Prime Rib (Print Version)
# Ingredients:
01 -
1 tablespoon coarse salt.
02 -
1 (7-pound) prime rib roast (3 to 4 bones), bones removed and tied back on.
03 -
1 cup sour cream (for the sauce).
04 -
1 cup thick cream (for the sauce).
05 -
1 teaspoon ground black pepper (for the sauce).
06 -
1/4 teaspoon optional cayenne powder (for the sauce).
07 -
1/4 cup ready-to-use horseradish (for the sauce).
08 -
1/2 teaspoon coarse salt (for the sauce).
# Instructions:
01 -
Pull roast from fridge 2 hours before roasting. Dry it off and coat all sides with salt, including ribs. Arrange ribs on bottom with fat cap on top in roasting pan.
02 -
Combine cream, sour cream, horseradish, black pepper, salt, and cayenne in a mixing bowl. Stir until creamy. Cover and chill till serving.
03 -
Put rack in middle of oven and heat to 500°F.
04 -
Roast at 500°F for 15 minutes. Be prepared for some smoke—turn fans on and crack windows if needed.
05 -
Turn oven to 325°F and roast for about 13 minutes per pound (1.5-2 hours total). Cook until inside reaches 115°F for rare or 120°F to 130°F for medium.
06 -
Take roast out of oven, move to cutting board, cover lightly with foil, and let it rest for 30 minutes.
07 -
Take off twine or separate meat from bones. Cut into 1/2-inch slices. Pair with horseradish sauce to serve.
# Notes:
01 -
Have your butcher remove ribs and tie them back on to make cooking and slicing easier.
02 -
Leftovers can be stored in a sealed container for up to 4 days.