Description
A classic and flavorful Prime Rib Roast recipe featuring a fragrant herb and mustard rub, slow-roasted to medium-rare perfection. Served with a creamy and tangy horseradish sauce that complements the rich beef beautifully.
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 out the surface. This helps to develop a better crust during cooking. About 2 hours before cooking, remove the roast and allow it to come to room temperature on the counter.
- Preheat Oven and Make Rub: Preheat your oven to 500°F. In a bowl, combine olive oil, coarse kosher salt, black pepper, minced garlic, fresh rosemary, fresh thyme, and Dijon mustard. Mix well to form the rub.
- Apply Rub and Arrange Roast: Rub the herb mixture all over the prime rib roast evenly. Place the roast in a large roasting pan with the bones facing down and the meat side up to ensure even cooking.
- Initial High-Heat Roast: Roast the prime rib at 500°F for a time calculated by multiplying the weight of the roast by 5 minutes per pound (e.g., 6 pounds x 5 = 30 minutes). This sears the outside and develops a crust.
- Reduce Heat and Continue Roasting: Without opening the oven door, lower the oven temperature to 200°F and continue roasting the prime rib for 20 minutes per pound until the desired internal temperature is reached: 130°F for medium-rare, 140°F for medium, or 150°F for well-done.
- Rest the Roast: Remove the roast from the oven and let it rest uncovered for 15 minutes to allow juices to redistribute, resulting in a more tender and juicy roast.
- Prepare Horseradish Sauce: While the roast rests, whisk together sour cream, heavy cream, mayonnaise, prepared horseradish, kosher salt to taste, and chopped chives in a bowl until smooth. Serve alongside the carved prime rib.
Notes
- Allowing the roast to sit uncovered overnight in the fridge dries the surface and improves crust formation during roasting.
- Use a digital meat thermometer to accurately monitor the internal temperature for perfect doneness.
- If fresh herbs are unavailable, dried rosemary and thyme can be used at one-third the quantities.
- The horseradish sauce can be prepared in advance and refrigerated to let flavors meld.
- Letting the roast rest before carving is crucial for juicy slices and prevents loss of meat juices.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 2 g
- Sodium: 680 mg
- Fat: 55 g
- Saturated Fat: 20 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 40 g
- Cholesterol: 140 mg
