READY IN ABOUT 11 hrs

Christmas Prime Rib

Read Reviews (6)

"Delicious coating on outside of roast, and perfect roasting time. Plan on 1 pound per person." — JUDY2RIVER

Directions

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 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.
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.
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.

Kitchen-Friendly View

PREP 15 mins
COOK 2 hrs
READY IN 10 hrs 45 mins

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 More Reviews

Dec 19, 2011

Wonderful for special occasions or anytime!

—Michelle Roe

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Dec 26, 2011

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!

—Benni 61

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7 Ratings

May 05, 2012

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

—jlstcyr

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Jan 26, 2013

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

—mexicook

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Dec 25, 2012

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

—Devauxhc

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Dec 16, 2012

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 fabulous recipe and I will definitely use it again.

—Spencer

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Prime Rib

Nutrition

Calories
410 kcal
21%

Carbohydrates
3 g
< 1%

Cholesterol
84 mg
28%

Fat
33.5 g
52%

Fiber
0.7 g
3%

Protein
22.7 g
45%

Sodium
466 mg
19%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Christmas Prime Rib

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 410
Calories from Fat: 302

% Daily Value *
Total Fat 33.5g 52 %
** Saturated Fat 13.9g 69 %
** Cholesterol 84mg 28 %
Sodium 466mg 19 %
** Potassium 364mg 10 %
Total Carbohydrates 3g < 1 %
** Dietary Fiber 0.7g 3 %
Protein 22.7g 45 %
** Sugars 1g
** Vitamin A 21 %
** Vitamin C 3 %
** Calcium 3 %
** Iron 26 %
** Thiamin 8 %
** Niacin 59 %
** Vitamin B6 18 %
** Magnesium 9 %
** Folate 8 %

* 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.