Description
A classic and flavorful Prime Rib Roast perfectly seasoned with a robust herb rub and served alongside a creamy, tangy horseradish sauce. This elegant main course is ideal for special occasions or holiday meals, offering a tender and juicy roast with a savory crust and a luscious complementing sauce.
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 note its weight. Leave it uncovered in the refrigerator overnight to dry-age and enhance 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: Thirty minutes before baking, preheat the oven to 500°F. In a bowl, combine olive oil, kosher salt, black pepper, minced garlic, fresh rosemary, fresh thyme, and dijon mustard. Rub this mixture all over the roast thoroughly.
- Place Roast in Pan: Put the seasoned roast in a large roasting pan with the bones facing down and the meat on top, ensuring stability and even cooking.
- High Temperature Roast: Calculate the initial cooking time by multiplying the roast's weight (in pounds) by 5 minutes. For example, a 6-pound roast cooks for 30 minutes at 500°F to sear the outside and develop a crust.
- Lower Heat and Continue Cooking: Without opening the oven door, reduce the temperature to 200°F. Continue roasting the meat for 20 minutes per pound until it reaches desired doneness. Use a meat thermometer to monitor the temperature: 120-125°F for rare, 130-135°F for medium-rare (recommended), 140°F for medium, and 150°F for well-done.
- Rest the Roast: Remove the roast from the oven and tent it loosely with foil. Let it rest for 15 minutes to allow juices to redistribute, ensuring a tender and juicy result.
- 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 creamy.
- Serve: Carve the rested prime rib roast and serve it with the freshly prepared horseradish sauce on the side for a zesty contrast.
Notes
- Letting the roast rest uncovered in the refrigerator overnight helps dry out the surface, leading to a better crust when cooked.
- Bringing the roast to room temperature before cooking ensures even cooking throughout.
- Use a digital meat thermometer for the most accurate doneness to avoid over or undercooking.
- The initial high-temperature roasting step creates a flavorful crust and seals in juices.
- Resting the meat after cooking is crucial for juicy slices.
- The horseradish sauce can be made ahead and refrigerated, but add chives last for freshness.
- If fresh herbs aren’t available, dried rosemary and thyme can be used at one-third the quantity.
- This recipe works best with bone-in prime rib for flavor and moisture retention.
Nutrition
- Serving Size: 1 serving
- Calories: 700 kcal
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 55 g
- Saturated Fat: 20 g
- Unsaturated Fat: 30 g
- Trans Fat: 1 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 50 g
- Cholesterol: 180 mg
