PRIME RIB

Boneless Prime Rib Beef Roast with au Jus

Boneless Prime Rib Beef Roast with au Jus

©From the Kitchen of Deep South Dish

4 to 5 pound netted, boneless prime rib roast, trimmed

1-1/2 tablespoons olive oil

1 teaspoon dried thyme

1 teaspoon ground coriander seed

1 teaspoon ground celery seed

1/2 teaspoon garlic powder

1/2 teaspoon Creole or Cajun seasoning

2 teaspoons freshly cracked black pepper

For the Au Jus:

1/2 cup of red wine

1 cup of beef stock or broth

2 teaspoons Worcestershire sauce

For the Horseradish Sauce:

1 cup of sour cream

2 teaspoons of apple cider vinegar

1/4 teaspoon of Creole mustard

2 tablespoons of horseradish

1/2 teaspoon of cayenne pepper or Cajun seasoning (like Slap Ya Mama)

Kosher salt and freshly cracked black pepper, to taste

Place roast into a small roasting pan or baking dish. Combine the olive oil and seasonings and rub all over roast. Let rest at room temperature for 1 hour.

Preheat oven to 500 degrees F. Transfer roast to oven and roast, uncovered, at 500 degrees F for 20 minutes. Remove roast and insert thermometer probe. Reduce oven temperature to 375 degrees F return roast to oven and continue roasting until internal temperature reaches 130 degrees F for medium rare (about 1 hour longer), or approximately 17 minutes per pound longer. Remove roast from oven and let rest at least 30 minutes before removing the netting. Carryover cooking will bring roast up another 10 degrees or so, and should result in a medium rare finished roast as pictured. Carve into desired thickness, generally between 1/4 inch and 1/2 inch.

To make the au jus, add the wine to the roasting pan and scrape up all any browned residue from the bottom of the roasting pan. Place pan over burners, or transfer liquid to a skillet or saucepan, add the broth and bring to a boil, cooking until reduced.  Stir in Worcestershire sauce, taste and season with salt and pepper, only if needed. Transfer to a gravy boat to serve alongside the roast.

For the horseradish sauce, combine the ingredients, taste and adjust seasonings as needed. Offer as a condiment at the table.

Cook's Notes: If roast is frozen when purchased, allow at least 2 days of thaw time in the refrigerator before cooking. Medium rare is recommended for this cut of beef. Remove the roast when internal temperature reaches 130 degrees F for medium rare as internal temperature will continue to rise during the resting stage to approximately 145 degrees F. Do not skip resting the meat; otherwise the juices will not redistribute and your roast will be dry and tough. If you prefer to make the au jus without alcohol, just increase the stock or broth. Use other fresh herbs - rosemary, oregano, or a mix like herbes de provence, or a bit of each, as desired.