Ingredients
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1 (6 pound) boneless prime rib roast
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2 tablespoons prepared horseradish
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2 tablespoons Dijon mustard
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2 teaspoons kosher salt
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2 teaspoons coarsely ground black pepper
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2 teaspoons dried thyme
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2 teaspoons garlic powder
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2 stalks celery, cut into 2-inch pieces
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1 carrot, cut into 2-inch pieces
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1 small unpeeled onion, quartered and separated
Au Jus Sauce:
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2 teaspoons concentrated beef base (paste)
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1 ½ cups water
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1 teaspoon cornstarch
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1 teaspoon water
Directions
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Gather all ingredients.
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The day before you plan to serve the prime rib, remove 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 beef to reach room temperature.
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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.
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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.
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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.
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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.
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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.
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Strain out and discard vegetables. Combine cornstarch and 1 teaspoon of water in a small bowl; whisk the mixture into sauce.
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Allow sauce to thicken slightly; pour into a gravy boat and serve with roast.
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Serve and enjoy!
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Nutrition Facts (per serving)
| 410 | Calories |
| 34g | Fat |
| 3g | Carbs |
| 23g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 410 | |
| % Daily Value * | |
| Total Fat 34g | 43% |
| Saturated Fat 14g | 70% |
| Cholesterol 84mg | 28% |
| Sodium 466mg | 20% |
| Total Carbohydrate 3g | 1% |
| Dietary Fiber 1g | 3% |
| Total Sugars 1g | |
| Protein 23g | 45% |
| Vitamin C 2mg | 2% |
| Calcium 26mg | 2% |
| Iron 3mg | 14% |
| Potassium 364mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
