Perfect Prime Rib (Print Version)
# Ingredients:
01 -
1 tablespoon fine kosher salt.
02 -
1/4 teaspoon optional cayenne pepper (in sauce).
03 -
1 teaspoon freshly ground black pepper (in sauce).
04 -
1 (7-pound) standing rib roast (3 to 4 bones) tied back to bones after cutting.
05 -
1/4 cup premade horseradish (in sauce).
06 -
1 cup full-fat sour cream (in sauce).
07 -
1/2 teaspoon kosher salt (in sauce).
08 -
1 cup thick heavy cream (in sauce).
# Instructions:
01 -
Take roast out of the fridge 2 hours before. Dry it with paper towels, season well with salt, making sure to cover sides and ribs. Place ribs down with fat on top in a roasting pan.
02 -
Combine heavy cream, sour cream, horseradish, cayenne, black pepper, and salt in a bowl. Stir until smooth. Chill until ready to serve.
03 -
Set oven rack to the center and heat to 500°F.
04 -
Roast meat at 500°F for 15 minutes. Expect smoke, so turn on fans and open windows if needed.
05 -
Lower the oven to 325°F and cook for 13 minutes per pound (1.5-2 hours total) until roast's center reads 115°F (rare) or 120-130°F (medium).
06 -
Pull from oven, place on cutting board, loosely cover with foil, and rest for 30 minutes.
07 -
Cut off twine or separate meat from bones. Slice into 1/2-inch portions and pair with horseradish sauce.
# Notes:
01 -
Ask a butcher to remove ribs but tie them back on for easier slicing and roasting.
02 -
Keep leftovers sealed in an airtight container for up to four days.