Hard French Dinner Side Dish

Christmas Prime Rib

Name: Christmas Prime Rib
Prep time: 29 min
Cook time: 228 min
Total time: 257 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 boneless prime rib roast , 6 pound; 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

Total Time

4h 17m

29m prep · 228m cook

Servings

4 people

Rating

—

Difficulty

Hard

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This prime rib dinner is perfect for Christmas or other special occasions. This recipe includes a mustard and horseradish crust on the beef, and gives you the perfect roasting time. Make a delicious au jus with the pan drippings, and serve with mashed potatoes and roasted veggies for a fabulous feast.

Ingredients

1 boneless prime rib roast , 6 pound
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

Instructions

1

Gather all ingredients.
2

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.
3

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.
4

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.
5

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.
6

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.
7

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.
8

Strain out and discard vegetables. Combine cornstarch and 1 teaspoon of water in a small bowl; whisk the mixture into sauce.
9

Allow sauce to thicken slightly; pour into a gravy boat and serve with roast.
10

Serve and enjoy!