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Prime Rib Roast

Course Main Course
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

  1. 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.
  2. 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

  1. 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.
  2. 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:
  3. 120°F (49°C) for rare
  4. 130°F (54°C) for medium-rare
  5. 140°F (60°C) for medium
  6. This usually takes about 15-20 minutes per pound.

Step 3: Rest the Roast

  1. 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

  1. 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

  1. 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.