Don’t eat meat? SO SORRY! I’m not an over the top carnivore but on occasion I do like a nice steak or in this case a five-star holiday prime rib roast. I may even forgo the traditional ham this Christmas and surprise my family with some real red meat!
Five Star Holiday Prime Rib
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
2 teaspoons concentrated beef base (paste)
1 1/2 cups water
1 teaspoon cornstarch
1 teaspoon water
The day before serving, remove the roast from the package, and dry thoroughly with paper towels. Set the roast on a baking sheet, and place in refrigerator overnight. Remove from refrigerator 1 hour before cooking time to allow meat to reach room temperature. Rub the roast all over with horseradish and Dijon mustard. In a bowl, mix together the kosher salt, black pepper, thyme, and garlic powder; sprinkle the spice mix over the roast.
Preheat oven to 500 degrees. Place the celery, carrot, and onion pieces into the bottom of a roasting pan. Place the roast on top of the vegetables. Put the room temperature roast in the preheated oven (@500 degrees) and roast 15 minutes for EACH rib (six rib roast = 1.5 hours at 500 degrees). When cooking time is finished, turn off the oven. Do not open the door at any time. Allow the roast to remain in the oven until oven is lukewarm, (about two hours). The roast will still have a crunchy brown crust and will be cooked to a perfect medium rare.
Remove from oven, transfer roast to a platter, and cover with a tent of aluminum foil.
To make au jus sauce, skim excess fat from the pan drippings in the roasting pan. Place the pan over a burner set to medium heat, and stir in the beef base and 1 1/2 cup of water. Bring to a boil, scraping and dissolving any brown flavor bits from the bottom of the pan.
Strain out and discard the vegetables. Combine the cornstarch and 1 teaspoon of water in a small bowl, and whisk the mixture into the sauce. Allow the sauce to thicken slightly (sauce will be thin), pour into a gravy boat, and serve with roast.