Prime Rib

123 mins
Serves 1
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Directions

  1. 1Trim some fat off the prime rib.
  2. 2Trim some fat off the prime rib.
  3. 3Trim some fat off the prime rib.
  4. 4Dry brine the meat with a hefty amount of salt and pepper.
  5. 5Dry brine the meat with a hefty amount of salt and pepper.
  6. 6Dry brine the meat with a hefty amount of salt and pepper.
  7. 7Add a hefty amount of roasted garlic and herb.
  8. 8Add a hefty amount of roasted garlic and herb.
  9. 9Add a hefty amount of roasted garlic and herb.
  10. 10Put the seasoned prime rib in the fridge uncovered for 12 to 24 hours.
  11. 11Put the seasoned prime rib in the fridge uncovered for 12 to 24 hours.
  12. 12Put the seasoned prime rib in the fridge uncovered for 12 to 24 hours.
  13. 13Make the garlic herb butter: In a bowl, combine one stick of salted butter, grated garlic, chopped rosemary, chives, salt, pepper, and a little Dijon mustard.
  14. 14Make the garlic herb butter: In a bowl, combine one stick of salted butter, grated garlic, chopped rosemary, chives, salt, pepper, and a little Dijon mustard.
  15. 15Make the garlic herb butter: In a bowl, combine one stick of salted butter, grated garlic, chopped rosemary, chives, salt, pepper, and a little Dijon mustard.
  16. 16Smear the butter all over the meat.
  17. 17Smear the butter all over the meat.
  18. 18Smear the butter all over the meat.
  19. 19Tie the meat up using butcher's twine.
  20. 20Tie the meat up using butcher's twine.
  21. 21Tie the meat up using butcher's twine.
  22. 22Put the tied-up meat in the oven at 425°F for the first 15 minutes.
  23. 23Put the tied-up meat in the oven at 425°F for the first 15 minutes.
  24. 24Put the tied-up meat in the oven at 425°F for the first 15 minutes.
  25. 25Reduce the heat to 330°F and continue cooking for about 1 hour and a half.
  26. 26Reduce the heat to 330°F and continue cooking for about 1 hour and a half.
  27. 27Reduce the heat to 330°F and continue cooking for about 1 hour and a half.
  28. 28Take it out at 125°F for medium-rare.
  29. 29Take it out at 125°F for medium-rare.
  30. 30Take it out at 125°F for medium-rare.
  31. 31Transfer the meat to a new pan and cover it with foil to let it rest for about 20 minutes.
  32. 32Transfer the meat to a new pan and cover it with foil to let it rest for about 20 minutes.
  33. 33Transfer the meat to a new pan and cover it with foil to let it rest for about 20 minutes.
  34. 34Make the horseradish sauce by mixing sour cream, mayonnaise, horseradish, Dijon mustard, garlic, chives, salt, and pepper.
  35. 35Make the horseradish sauce by mixing sour cream, mayonnaise, horseradish, Dijon mustard, garlic, chives, salt, and pepper.
  36. 36Make the horseradish sauce by mixing sour cream, mayonnaise, horseradish, Dijon mustard, garlic, chives, salt, and pepper.
  37. 37Cut the twine off the rested prime rib.
  38. 38Cut the twine off the rested prime rib.
  39. 39Cut the twine off the rested prime rib.
  40. 40Serve the prime rib with the horseradish sauce and chives.
  41. 41Serve the prime rib with the horseradish sauce and chives.
  42. 42Serve the prime rib with the horseradish sauce and chives.

Ingredients

  • 1 prime rib
  • 1 prime rib
  • 1 prime rib
  • 1 hefty amount salt
  • 1 hefty amount salt
  • 1 hefty amount salt
  • 1 hefty amount pepper
  • 1 hefty amount pepper
  • 1 hefty amount pepper
  • 1 hefty amount roasted garlic herb
  • 1 hefty amount roasted garlic herb
  • 1 hefty amount roasted garlic herb
  • 1 stick butter
  • 1 stick butter
  • 1 stick butter
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 sprigs rosemary
  • 2 sprigs rosemary
  • 2 sprigs rosemary
  • 1 chives
  • 1 chives
  • 1 chives
  • 1 salt
  • 1 salt
  • 1 salt
  • 1 pepper
  • 1 pepper
  • 1 pepper
  • 1 little bit Dijon mustard
  • 1 little bit Dijon mustard
  • 1 little bit Dijon mustard
  • 1 cup sour cream
  • 1 cup sour cream
  • 1 cup sour cream
  • 2 tablespoons mayonnaise
  • 2 tablespoons mayonnaise
  • 2 tablespoons mayonnaise
  • 2 tablespoons horseradish
  • 2 tablespoons horseradish
  • 2 tablespoons horseradish
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Dijon mustard
  • 1 clove garlic
  • 1 clove garlic
  • 1 clove garlic
  • 1 chives
  • 1 chives
  • 1 chives
  • 1 salt
  • 1 salt
  • 1 salt
  • 1 pepper
  • 1 pepper
  • 1 pepper

Equipment

knifegraterbutcher's twinemeat thermometerbaking sheetfoil