Classic Prime Rib with Homemade Gravy

Name: Classic Prime Rib
Prep time: 11 h
Cook time: 2 h
Total time: 13 h
Yield: 12
Ingredients: 1 boneless prime rib roast (about 6 pounds); 2 tsp prepared horseradish; 2 Tbsp Primal Kitchen Spicy Brown Mustard; 2 tsp sea salt; 2 tsp coarsely ground black pepper; 2 tsp dried thyme; 2 tsp garlic powder; 2 stalks celery, cut into 2-inch pieces; 1 carrot, cut into 2-inch pieces; 1 small onion, quartered and separated into slices; 1/4 cup Primal Kitchen Steak Sauce; 2 cups bone broth; 1 tsp cornstarch; 1 tsp water; 2 Tbsp Primal Kitchen Avocado Oil; 2 Tbsp cassava flour

January 18, 2019

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Prime rib is one of those juicy, heavily marbled, meaty cuts of steak that you typically only see at restaurants. But there's no need for white linen tablecloths or fancy waiters just to enjoy a good slice of prime rib. Make your own prime rib roast at home and enjoy a hearty restaurant-style meal that's ideal for holidays or large family dinners. You can also make it on the weekend and heat up leftovers during the week for easy meal prep.

Making a whole prime rib roast can seem intimidating, but it's actually pretty easy to whip together. You'll need to rest the meat overnight to ensure the perfect cook; after that, you just spice it up and pop it in the oven, leaving plenty of time to prepare your side dishes while it roasts. Our tangy organic Steak Sauce and Spicy Brown Mustard pack a powerful punch of flavor, making this meal even more delicious than your typical restaurant roast.

Classic Prime Rib

Rated 5.0 stars by 1 users

Servings

Prep Time

11 hours

Cook Time

2 hours

Calories

746

Impress your guests with this restaurant-worthy prime rib recipe made with our delicious steak sauce and spicy brown mustard. It's an upscale treat that's perfect for holidays, family dinners, and nights where you want to serve up something special.

Ingredients

1 boneless prime rib roast (about 6 pounds)
2 tsp prepared horseradish
2 Tbsp Primal Kitchen Spicy Brown Mustard
2 tsp sea salt
2 tsp coarsely ground black pepper
2 tsp dried thyme
2 tsp garlic powder
2 stalks celery, cut into 2-inch pieces
1 carrot, cut into 2-inch pieces
1 small onion, quartered and separated into slices
1/4 cup Primal Kitchen Steak Sauce
2 cups bone broth
1 tsp cornstarch
1 tsp water
2 Tbsp Primal Kitchen Avocado Oil
2 Tbsp cassava flour

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Directions

The day before you want to serve the roast, remove it from the packaging and dry it thoroughly with paper towels. Set the roast on a baking sheet, and leave it in the refrigerator overnight.
Remove the roast from the refrigerator one hour before cooking time, and allow the meat to reach room temperature.
Preheat the oven to 450°F. Rub the roast with horseradish and mustard.
In a bowl, mix together the sea salt, black pepper, thyme, and garlic powder. Sprinkle the spice mix over the roast.
Put the celery, carrot, and onion pieces into the bottom of a roasting pan, then place the roast on top of the veggies.
Roast in the preheated oven for 30 minutes. Reduce the oven temperature to 350°F, and continue roasting the meat until it's browned. Insert a thermometer into the thickest part of the roast. The thermometer should read between 130-135°F for a medium-rare finish.
Once it's ready, remove the roast from the oven, transfer it to a platter, and cover with aluminum foil. Allow the prime rib to rest for 30 minutes before serving.

To make the gravy:

Heat 2 Tbsp avocado oil over high heat, and then add the cassava flour.
Whisk the two ingredients together for approximately one minute, and then begin adding the meat drippings, broth, and steak sauce to the mix slowly while whisking. Season to taste.