Prime Rib Dinner Recipes

Steps:

• Place rib roast on a plate and bring to room temperature, about 4 hours.
• Preheat an oven to 500 degrees F (260 degrees C).
• Combine butter, pepper, and herbes de Provence in a bowl; mix until well blended. Spread butter mixture evenly over entire roast. Season roast generously with kosher salt.
• Roast the 4-pound prime rib (see footnote if using a larger and smaller roast) in the preheated oven for 20 minutes. Turn the oven off and, leaving the roast in the oven with the door closed, let the roast sit in the oven for 2 hours. Remove roast from the oven, slice, and serve.

Steps:

• Preheat the oven to 500 degrees F (260 degrees C).
• Make slits all over the roast by pricking with a small knife. Insert slivers of sliced garlic. Season the roast with salt and pepper, then spread generously with mustard. Place on a rack in a roasting pan, and cover.
• Roast for 60 minutes in the preheated oven. Turn off oven. Leave oven closed, and do not peek for 90 minutes. The internal temperature of the meat should be at least 140 degrees F (60 degrees C) for medium-rare, or 155 degrees F (68 degrees C) for medium.

Steps:

• 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.