additional Time:: 8 hrs 30 mins
Total Time:: 10 hrs 45 mins
Servings::12
Yield::1 prime rib roast
Ingredients
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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
Directions
Gather all ingredients.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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Allow sauce to thicken slightly; pour into a gravy boat and serve with roast.
Serve and enjoy!
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