Prime rib roast — trimmed roast with mushroom jus and roots

What changes—and what stays

From with thick fat cap, butter, and gravy is often 750–1000 kcal to 520 calories

Trim the exterior fat, portion 180 g raw meat per person, and make jus without butter or flour. Hard beef browning, rosemary, thyme, garlic, horseradish, mushrooms, and black pepper create steakhouse depth.

Ingredients for 10

Measure first; timing is part of how this recipe uses less fat.

• 1.8 kgtrimmed prime rib roast
• 1.2 kgcarrots and parsnips
• 900 gmushrooms
• 700 gonions
• 500 mlunsalted beef stock
• 18 gcanola oil
• 40 ghorseradish and mustard
• 35 ggarlic, rosemary, thyme, and pepper

Method

Each step includes heat, a visible cue, and a recovery.

1

Step 1 · follow the visible cue

Prepare and control moisture

Trim fat to a thin even layer, tie roast, dry and temper briefly; cut roots evenly.

Look for: Roast is compact, dry, and evenly tied.

2

Step 2 · follow the visible cue

Build the flavour base

Sear every surface with measured oil and brown mushrooms and onions in batches.

Look for: Meat and mushrooms are dark brown, pan not watery.

3

Step 3 · follow the visible cue

Cook with precise heat

Roast over roots to target internal temperature, then remove before carryover.

Look for: Thermometer reads 52–54 °C for medium-rare before rest.

4

Step 4 · follow the visible cue

Finish and verify texture

Rest twenty minutes, reduce stock with mushrooms, skim fat, and slice thinly.

Look for: Slices are rosy and moist, jus clear and fat-free.

Calories at the same serving size

The estimate uses the listed ingredients divided into 10 servings. Brand labels, trimming, and the amount left in the pan can change the result.

Frequently asked questions