Directions
- 1Remove silverskin and trim rib roast
- 2Remove bones by following curve with knife
- 3Tie roast with butcher's twine
- 4Season roast and ribs with Montreal steak seasoning
- 5Leave in fridge uncovered overnight to dry brine
- 6Remove from fridge and apply paste over all sides of prime rib
- 7Place roast and ribs into a 250F oven
- 8Remove once roast hits 123F internal temperature
- 9Rest prime rib for 30 min
- 10Place back into oven at 550F to sear for 5-10 min
- 11Immediately slice and serve with horseradish sauce
Ingredients
- 10 lb rib roast
- 1 cup Montreal steak seasoning
- 2 tbsp mayonnaise
- 1 tbsp mustard
- 1 tbsp prepared horseradish
- 1 tbsp Worcestershire sauce
- 2 garlic cloves
- 1 tsp fresh rosemary
- 1 tsp fresh thyme
- 2 tbsp horseradish
- 0.25 cup sour cream
- 1 tsp Dijon mustard
- 1 tbsp mayonnaise
- 1 tbsp chopped chives
- 1 dash cayenne pepper
Equipment
knifebutcher's twineovenmeat thermometer
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