Perfect Prime Rib Roast.
On Christmas Eve this year, we decided on a Simple Surf and Turf Dinner menu to have with the family. The Surf was Bacon Wrapped Scallops. The Turf was Prime Rib. Both were prepared simply, and turned out delish! Baked potatoes, Roasted Brussels Sprouts and a Salad of romaine lettuce, apples, dried cranberries and walnuts accompanied the entrees.
I managed to quickly snap this iPhone photo of Hubby cutting the prime rib. Not the best photo, but this recipe I found and slightly modified is such a keeper, I had to share! The roasted vegetables not only help to make the perfect base for the au jus, they also taste great too as an extra veggie.
Whenever you want a simple, but elegant entree, this is a winner you will want to try.
Perfect Prime Rib Roast
- 7-8 lb Prime Rib Roast (with bones)
- 1-2 Tbsp Horseradish
- 1-2 Tbsp Dijon Mustard
- 2 tsp coarse salt
- 2 tsp coarsely ground black pepper
- 4 tsp fresh thyme
- 2 tsp garlic powder
- 4-6 stalks celery, cut into 1-2 inch pieces
- 1 cup carrots, cut into 1-2 inch pieces
- 1 large sweet onion, quartered
- 2 beef bouillon cubes
- 1 1/2 cups water
- 1 tsp cornstarch
- 1 tsp water
Preheat oven to 450 degrees F. Rub roast with horseradish and mustard.
Combine salt, pepper thyme and garlic powder, and sprinkle over roast.
Place celery, carrot, and onion chunks in the bottom of a large roasting pan. Place roast on top of vegetables.
Roast for 30 mins. Reduce oven temperature to 350 degrees F, and roast until meat is 135 degrees F.
Remove from oven, cover with foil, and allow to rest for 30 mins.
Make au jus sauce by placing pan drippings in roasting pan (veggies removed and reserved to serve) over a burner set to medium. Stir in beef bouillon and water. Bring to a boil. Combine cornstarch and water, and whisk into sauce. Allow sauce to thicken slightly, and serve with roast.
Cheers & Hugs,