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

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note

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

Nutrition Facts

410 calories; 33.5 g total fat; 84 mg cholesterol; 466 mg sodium. 3 g carbohydrates; 22.7 g protein; Full Nutrition

Reviews (148)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/27/2015
I loved this recipe, very similar to mine. I dry age my beef for a week prior to the dinner. I let my roast sit out @ room temp for 2 1/2 to 4 hours before cooking. I like a higher heat, I preheat the oven to 500 degrees. Put the room temperature roast in the preheated oven (@500 degrees) and roast 15 minutes for EACH rib. Six rib roast = 1.5 hours @ 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. Read More
(159)

Most helpful critical review

Rating: 3 stars
12/26/2017
This was my first time to make this roast. I had high hopes as I love all the ingredients involved. I prepared and cooked it EXACTLY as written/shown. (Nothing frustrates me more than a review that is 50% edited from another recipe.) That said prepared as described flavor is 6/10 finished product is 5/10. Previous reviewers who mentioned cooking it at 500 for first 30 mins then 325 for remaining minutes are exactly correct. I went by the directions and pulled out my roast when thermometer read 55 C (rare according to recipe.) The roast was medium-medium well. There is a chance my thermometer is wrong but not my reading of it. Might use the rub part again never the roasting instructions. Good meat gone...meh. Read More
(4)
200 Ratings
  • 5 star values: 177
  • 4 star values: 17
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
09/27/2015
I loved this recipe, very similar to mine. I dry age my beef for a week prior to the dinner. I let my roast sit out @ room temp for 2 1/2 to 4 hours before cooking. I like a higher heat, I preheat the oven to 500 degrees. Put the room temperature roast in the preheated oven (@500 degrees) and roast 15 minutes for EACH rib. Six rib roast = 1.5 hours @ 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. Read More
(159)
Rating: 5 stars
09/27/2015
I loved this recipe, very similar to mine. I dry age my beef for a week prior to the dinner. I let my roast sit out @ room temp for 2 1/2 to 4 hours before cooking. I like a higher heat, I preheat the oven to 500 degrees. Put the room temperature roast in the preheated oven (@500 degrees) and roast 15 minutes for EACH rib. Six rib roast = 1.5 hours @ 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. Read More
(159)
Rating: 5 stars
12/17/2015
I did like another reviewer... I let my roast sit out @ room temp for 2-1/2 to 4 hours before cooking. I PREHEAT the OVEN to 500 F. Put the room temperature roast in the preheated oven (@500 F) & roast 15 minutes for EACH rib. Six rib roast = 1.5 hours @ 500 degrees. When cooking time is finished turn off the oven. DO NOT OPEN THE OVEN DOOR! Allow the roast to remain in the oven until oven is lukewarm (@2 hours). The roast will still have a crunchy brown crust & will be cooked to a perfect medium rare. Read More
(64)
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Rating: 5 stars
12/26/2011
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! Read More
(63)
Rating: 5 stars
11/28/2013
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 pulled out at about 120 so it would of ended up about 130 to 135. Very tasty. Read More
(26)
Rating: 5 stars
12/19/2011
Wonderful for special occasions or anytime! Read More
(23)
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Rating: 5 stars
05/05/2012
Never having turkey again after this roast. The flavourings had me thinking about the best smoked meat. Meat melted in your mouth. Read More
(23)
Rating: 5 stars
12/25/2014
I made this today and thought to myself...kind of crazy for me to try a new recipe on Christmas day.....but took a shot at it. I bought a 5.30 pound prime rib roast at Costco. 16.89 a pound....worth every penny. It was literally a "Prime" beef -- top shelf for Costco standard. Recipe is very easy to follow. I didnt have any garlic powder and just added a little minced garlic in its place. Everyone loved dinner. It was as good as any 5 star restaurant. Amazing taste! I couldn't be happier. Read More
(22)
Rating: 5 stars
12/28/2016
This Prime Rib was ''FANTASTIC''....Served this on Christmas Eve.. I had a 4# Roast rubbed the ''crust'' on well.... Cooked it at 450 degrees for 30 min. then 325 degrees for another 90 min. let it sit for 45 min before slicing... it was ''Med-Rare'' and my dinner guests loved it...This is a ''KEEPER''... Will use it from now on!! Read More
(17)
Rating: 5 stars
12/16/2012
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. Read More
(15)
Rating: 3 stars
12/26/2017
This was my first time to make this roast. I had high hopes as I love all the ingredients involved. I prepared and cooked it EXACTLY as written/shown. (Nothing frustrates me more than a review that is 50% edited from another recipe.) That said prepared as described flavor is 6/10 finished product is 5/10. Previous reviewers who mentioned cooking it at 500 for first 30 mins then 325 for remaining minutes are exactly correct. I went by the directions and pulled out my roast when thermometer read 55 C (rare according to recipe.) The roast was medium-medium well. There is a chance my thermometer is wrong but not my reading of it. Might use the rub part again never the roasting instructions. Good meat gone...meh. Read More
(4)