The Perfect Prime Rib

60 mins
Serves 1
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Directions

  1. 1Remove silverskin and trim rib roast
  2. 2Remove silverskin and trim rib roast
  3. 3Remove silverskin and trim rib roast
  4. 4Remove bones by following curve with knife
  5. 5Remove bones by following curve with knife
  6. 6Remove bones by following curve with knife
  7. 7Tie roast with butcher's twine
  8. 8Tie roast with butcher's twine
  9. 9Tie roast with butcher's twine
  10. 10Season roast and ribs with Montreal steak seasoning
  11. 11Season roast and ribs with Montreal steak seasoning
  12. 12Season roast and ribs with Montreal steak seasoning
  13. 13Leave in fridge uncovered overnight to dry brine
  14. 14Leave in fridge uncovered overnight to dry brine
  15. 15Leave in fridge uncovered overnight to dry brine
  16. 16Remove from fridge and apply paste over all sides of prime rib
  17. 17Remove from fridge and apply paste over all sides of prime rib
  18. 18Remove from fridge and apply paste over all sides of prime rib
  19. 19Place roast and ribs into a 250F oven
  20. 20Place roast and ribs into a 250F oven
  21. 21Place roast and ribs into a 250F oven
  22. 22Remove once roast hits 123F internal temperature
  23. 23Remove once roast hits 123F internal temperature
  24. 24Remove once roast hits 123F internal temperature
  25. 25Rest prime rib for 30 min
  26. 26Rest prime rib for 30 min
  27. 27Rest prime rib for 30 min
  28. 28Place back into oven at 550F to sear for 5-10 min
  29. 29Place back into oven at 550F to sear for 5-10 min
  30. 30Place back into oven at 550F to sear for 5-10 min
  31. 31Immediately slice and serve with horseradish sauce
  32. 32Immediately slice and serve with horseradish sauce
  33. 33Immediately slice and serve with horseradish sauce

Ingredients

  • 10 lb rib roast
  • 10 lb rib roast
  • 10 lb rib roast
  • 1 cup Montreal steak seasoning
  • 1 cup Montreal steak seasoning
  • 1 cup Montreal steak seasoning
  • 2 tbsp mayonnaise
  • 2 tbsp mayonnaise
  • 2 tbsp mayonnaise
  • 1 tbsp mustard
  • 1 tbsp mustard
  • 1 tbsp mustard
  • 1 tbsp prepared horseradish
  • 1 tbsp prepared horseradish
  • 1 tbsp prepared horseradish
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Worcestershire sauce
  • 2 garlic cloves
  • 2 garlic cloves
  • 2 garlic cloves
  • 1 tsp fresh rosemary
  • 1 tsp fresh rosemary
  • 1 tsp fresh rosemary
  • 1 tsp fresh thyme
  • 1 tsp fresh thyme
  • 1 tsp fresh thyme
  • 2 tbsp horseradish
  • 2 tbsp horseradish
  • 2 tbsp horseradish
  • 0.25 cup sour cream
  • 0.25 cup sour cream
  • 0.25 cup sour cream
  • 1 tsp Dijon mustard
  • 1 tsp Dijon mustard
  • 1 tsp Dijon mustard
  • 1 tbsp mayonnaise
  • 1 tbsp mayonnaise
  • 1 tbsp mayonnaise
  • 1 tbsp chopped chives
  • 1 tbsp chopped chives
  • 1 tbsp chopped chives
  • 1 dash cayenne pepper
  • 1 dash cayenne pepper
  • 1 dash cayenne pepper

Equipment

knifebutcher's twineovenmeat thermometer