The Ultimate Guide to Perfect Prime Rib Roast
When it comes to celebrating life’s special moments, nothing says “let’s indulge” quite like a perfectly cooked Prime Rib Roast. This dish is the crown jewel of the dinner table, boasting a mouthwatering crust and a tender, juicy center that leaves everyone asking for seconds. Whether it’s a holiday gathering, an anniversary, or just a day you want to elevate, this recipe has you covered. Let’s dive into making this show-stopping centerpiece that’s surprisingly easier to prepare than you might think.
Servings: 8 servings
Ingredients
- 4 - 8 lb. beef bone-in rib roast
- 2 Tablespoon coarse Kosher salt
- 2 teaspoon garlic powder
- 2 teaspoon black pepper
- 1 Tablespoon AB’s B Rub
For the Horseradish Cream:
- 3/4 cup heavy cream
- 1/4 cup mayonnaise
- 1/2 cup sour cream
- 4 Tablespoon prepared horseradish
- Salt (to taste)
- 1/4 cup chopped chives
Instructions
- The night before cooking, remove the roast from its packaging. Make a note of its weight—this will determine the cooking time later. Place the roast on a plate and let it rest uncovered in the refrigerator overnight. This step dries out the surface, which helps create a beautiful crust during roasting.
- Two hours before cooking, remove the roast from the fridge. Mix the Kosher salt, garlic powder, black pepper, and AB’s B Rub in a small bowl. Rub this seasoning blend all over the roast, ensuring an even coating. Let the roast rest at room temperature for two hours.
- Preheat your oven to 500°F about 30 minutes before cooking. Calculate your roasting time by multiplying the roast’s weight in pounds by five. For instance, a 5-lb roast will cook for 25 minutes (5 x 5 = 25).
- Place the seasoned roast in a roasting pan, fat side up. Use a roasting rack or let the ribs act as a natural rack. Put the roast in the preheated oven and bake uncovered for the calculated time.
- After the initial cooking time, turn the oven off. Set a timer for two hours and resist the urge to open the oven door. This “no-peek” method allows the roast to continue cooking in the residual heat, resulting in a perfect medium-rare doneness.
- After two hours, check the roast’s internal temperature with a meat thermometer. Aim for 120-125°F for rare or 130-135°F for medium-rare. If needed, turn the oven back on to 375°F and cook until the desired temperature is reached. Remove the roast, tent it with foil, and let it rest for 15 minutes before carving.
- While the roast cooks, combine the heavy cream, mayonnaise, sour cream, horseradish, and chives in a bowl. Season with salt to taste and refrigerate until ready to serve.
Nutrition
Serving: 1g | Calories: 450kcal