Directions
- 1Trim some fat off the prime rib.
- 2Dry brine the meat with a hefty amount of salt and pepper.
- 3Add a hefty amount of roasted garlic and herb.
- 4Put the seasoned prime rib in the fridge uncovered for 12 to 24 hours.
- 5Make 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.
- 6Smear the butter all over the meat.
- 7Tie the meat up using butcher's twine.
- 8Put the tied-up meat in the oven at 425°F for the first 15 minutes.
- 9Reduce the heat to 330°F and continue cooking for about 1 hour and a half.
- 10Take it out at 125°F for medium-rare.
- 11Transfer the meat to a new pan and cover it with foil to let it rest for about 20 minutes.
- 12Make the horseradish sauce by mixing sour cream, mayonnaise, horseradish, Dijon mustard, garlic, chives, salt, and pepper.
- 13Cut the twine off the rested prime rib.
- 14Serve the prime rib with the horseradish sauce and chives.
Ingredients
- 1 prime rib
- 1 hefty amount salt
- 1 hefty amount pepper
- 1 hefty amount roasted garlic herb
- 1 stick butter
- 2 cloves garlic
- 2 sprigs rosemary
- 1 chives
- 1 salt
- 1 pepper
- 1 little bit Dijon mustard
- 1 cup sour cream
- 2 tablespoons mayonnaise
- 2 tablespoons horseradish
- 1 teaspoon Dijon mustard
- 1 clove garlic
- 1 chives
- 1 salt
- 1 pepper
Equipment
knifegraterbutcher's twinemeat thermometerbaking sheetfoil
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