Christmas Prime Rib

A prime rib dinner is a splendid choice for Christmas! This recipe features a Dijon mustard crust and provides the perfect roasting time for prime rib.

• Preparation Time: 15 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 15 mins
• Calories: 410 Calories

Ingredients

• 1 teaspoon water
• 1 teaspoon cornstarch
• 2 teaspoons kosher salt
• 2 teaspoons dried thyme
• 2 teaspoons garlic powder
• 2 tablespoons prepared horseradish
• 2 tablespoons Dijon mustard
• 2 teaspoons coarsely ground black pepper
• 2 stalks celery, cut into 2-inch pieces
• 1 (6 pound) boneless prime rib roast
• 1 carrot, cut into 2-inch pieces
• 1 small unpeeled onion, quartered and separated
• 2 teaspoons concentrated beef base (paste)
• 1.5 cups water

Recipe Instructions

Step 1

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.

Step 2

Gather all ingredients.

Step 3

Serve and enjoy!

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Strain out and discard vegetables. Combine cornstarch and 1 teaspoon of water in a small bowl; whisk the mixture into sauce.

Step 10

Allow sauce to thicken slightly; pour into a gravy boat and serve with roast.