Ingredients: |
Ingredients: 1 (6 pound) boneless prime rib roast
2 TB prepared horseradish
2 TB Dijon mustard
2 tsp salt
2 tsp coarsely ground black pepper
2 tsp dried thyme
2 tsp garlic powder
2 stalks celery, cut into 2" pieces
1 carrot, cut into 2" pieces
1 small unpeeled onion, quartered & separated
2 tsp concentrated beef base (paste)
1 tsp cornstarch
1 tsp water
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Directions: |
Directions:The day before serving, remove roast from package & dry thoroughly with paper towels. Set the roast on a baking sheet & place in refrigerator overnight. Remove from 'frig ONE hour before cooking time to allow meat to reach room temperature. Rub the roast all over with horseradish & mustard. In a bowl, mix together the salt, pepper, thyme & garlic powder. Sprinkle all over coated roast
Preheat oven to 450º. Place the carrot, onion & celery onto bottom of roasting pan. Place the roast on top of vegetables.
Roast for 30 minutes. Reduce oven temperature to 350º & roast until meat is browned & temperature reads 130 to 135º for medium rare doneness. Remove from oven, transfer to a platter & cover with a tent of aluminum foil. Allow to rest 30 minutes. Temperature of meat will rise about 10º during resting time.
To make au jus sauce, skim excess fat from pan drippings in roasting pan. Place the pan over a burner set to medium heat & stir in the beef base & 1/2 cup water. Bring to a boil, scraping & dissolving any brown flavor bits from the bottom of the pan. Strain out & discard the vegetables. Combine cornstarch & 1 tsp water in a small bowl & whisk into the sauce. Allow the sauce to thicken slightly , pour into a gravy boat & serve with the meat. |
This recipe for Christmas Prime Rib is from