Prep Time: 30 minutes
Cook: 3 hours
Ready In: 4 hours
Ingredients For Prime Rib
- ½ cup Dijon mustard
- ¼ cup Worcestershire sauce
- 2 Tbsp. chopped garlic
- ½ of a boneless Nolan Ryan Beef prime rib (an average prime rib weighs 14-16 pounds; buy a whole prime rib if cooking for a large crowd and double this recipe)
- ½ cup Nolan Ryan Steak Seasoning
For The Jus:
- ¼ cup vegetable oil
- 2 celery ribs, cut into chunks
- 1 medium carrot, peeled and cut into chunks
- 1 medium yellow onion, peeled and quartered
- 4 cups water
- 1 bay leaf
- 1 Tbsp. beef base
- Preheat the oven to 300˚F.
- In a small bowl, combine the Dijon mustard, Worcestershire sauce and chopped garlic.
- Place the prime rib in a large roasting pan and rub the beef with the mustard sauce. Season the meat with the steak seasoning.
- Roast the prime rib for 2 ½ hours. Increase the oven temperature to 400°F and cook until the internal temperature of the beef reaches 115°F (medium-rare) to 120°F (medium), about 30 minutes more.
- Transfer the beef to a cutting board, upside-down so the juices flow back in and let it rest for 15 minutes while you make the jus.
- In the same roasting pan, heat the vegetable oil over medium- high heat. Sauté the celery, carrot and onion until the vegetables are caramelized.
- Add the water and bring to a boil. Add the bay leaf, reduce the heat, and let simmer for 15 minutes. Stir in the beef base. Strain the jus through a fine-mesh sieve into a gravy boat.
- Flip the prime rib over again and slice it across the grain. Transfer the slices to a platter and drizzle with a little jus, passing the remainder separately.