Ingredients:

For the Prime Rib Roast:

• 1 (6-pound) boneless prime rib roast
• 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 unpeeled onion, quartered and separated

For the Au Jus Sauce:

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

Steps:

1. Prepare the Prime Rib Roast:

• Start by taking the prime rib roast out of the refrigerator and allowing it to come to room temperature for about 30 minutes. This ensures even cooking throughout the roast.

2. Make the Seasoning Rub:

• In a small bowl, combine the horseradish, Dijon mustard, kosher salt, black pepper, dried thyme, and garlic powder. Mix them together to create a smooth paste.

3. Season the Prime Rib Roast:

• Rub the seasoning mixture all over the prime rib roast. Be sure to coat the entire surface of the meat, pressing the rub into the roast for maximum flavor. The horseradish and mustard will create a flavorful crust on the outside of the roast, while the other seasonings will infuse the meat with a savory aroma.

4. Prepare the Roasting Pan:

• Preheat your oven to 450°F (230°C).
• In the bottom of a large roasting pan, place the celery, carrot, and onion pieces. These vegetables will act as a natural rack for the prime rib and help infuse additional flavor into the meat as it roasts. You can also add some fresh herbs, such as rosemary or thyme, for extra fragrance.

5. Roast the Prime Rib:

• Place the seasoned prime rib roast onto the prepared vegetables in the roasting pan, fat side up. This will allow the fat to melt and baste the meat as it cooks.
• Roast the prime rib in the preheated oven for 15 minutes at 450°F. This high heat will help form a beautiful crust on the outside of the roast.
• After 15 minutes, reduce the oven temperature to 350°F (175°C) and continue roasting for about 1.5 hours for medium-rare. For medium, cook for 2 hours. Use a meat thermometer to check for doneness: 120-125°F for rare, 130-135°F for medium-rare, and 140-145°F for medium.

6. Rest the Meat:

• Once the prime rib has reached your desired level of doneness, remove it from the oven and transfer it to a cutting board. Tent it with aluminum foil and let it rest for at least 15-20 minutes. Resting the meat allows the juices to redistribute, ensuring a tender and juicy roast.

7. Make the Au Jus Sauce:

• While the roast is resting, prepare the Au Jus sauce. In a small saucepan, whisk together the beef base, water, cornstarch, and water (for dissolving the cornstarch). Bring to a simmer over medium heat, whisking constantly until the sauce thickens slightly and becomes silky smooth.

8. Serve the Prime Rib Roast:

• After the roast has rested, slice it against the grain into thick, juicy slices. Arrange the slices on a platter and pour some of the Au Jus sauce over the top, or serve it on the side for dipping.

Prep Time: 15 minutes

Cook Time: 2 hours

Total Time: 2 hours 15 minutes

KCAL: 350 calories per serving (approximate, varies based on portion size)

Servings: 6-8 servings (depending on portion size)

Explanation of the Recipe: Why It’s Timeless:

Prime rib roast is a dish that has stood the test of time for a reason. It’s rich, flavorful, and packed with juicy, tender meat that pleases even the most discerning palates. The unique combination of seasonings, such as horseradish and Dijon mustard, provides a zesty contrast to the deep, savory flavor of the beef, while the slow roasting method allows the fat to melt into the meat, ensuring maximum tenderness. The Au Jus sauce, which is rich and flavorful, adds the finishing touch, turning each bite into a savory delight. Whether you’re serving it at Christmas dinner, a New Year’s celebration, or a Sunday family gathering, a prime rib roast brings an element of elegance and indulgence to the table.

Nutrition Facts (per serving):

• Calories: 350
• Total Fat: 25g
• Saturated Fat: 9g
• Cholesterol: 75mg
• Sodium: 800mg
• Total Carbohydrates: 5g
• Dietary Fiber: 1g
• Sugars: 3g
• Protein: 27g

FAQs:

1. Can I use bone-in prime rib for this recipe? Yes, you can use a bone-in prime rib. The cooking time may be slightly longer, but the flavor and tenderness will be just as exceptional. If using bone-in, estimate an extra 30 minutes of cooking time, depending on the size of the roast.

2. How do I know when the prime rib is done? The best way to check for doneness is by using a meat thermometer. For medium-rare, aim for an internal temperature of 130-135°F, and for medium, target 140-145°F. Remember to let the roast rest after removing it from the oven to allow the juices to redistribute.

3. Can I make the Au Jus sauce ahead of time? Yes, you can prepare the Au Jus sauce ahead of time and reheat it before serving. Just be sure to store it in an airtight container in the refrigerator for up to 3 days.

Tips for Making the Perfect Prime Rib Roast:

1. Let the Meat Come to Room Temperature: Allow the prime rib roast to rest at room temperature for about 30 minutes before cooking. This ensures even cooking throughout the roast.
2. Don’t Skip the Resting Period: Resting the roast after cooking is essential for preserving the juiciness and tenderness. It gives the meat time to redistribute its juices, which results in a more flavorful bite.
3. Use a Meat Thermometer: To ensure your prime rib is cooked to perfection, use a meat thermometer. Cooking times can vary based on the size of the roast, so a thermometer is the most reliable way to achieve the desired doneness.
4. Baste the Roast: If you prefer a more intense flavor, baste the roast every 30 minutes with the drippings from the roasting pan. This will enhance the seasoning and make the exterior even more flavorful.

Storage Tips:

Leftover prime rib can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm the slices in a covered pan on low heat, adding a bit of beef broth or water to keep the meat moist. The Au Jus sauce can be refrigerated for up to 3 days as well and reheated in a saucepan.

Conclusion:

This prime rib roast with Au Jus sauce is the ultimate indulgence for any special occasion or family gathering. With its rich flavors, tender meat, and savory sauce, it brings a sense of elegance to the table that everyone will appreciate. Whether you’re an experienced home chef or a novice cook, this recipe is straightforward and guaranteed to impress. The combination of the bold seasoning rub, slow roasting process, and savory Au Jus sauce creates a meal that is both luxurious and deeply satisfying. Prepare this dish for your next big celebration, and it will undoubtedly become a treasured favorite for years to come.