Description
A classic Prime Rib Roast with a flavorful herb rub and a creamy horseradish sauce, perfect for special occasions and hearty dinners. This recipe guides you through preparing a perfectly cooked, medium-rare prime rib with a tender crust and a robust horseradish accompaniment.
Ingredients
Scale
Prime Rib Roast
- 4-8 pound prime rib roast
Rub
- 1/4 cup olive oil
- 2 tablespoons coarse kosher salt
- 2 teaspoons freshly ground black pepper
- 4-5 cloves garlic, minced
- 2 tablespoons fresh rosemary
- 2 tablespoons fresh thyme
- 2 tablespoons dijon mustard
Horseradish Sauce
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1/4 cup mayonnaise
- 4 tablespoons prepared horseradish
- Kosher salt to taste
- 1/4 cup chopped chives
Instructions
- Prepare the Roast: Unwrap the prime rib roast and place it uncovered in the refrigerator overnight to dry and develop flavor. About 2 hours before cooking, remove it from the fridge and allow it to come to room temperature on the counter.
- Preheat Oven and Make Rub: 30 minutes before baking, preheat your oven to 500°F. In a bowl, combine olive oil, kosher salt, freshly ground black pepper, minced garlic, fresh rosemary, fresh thyme, and dijon mustard to create the rub.
- Apply Rub and Position Roast: Rub the herb and mustard mixture all over the roast thoroughly. Place the roast in a large roasting pan with the bones on the bottom and the meat on top.
- Initial High-Heat Cooking: Multiply the weight of the roast by 5 to determine the initial cooking time in minutes (e.g., 6-pound roast × 5 = 30 minutes). Cook the roast at 500°F for this time to develop a crust.
- Lower Temperature and Continue Cooking: Without opening the oven door, reduce the temperature to 200°F. Continue cooking for 20 minutes per pound until the roast reaches the desired internal temperature (130°F for medium-rare). Use a digital meat thermometer to verify doneness.
- Rest the Roast: Remove the roast from the oven and allow it to rest for 15 minutes to let juices redistribute before carving.
- Prepare Horseradish Sauce: While the roast rests, whisk together sour cream, heavy cream, mayonnaise, prepared horseradish, kosher salt to taste, and chopped chives until smooth and well combined.
- Serve: Carve the rested prime rib and serve with the freshly made horseradish sauce on the side.
Notes
- Letting the roast rest uncovered in the fridge overnight helps to dry the surface, which enhances browning and flavor development during roasting.
- Bringing the roast to room temperature before cooking ensures even cooking and better results.
- Using a digital meat thermometer is crucial to achieve your preferred doneness without overcooking.
- You can adjust the amount of horseradish in the sauce according to your heat preference.
- If fresh herbs are unavailable, dried rosemary and thyme can be used at half the quantity.
- Resting the meat after cooking prevents the juices from running out when sliced, keeping the meat juicy and tender.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 2 g
- Sodium: 750 mg
- Fat: 52 g
- Saturated Fat: 20 g
- Unsaturated Fat: 28 g
- Trans Fat: 0.5 g
- Carbohydrates: 4 g
- Fiber: 0.5 g
- Protein: 45 g
- Cholesterol: 160 mg
