Description
Succulent prime rib roast brings robust flavors from classic herb seasoning and slow-roasting techniques. Meat enthusiasts will savor this elegant centerpiece that promises tender, juicy slices perfect for special gatherings.
Ingredients
Scale
- 1 (5-7 lbs or 2.3-3.2 kg) bone-in prime rib roast (standing rib roast, preferably USDA Prime or Choice)
- 3 tbsps kosher salt
- 2 tbsps black pepper
- 2 tbsps olive oil or softened butter
- 2 tbsps Worcestershire sauce
- 2 tbsps prepared horseradish
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp fresh rosemary (finely chopped, or 1 tsp dried)
- 1 tbsp fresh thyme (finely chopped, or 1 tsp dried)
- 1 tbsp butter
- 1 tsp smoked paprika (optional, for extra depth of flavor)
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- ½ cup red wine (optional, for richer flavor)
- ½ cup sour cream
- 2 cups beef broth
- Salt & pepper, to taste
Instructions
- Preparation: Allow prime rib to reach ambient temperature over 1-2 hours, promoting uniform cooking and exceptional tenderness.
- Seasoning Fusion: Create a dynamic spice blend combining salt, pepper, garlic powder, onion powder, rosemary, thyme, and paprika, then thoroughly massage the roast with olive oil or softened butter to establish a flavorful foundation.
- Initial Searing: Ignite the oven to 450F (230C), positioning the roast bone-side down on a rack within a roasting pan, and execute a high-temperature sear for 15-20 minutes to develop a magnificent caramelized exterior.
- Precision Roasting: Reduce oven temperature to 250F (120C), continuing cooking until the internal temperature approaches your preferred doneness: rare (120-125F), medium-rare (130-135F), or medium (140-145F).
- Resting Phase: Extract the roast 5F below target temperature, loosely tent with foil, and allow 20-30 minutes of rest to redistribute internal juices and maximize succulence.
- Sauce Crafting: Transform roasting pan drippings into an exquisite au jus by deglazing with beef broth, Worcestershire sauce, and red wine, then enhance with a butter finish and simultaneously prepare a zesty horseradish sauce combining sour cream, prepared horseradish, Dijon mustard, lemon juice, salt, and pepper.
Notes
- Optimize Room Temperature Preparation: Let the prime rib sit at room temperature for 1-2 hours before cooking to guarantee uniform heat distribution and tenderness throughout the roast.
- Mastering Seasoning Technique: Create a thorough spice coverage by generously patting and massaging the seasoning blend, ensuring every surface gets maximum flavor penetration and a delicious crust.
- Temperature Control Precision: Use a reliable meat thermometer to track internal temperature accurately, pulling the roast 5F below your desired doneness to prevent overcooking during the resting phase.
- Strategic Resting Method: Allow the prime rib to rest tented with foil for 20-30 minutes, which helps redistribute juices and locks in moisture, resulting in an incredibly tender and succulent centerpiece.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 7
- Calories: 420
- Sugar: 1 g
- Sodium: 900 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 38 g
- Cholesterol: 120 mg