Prime Rib (Print Version)
# Ingredients:
01 -
1 (7-pound) prime standing rib roast (3 to 4 bones), cut away from bones and tied back on.
02 -
1 tablespoon kosher salt.
03 -
1 cup heavy cream (for sauce).
04 -
1 cup sour cream (for sauce).
05 -
1/4 cup prepared horseradish (for sauce).
06 -
1 teaspoon freshly ground black pepper (for sauce).
07 -
1/2 teaspoon kosher salt (for sauce).
08 -
1/4 teaspoon cayenne pepper (optional, for sauce).
# Instructions:
01 -
Remove roast from fridge 2 hours before cooking. Pat dry and season generously with salt, including sides and ribs. Place in roasting pan with ribs down and fat cap up.
02 -
Whisk together heavy cream, sour cream, horseradish, black pepper, salt, and cayenne in a medium bowl until smooth. Cover and refrigerate until serving.
03 -
Arrange rack in middle position and heat oven to 500°F.
04 -
Place roast in oven for 15 minutes. Expect smoke - use ventilation and open windows as needed.
05 -
Reduce temperature to 325°F and cook for about 13 minutes per pound (1.5-2 hours total) until internal temperature reaches 115°F for rare or 120-130°F for medium.
06 -
Remove from oven, transfer to cutting board, cover loosely with foil and let rest 30 minutes.
07 -
Remove twine or cut meat from bones. Slice crosswise into 1/2-inch pieces. Serve with horseradish cream sauce.
# Notes:
01 -
Ask butcher to cut ribs away and tie back for easier cooking and carving.
02 -
Leftovers keep in airtight container for up to 4 days.