Categories: Beef

Ingredients

• 6 lb. boneless prime rib roast
• 2 tsp kosher salt
• 2 tsp garlic powder
• 2 tsp dried thyme
• 2 tsp black pepper
• 2 stalks celery, cut into 2-inch pieces
• 1 carrot, cut into 2-inch pieces
• 1 small onion, quartered and separated
• 2 tbsp. prepared horseradish
• 2 tbsp. Dijon
• 1 1/2 cups plus 1 tsp water
• 2 tsp concentrated beef base
• 1 tsp cornstarch

Directions

1. The day before serving, pat roast dry with paper towels. Set roast on a tray and chill overnight.

2. Remove roast from refrigerator 1 hour before cooking to allow meat to reach room temp. Stir together salt, garlic powder, thyme and pepper in a small bowl; sprinkle over roast.

3. Preheat oven to 450. Spread celery, carrot and onion in a roasting pan. Arrange roast on top of vegetables. Roast 30 minutes.

4. Reduce oven temp to 350. Cover roast with foil and continue baking 1 hour and 25 minutes. Remove foil and rub roast with horseradish and mustard. Continue baking, uncovered, 20 minutes more, or until cooked to medium-rare. Transfer roast to a platter and tent with foil. Let rest o30 minutes.

5. Meanwhile, to make an au jus: Skim fat from drippings in roasting pan, then set pan over a burner. Stir in 1 1/2 cups water and the beef base. Bring to a boil, scraping any browned bits from bottom of pan. Strain and discard vegetables; return pan juices to pan. Whisk together cornstarch and remaining 1 tsp water in a small bowl. Whisk cornstarch mixture into sauce. Cook, stirring, until bubbly (sauce will be thin). Serve with roast.

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