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Christmas: Prime Rib Roast

Source of Recipe


Cuisine at Home: Holiday Menus



List of Ingredients



• 1 beef loin roast (6 pounds), trimmed
  
• 1/3 cup whole-grain mustard
  
• 2 Tbsp kosher salt
  
• 2 Tbsp ground black pepper
  
• 1 Tbsp minced fresh ginger
  
• 1 Tbsp minced garlic
  
• 2 tsp ground coriander
  






Instructions



1. Preheat oven to 425° F with rack in the lower third. Line a roasting pan with a rack; remove roast from the refrigerator 30 minutes prior to roasting. Begin trimming the roast by first pulling off the fat cap with your hands. Using a sharp boning or utility knife, trim off as much fat and silverskin from the surface of the roast as you can.
   
   
2. Combine mustard, salt, pepper, ginger, garlic and coriander in a bowl; rub over the entire roast. Place meat on the rack in the prepared pan and roast in lower third of oven for 15 minutes.
   
   
3. Reduce heat to 250° F and roast 1½ hours. Check the roast's temperature with a meat thermometer -- at 120 degrees, it is rare. Continue roasting to desired doneness, gauging temperature every 15 minutes. Remove meat from oven, transfer to a cutting board, and tent with foil. Let rest 20 minutes before carving into 1-inch-thick pieces.
   
   Makes 12 servings.
   
   ............
   
   Serve with:
   
   BEEF AU JUS
   
   • 1 Tbsp vegetable oil
   • 1 cup diced onion
   • ½ cup diced carrot
   • 1 cup dry white wine
   • 3 cups beef broth
   • 2 dried bay leaves
   • 1 Tbsp black peppercorns
   • 2 cloves garlic, crushed
   • 1 sprig parsley
   
   Sauté onion and carrot in oil in a sauté pan over medium-high heat until slightly soft, about 5 minutes, stirring constantly. Deglaze with wine and reduce until nearly evaporated, about 8 minutes.
   
   Add broth, bay leaves, peppercorns, garlic and parsley. Simmer until liquid is reduced to 1 cup, 20 to 25 minutes. Strain sauce; keep warm until ready to serve.
   
   Makes 1 cup.