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Christmas Prime Rib

A flavorful and tender prime rib roast, perfect for holiday gatherings, served with a delicious au jus sauce.
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Prep Time 1 hour
Cook Time 2 hours
Total Time 3 hours
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 pounds 1 (6 pound) boneless prime rib roast Choose a well-marbled cut for better flavor.
  • 2 tablespoons prepared horseradish For seasoning the roast.
  • 2 tablespoons Dijon mustard For seasoning the roast.
  • 2 teaspoons kosher salt For seasoning.
  • 2 teaspoons coarsely ground black pepper For seasoning.
  • 2 teaspoons dried thyme For seasoning.
  • 2 teaspoons garlic powder For seasoning.
  • 2 stalks celery, cut into 2-inch pieces To flavor the roast.
  • 1 medium carrot, cut into 2-inch pieces To flavor the roast.
  • 1 small unpeeled onion, quartered and separated To flavor the roast.
  • 2 teaspoons concentrated beef base (paste) For making the au jus.
  • 1.5 cups water For making the au jus.
  • 1 teaspoon cornstarch For thickening the au jus.
  • 1 teaspoon water For mixing with cornstarch.

Method
 

Preparation
  1. Gather all your ingredients to smooth the cooking process.
  2. A day before serving, remove the prime rib from packaging and dry it thoroughly with paper towels.
  3. Place the roast on a baking sheet in the refrigerator overnight.
  4. On the cooking day, let the roast sit at room temperature for 1 hour before cooking.
  5. Rub the roast with prepared horseradish and Dijon mustard.
  6. In a small bowl, mix kosher salt, black pepper, thyme, and garlic powder; rub this mixture over the roast.
Cooking
  1. Preheat the oven to 450°F (230°C).
  2. Place celery, carrot, and onion in the bottom of a roasting pan.
  3. Put the prime rib on top of the vegetables и roast for 30 minutes.
  4. Reduce the temperature to 350°F (175°C) and continue roasting until the internal temperature reaches 130°F (54°C) for medium-rare, about 1.5 to 2 hours.
  5. Once cooked, remove from the oven and tent loosely with aluminum foil for 30 minutes.
Making Au Jus
  1. Skim off excess fat from the pan drippings.
  2. Place the pan over medium heat, stir in beef base and water, and bring to a boil.
  3. Strain out the vegetables and discard them.
  4. Mix cornstarch with water until smooth and whisk into the sauce to thicken.
  5. Pour the au jus into a gravy boat for serving.
Serving
  1. Slice the prime rib into even portions, about half an inch thick.
  2. Arrange the sliced meat on a platter and pour some au jus over it.
  3. Serve with a gravy boat filled with additional au jus.

Notes

Ensure to monitor the internal temperature carefully to avoid overcooking. Allow the roast to rest adequately for optimal juiciness.