Every slice of Prime Rib is a little slice of heaven! With a beautifully seasoned and zesty jacket and a rosy interior, it’s impossible not to smile while you eat this. Served with au jus for extra beefiness, Prime Rib is perfect for fancy dinners, romantic evenings in, or for celebrating life! You don’t need the upscale restaurant when you can make this from the comfort of your own home!
Ingredients• 1 (6 pound) prime rib roast, boneless • 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 onion, unpeeled, quartered, and separated • 2 teaspoons concentrated beef base paste • 1 1/2 cups plus 1 teaspoon water • 1 teaspoon cornstarch
The day before serving, remove the roast from the packaging and dry thoroughly with paper towels.
Set the roast on a baking sheet, and place it in the refrigerator overnight.
Remove the roast from the refrigerator 1 hour before cooking to allow the meat to reach room temperature.
Preheat the oven to 450 degrees F.
Rub the roast all over with the horseradish and Dijon mustard.
In a bowl, mix together the kosher salt, black pepper, thyme, and garlic powder.
Sprinkle the spice mixture over the roast.
Place the celery, carrot, and onion pieces into the bottom of a roasting pan.
Place the roast on top of the vegetables.
Roast for 30 minutes.
Reduce the oven temperature to 350 degrees F, and roast until the meat is browned and an instant-read meat thermometer inserted into the thickest part of the roast reads 130-135 degrees F for medium-rare, about 1 hour 30 minutes.The rule of thumb is about 13-15 minutes per pound of meat.
Remove the roast from the oven, transfer it to a platter, and cover with a tent of aluminum foil.
Allow the meat to rest for 30 minutes. The temperature of the meat will rise about 10 degrees during resting time.
Skim the excess fat from the pan drippings in the roasting pan.
Place the pan over a burner set to medium heat.
Stir in the beef base and the 1 1/2 cup of the water.
Bring the mixture to a boil, scraping and dissolving any brown flavor bits from the bottom of the pan with a wooden spoon.
Strain out and discard the vegetables.
Combine the cornstarch and the 1 teaspoon of the water in a small bowl, and whisk the mixture into the sauce.
Allow the sauce to thicken slightly (sauce will be thin), and pour it into a gravy boat.
Serve the au jus with the roast.