Try This Show-stopping, Mouthwatering Center Dish
If there’s one dish that screams elegance and indulgence during the holiday season, it’s a perfectly cooked prime rib roast. This succulent centerpiece, seasoned with garlic, rosemary, and thyme, pairs beautifully with rich au jus and a dollop of tangy horseradish cream. Don’t be intimidated by its grandeur—it’s easier to make than you might think! Here’s how to create this show-stopping dish that will have your guests raving.
Prime Rib Roast
Prep Time 2 hours
Cook Time 3 hours
Total Time 5 hours
Ingredients
For the Roast:
- 1 6-8 pound prime rib roast (bone-in or boneless)
- 4 cloves garlic minced
- 2 tablespoons fresh rosemary finely chopped
- 1 tablespoon fresh thyme leaves
- 3 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
For the Au Jus:
- 2 cups beef stock
- 1/2 cup red wine optional, but highly recommended
- Pan drippings
For the Horseradish Cream:
- 1/2 cup sour cream
- 2 tablespoons prepared horseradish
- 1 teaspoon lemon juice
- Salt and pepper to taste
Instructions
Step 1: Prep the Roast
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Take the prime rib out of the refrigerator about 2 hours before cooking to bring it to room temperature. This ensures even cooking. Pat the roast dry with paper towels.
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In a small bowl, mix minced garlic, rosemary, thyme, olive oil, salt, and pepper to create a fragrant herb paste. Rub the mixture all over the roast, ensuring it’s evenly coated.
Step 2: Get Ready to Roast
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Preheat your oven to 450°F (230°C). Place the seasoned prime rib on a roasting rack in a large roasting pan. For extra flavor, scatter some additional rosemary sprigs and garlic cloves around the pan.
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Roast the beef at 450°F for 20 minutes to create a beautiful crust. Then reduce the oven temperature to 325°F (165°C) and continue roasting until the internal temperature reaches:
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120°F (49°C) for rare
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130°F (54°C) for medium-rare
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140°F (60°C) for medium
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This usually takes about 15-20 minutes per pound.
Step 3: Rest the Roast
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Once it’s cooked to your liking, remove the roast from the oven and tent it loosely with aluminum foil. Let it rest for 20-30 minutes to allow the juices to redistribute. This step is key to a juicy and tender roast.
Step 4: Make the Au Jus
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While the roast rests, pour the pan drippings into a small saucepan. Skim off excess fat, then add the beef stock and red wine. Bring it to a simmer and cook for 5-7 minutes, stirring occasionally, until slightly reduced. Strain and serve warm.
Step 5: Whip Up the Horseradish Cream
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In a bowl, combine sour cream, horseradish, lemon juice, salt, and pepper. Mix well and adjust the seasoning to taste. This creamy, tangy sauce adds a delightful zing to the rich roast.
