Christmas Prime Rib

Christmas Prime Rib

18
JUDY2RIVER 1

"Delicious coating on outside of roast, and perfect roasting time. Plan on 1 pound per person."
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Ingredients

10 h 45 m servings 410 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 410 kcal
  • 21%
  • Fat:
  • 33.5 g
  • 52%
  • Carbs:
  • 3g
  • < 1%
  • Protein:
  • 22.7 g
  • 45%
  • Cholesterol:
  • 84 mg
  • 28%
  • Sodium:
  • 466 mg
  • 19%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. Preheat oven to 450 degrees F (230 degrees C). Place the celery, carrot, and onion pieces into the bottom of a roasting pan. Place the roast on top of the vegetables.
  3. 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 to 135 degrees F (54 to 57 degrees C) for medium-rare. Remove from oven, transfer roast to a platter, and cover with a tent of aluminum foil. Allow to rest for 30 minutes. Temperature of the meat will rise about 10 degrees during resting time.
  4. 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.

Footnotes

  • Cook's Note
  • I purchased a 6 1/2-pound roast, and this fed 4 adults and 2 teens, plus I have leftovers.

Reviews

18

The best prime rib I ever made. This recipe was easy to follow and the prime rib was outstanding. I will make this my go to way of making prime rib. Give it a try!

Wonderful for special occasions or anytime!

Never having turkey again after this roast. The flavourings had me thinking about the best smoked meat. Meat melted in your mouth.

I tried this recipe with a 9 pound bone in rib roast and wow it was amazing..... The cook time was a little off because at 2 hours it was at 135 internal temp and really it should have been pu...

Oh, my goodness! I used this recipe for Thanksgiving instead if a turkey. Best decision I ever made! It was so amazingly delicious, I couldn't believe I actually cooked it. This is a fabulou...

The most amazing way to season a rib roast! I will never season it any other way!

I made this recipe last year and FINALLY felt like I had conquered the Prime Rib! It was easy and delicious! I'm making it again tomorrow, my husband considers himself a "prime rib conniseur" ...

This is my yearly Christmas dinner recipe and it is fabulous. So easy to prepare!

This was awesome