Perfect Christmas Prime Rib with Au Jus

Prep Time 15 mins

Cook Time 2 hrs

Rest Time 8 hrs

Total Time 10 hrs 15 mins

Best Season: Suitable throughout the year, Christmas

Description

This prime rib recipe, crowned with a mustard and horseradish crust, is the star of any holiday meal. It's surprisingly simple to prepare and delivers melt-in-your-mouth, medium-rare perfection. Pair it with creamy mashed potatoes, roasted vegetables, and the savory au jus made from pan drippings for an unforgettable feast.

Ingredients

For the Prime Rib

1 boneless prime rib roast
2 tablespoons prepared horseradish
2 tablespoons Dijon mustard
2 teaspoons kosher salt
2 teaspoons ground black pepper (coarsely)
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)

For the Au Jus Sauce

2 teaspoons concentrated beef base (paste)
1 ½ cups water
1 teaspoon cornstarch
1 teaspoon water

Instructions

Prep the Roast (Day Before Cooking):

1
- Unwrap the prime rib roast and pat it dry with paper towels.
- Place it on a baking sheet and refrigerate uncovered overnight. This helps to dry out the surface for a better crust.

Prepare for Roasting:

2
- Take the roast out of the fridge about 1 hour before cooking to bring it to room temperature.
- Preheat your oven to 450°F (230°C).
- In a small bowl, mix together the kosher salt, black pepper, thyme, and garlic powder.
- Rub the roast all over with the horseradish and Dijon mustard, then sprinkle generously with the spice mixture.

Roast the Prime Rib:

3
- Scatter the celery, carrot, and onion pieces in the bottom of a roasting pan. Place the roast on top, fat-side up.
- Roast in the oven for 30 minutes to develop a golden crust.
- Lower the oven temperature to 350°F (175°C) and continue roasting until the internal temperature reaches 130°F (54°C) for medium-rare (use an instant-read thermometer). This takes about 15 minutes per pound, but monitor closely.
- Remove the roast from the oven, tent it loosely with aluminum foil, and let it rest for 30 minutes. The temperature will rise another 10 degrees as it rests.

Make the Au Jus Sauce:

4
- While the roast rests, skim any excess fat from the pan drippings. Place the roasting pan on a burner over medium heat.
- Stir in the beef base and 1 ½ cups of water, scraping up the flavorful browned bits from the bottom of the pan. Bring to a boil.
- Strain out and discard the vegetables.
- In a small bowl, whisk together the cornstarch and 1 teaspoon of water. Slowly add this mixture to the pan, whisking until the sauce thickens slightly
- Pour the au jus into a gravy boat or serving bowl.

Read it online: https://eatngohub.com/recipe/perfect-christmas-prime-rib-with-au-jus/

Samantha Doe

Food and Lifestyle Blogger

Hi, I'm Samantha, a full-time food blogger, mother of 2 beautiful daughters and a lovely wife. I live in New Jersey with my family. Loves traveling, sharing new recipes, and spending time with my family.