Prime Rib Roast (Print Version)
# Ingredients:
01 -
1/4 teaspoon cayenne pepper (optional, for sauce).
02 -
1/4 cup horseradish, prepared (for sauce).
03 -
1 cup sour cream (for sauce).
04 -
1 teaspoon ground black pepper, freshly cracked (for sauce).
05 -
1/2 teaspoon salt, kosher (for sauce).
06 -
1 cup heavy cream (for sauce).
07 -
1 (7-pound) prime rib roast (3 to 4 bones), trimmed from ribs and reattached with twine.
08 -
1 tablespoon coarse kosher salt.
# Instructions:
01 -
Bring the roast to room temperature 2 hours before cooking. Dry it off with paper towels and coat it well with kosher salt, making sure you cover the ribs and all sides. Set it in your roasting pan, fat cap on top.
02 -
In a medium bowl, mix together sour cream, heavy cream, horseradish, black pepper, cayenne (if using), and salt until smooth. Cover and chill until needed.
03 -
Set oven rack in the center and warm it up to 500°F.
04 -
Bake the roast for 15 minutes at 500°F. It might get smoky, so turn on your fans and open a window if needed.
05 -
Drop the oven's temperature down to 325°F. Roast the meat for 13 minutes per pound (about 1.5 to 2 hours total). Stop once the internal heat hits 115°F for rare or 120-130°F for medium.
06 -
Take it out of the oven, set it on a cutting board, tent it lightly with foil, and let it sit for half an hour.
07 -
Cut the meat away from the bones or remove the twine. Slice it into 1/2-inch-thick portions and enjoy with the chilled horseradish sauce.
# Notes:
01 -
It’s easier to cook and slice if your butcher separates and reties the roast for you.
02 -
Store leftovers in an air-sealed container in the fridge for up to four days.