Holiday Prime Rib Roast

Ingredients List

• 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 Gravy:

• 2 teaspoons concentrated beef base (paste)

• 1 ½ cups water

• 1 teaspoon cornstarch

• 1 teaspoon water

Instructions

Prepare all ingredients.

The day before serving, remove the prime rib from its packaging and pat dry with paper towels. Place the roast on a baking sheet and refrigerate overnight. Before cooking, take it out of the fridge 1 hour ahead to bring it to room temperature.

Coat the roast with a generous layer of horseradish and Dijon mustard. In a small bowl, combine kosher salt, black pepper, thyme, and garlic powder, then sprinkle the mixture evenly over the roast.

Preheat your oven to 450°F (230°C). Arrange celery, carrots, and onions in the bottom of a roasting pan, then place the seasoned roast on top.

Place the roast in the preheated oven and cook for 30 minutes. Lower the oven temperature to 350°F (175°C), and continue roasting until the roast is browned and a meat thermometer inserted into the thickest part reads 130°F (54°C) for medium-rare.

Take the roast out of the oven, place it on a platter, and cover loosely with aluminum foil. Let it rest for 30 minutes, allowing the internal temperature to rise by about 10 degrees.

To prepare the au jus sauce: Remove excess fat from the pan drippings in the roasting pan. Set the pan over medium heat, then stir in beef base and 1 1/2 cups of water. Bring to a boil, scraping up and dissolving the flavorful brown bits from the bottom of the pan.

Strain and discard the vegetables. In a small bowl, mix cornstarch with 1 teaspoon of water, then whisk the mixture into the sauce.

Allow the sauce to thicken slightly, then transfer to a gravy boat and serve alongside the roast.

Now it's time to serve and enjoy!

Nutritional Information (per serving)