Ingredients: |
Ingredients: 1 6-7 lb. boneless rib roast
2 T. prepared horseradish
2 T. Dijon mustard
2 tsp each of kosher salt, coarse ground pepper, dried thyme and garlic powder
2 celery stalks
1 carrot
1 small yellow onion
2 tsp. concentrated beef base
1 1/2 cups + 1 tsp. cold water
1 tsp. corn starch
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Directions: |
Directions:Ask your butcher for a roast that has been aged at least 30 days. Plan on 1 pound per person. The day before cooking, remove the roast from the package and dry it off with a paper towel. Set on a baking sheet and put back in the refrigerator overnight. One hour prior to cooking, remove the roast from the fridge. Rub the top and sides with the horseradish and mustard. Combine the dry spices in a bowl and mix well then sprinkle the seasoning all over the roast. Let sit at room temperature until an hour has elapsed, this will allow for more even cooking and a more accurate cooking time. Preheat the oven to 450º. Wash the celery and carrot, then cut into 2 inch pieces and set in the bottom of a 9 X 13 roasting pan. Cut the onion with the skin into 4 pieces then break apart and add to the pan. Place the roast on top of the vegetables and cook for 30 minutes, until the meat has a light char. Then reduce the heat to 350º and continue to cook for approx. 1 1/2 hours, to an internal temperature of 110-115º for medium rare. (For larger roasts, cook an additional 15-20 minutes per pound.) Remove the roast, place on a platter, cover with foil and allow to rest for 30 minutes. Skim the fat from the roasting pan, leaving any juice. Place on a burner at medium heat. Add the beef base and 1 1/2 cups water and bring to a low boil. Meanwhile, combine the corn starch and the tsp. of water and mix well. Add to boiling stock and cook one minute to thicken. Strain into a gravy boat, discard vegetables and serve the au jus with the beef. |
This recipe for Prime Rib for the Holidays is from