Tired of turkey or ham for every holiday meal? Looking for an easy yet delicious alternative for any special occasion? This prime rib recipe is just what you need.
The cost of a 6 or 7 LB prime rib is only a little more than buying a whole turkey, and the prep and cooking time are less leaving you more time to enjoy your guests. Traditionally served with horseradish sauce.
* Please note there is one prep step you have to do the day before you make this meal. It is quick and easy, but don’t overlook it.
- 6 or 7 LB boneless prime rib roast
- 3 Tablespoons Horseradish Mustard (if you can’t find this you can make your own by mixing equal parts brown mustard and horseradish)
- 1 teaspoon garlic powder
- 2 teaspoons kosher salt
- 2 teaspoons black pepper
- 2 teaspoons thyme
- 2 carrots
- 2 stalks celery
- one head of garlic (or one medium onion)
- 1 can low sodium beef broth
- 1 teaspoon corn starch dissolved in 1 Tablespoon water
- The day before you want to cook the roast remove it from all packaging and dab it dry with paper towels. Place the roast on a large plate or baking sheet and put it in the refrigerator uncovered.
- Take the prime rib roast out of the refrigerator 1-2 hours before you want to cook it so that it comes to room temperature.
- While the roast is resting, wash the carrots and celery and cut the ends off. Cut them into finger sized pieces and spread them across the bottom of your roasting pan. Cut the head of garlic in half (or onion in quarters) and place that in the bottom of the with the carrots and celery.
- In a small bowl mix the salt, pepper, thyme, and garlic powder. Stir well.
- Preheat oven to 450 degrees.
- Once the roast has rested, place it in the roasting pan on top of the vegetables with the fatty side up.
- Smear the mustard all over the top and sides of the roast (but not the cut side of the roast).
- Gently press the herb and spice mixture into the mustard all over the roast.
- Place the roast (uncovered) into the 450 degree oven for 30 minutes, then reduce oven temp to 300 degrees. Roast for approximately 2 hours, until a meat thermometer reads 125 degrees at the thickest part of the roast. You can leave it in the oven to 135 for medium or 145 for medium well.
- Place the roast on a serving platter and cover with tinfoil (don’t discard the pan drippings). Let it rest for 30 minutes before carving. The internal temp will come up to somewhere between 130 and 135 degrees (medium rare).
- To make Au Jus (pronounced AW ZHOO) gravy, remove the vegetables from the roasting pan. Pour the can of beef broth into the pan and skim off fat with a spoon. Bring liquid to a simmer on the stove, stirring well to dissolve all pan drippings.
- Stir in the cornstarch dissolved in water and stir thoroughly. Remove from heat, place in a small bowl or gravy boat. Note: Au Jus is much thinner than traditional gravy.
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