Description
A classic and flavorful Prime Rib Roast featuring a savory herb and garlic rub, slow-roasted to perfection and served with a creamy horseradish sauce. This recipe delivers a tender, juicy roast perfect for special occasions and family dinners.
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. This also helps to bring out a crisp crust when cooked.
- Bring to Room Temperature: About 2 hours before cooking, remove the roast from the refrigerator and let it rest on the counter to reach room temperature, ensuring even cooking.
- Preheat and Apply Rub: Thirty minutes before baking, preheat your oven to 500°F. Mix olive oil, kosher salt, black pepper, minced garlic, rosemary, thyme, and dijon mustard in a bowl. Rub this mixture all over the roast thoroughly.
- Roast at High Temperature: Place the roast in a large roasting pan with the bones on the bottom and the meat on top. Roast at 500°F for 5 minutes per pound of meat (e.g., 6 pounds = 30 minutes), to develop a flavorful crust.
- Lower Oven Temperature: Without opening the oven door, reduce the temperature to 200°F and continue cooking for an additional 20 minutes per pound until the internal temperature reaches your desired doneness (130°F for medium-rare).
- Rest the Roast: Remove the prime rib from the oven and tent it loosely with foil. Let it rest for 15 minutes to allow juices to redistribute for maximum tenderness.
- Make the 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 combined.
- Serve: Carve the prime rib roast into slices and serve alongside the horseradish sauce for a flavorful complement.
Notes
- For accurate doneness, use a digital meat thermometer to check internal temperature.
- Resting the roast is crucial for juicy slices and prevents loss of flavorful juices.
- If fresh herbs are not available, dried rosemary and thyme can be substituted but use about one-third the amount.
- The horseradish sauce can be made a few hours ahead and refrigerated to allow flavors to meld.
- Letting the roast sit uncovered in the refrigerator overnight helps dry the surface, enhancing browning during roasting.
- Adjust horseradish amount in the sauce to taste for milder or stronger flavor.
- Be sure to carve against the grain for tender slices.
Nutrition
- Serving Size: 1 serving
- Calories: 750 kcal
- Sugar: 2 g
- Sodium: 850 mg
- Fat: 60 g
- Saturated Fat: 25 g
- Unsaturated Fat: 30 g
- Trans Fat: 1 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 50 g
- Cholesterol: 180 mg
