Christmas Prime Rib
Ingrediënten
Servings: 12 / Yield: 1 prime rib roast
- 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
- 2 teaspoons concentrated beef base paste
- 1 ½ cups water
- 1 teaspoon cornstarch
- 1 teaspoon water
Instructies
Step 1
- The day before serving, remove the roast from the package, and dry thoroughly with paper towels.
- Set the roast on a baking sheet, and place in refrigerator overnight.
- Remove from refrigerator 1 hour before cooking time to allow meat to reach room temperature.
- Rub the roast all over with horseradish and Dijon mustard.
- In a bowl, mix together the kosher salt, black pepper, thyme, and garlic powder; sprinkle the spice mix over the roast.
Step 2
- Preheat oven to 450 degrees F (230 degrees C).
- Place the celery, carrot, and onion pieces into the bottom of a roasting pan.
- Place the roast on top of the vegetables.
Step 3
- 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 to 135 degrees F (54 to 57 degrees C) for medium-rare.
- Remove from oven, transfer roast to a platter, and cover with a tent of aluminum foil.
- Allow to rest for 30 minutes.
- Temperature of the meat will rise about 10 degrees during resting time.
Step 4
- To make au jus sauce, skim excess fat from the pan drippings in the roasting pan.
- Place the pan over a burner set to medium heat, and stir in the beef base and 1 1/2 cup of water.
- Bring to a boil, scraping and dissolving any brown flavor bits from the bottom of the pan.
- Strain out and discard the vegetables.
- Combine the cornstarch and 1 teaspoon of water in a small bowl, and whisk the mixture into the sauce.
- Allow the sauce to thicken slightly (sauce will be thin), pour into a gravy boat, and serve with roast.
Notes / Tips / Wine Advice:
Cook's Note I purchased a 6 1/2-pound roast, and this fed 4 adults and 2teens, plus I have leftovers
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