Christmas prime rib Recipe

Christmas prime rib Recipe

A prime rib dinner is perfect for Christmas or other special occasions. This recipe features a mustard horseradish crust on top of the beef, giving you the perfect cooking time. 

Prep time: 15 minutes 

COOKING TIME: 2 hours 

Extra time: 8 hours and 30 minutes 

Total time: 10 hours 45 minutes 

Services: 12 

Yield: 1 prime rib roast 

INGREDIENTS 

• 1 (6 pound) boneless rib roast 

• 2 tablespoons prepared horseradish 

• 2 tablespoons Dijon mustard 

• 2 teaspoons kosher salt 

• 2 teaspoons of coarsely ground black pepper 

• 2 teaspoons of dried thyme 

• 2 teaspoons of garlic powder 

• 2 celery stalks, cut into 2-inch pieces 

• 1 carrot, cut into 2-inch pieces 

• 1 small unpeeled onion, quartered and divided 

• Au juice sauce: 

• 2 teaspoons beef base concentrate (paste) 

• 1 ½ cups of water 

• 1 teaspoon of cornstarch 

• 1 teaspoon of water 

DIRECTION 

Step 1

The day before serving, remove the roast from the packaging and dry thoroughly with paper towels. Place the roast on a baking sheet and refrigerate overnight. Remove from the fridge 1 hour before cooking to allow the meat to come to room temperature. Rub the whole roast with horseradish and Dijon mustard. Mix together kosher salt, black pepper, thyme, and garlic powder in a small bowl; sprinkle over the roast. 

Step 2 

Preheat the oven to 230 degrees C. Place the celery, carrot, and onion in the bottom of a skillet; Place the baking on top. 

Step 3 

Bake in the preheated oven for 30 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and roast until meat is browned and an instant read meat thermometer inserted into thickest part of roast reads 130 degrees F (54 degrees C) for seared to perfection. Remove from the oven, place the roast on a plate and cover with an aluminum foil tent. Leave to rest for 30 minutes. The temperature of the meat rises by about 10 degrees during the rest period. 

Step 4 

Preparing the au jus sauce: Skim off excess fat from the gravy in the roasting pan. Place the pan on a stove set to medium heat; Stir in beef base and 1 1/2 cups water. Bring to a boil, scrape and spread out any bits of brown flavor from the bottom of the pan. Drain and discard the vegetables. Combine cornstarch and 1 teaspoon water in a small bowl; Stir mixture into sauce. Allow the sauce to thicken slightly; Pour into a gravy boat and serve to roast. 

NUTRITION FACTS 

per serving: 410 calories, 34g fat, 3g carbohydrates, 23g protein.

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