Prime Rib Roast

153 mins
Serves 6
tiktok.com

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 meat in the fridge uncovered for 12 to 24 hours.
  11. 11Put the seasoned meat in the fridge uncovered for 12 to 24 hours.
  12. 12Put the seasoned meat in the fridge uncovered for 12 to 24 hours.
  13. 13Make the compound butter by combining one stick of salted butter, grated garlic, rosemary, chives, salt, pepper, and a little bit of Dijon mustard.
  14. 14Make the compound butter by combining one stick of salted butter, grated garlic, rosemary, chives, salt, pepper, and a little bit of Dijon mustard.
  15. 15Make the compound butter by combining one stick of salted butter, grated garlic, rosemary, chives, salt, pepper, and a little bit of Dijon mustard.
  16. 16Smear the compound butter all over the meat.
  17. 17Smear the compound butter all over the meat.
  18. 18Smear the compound 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 meat in the oven at 425 degrees for the first 15 minutes.
  23. 23Put the meat in the oven at 425 degrees for the first 15 minutes.
  24. 24Put the meat in the oven at 425 degrees for the first 15 minutes.
  25. 25Reduce the heat to 330 degrees.
  26. 26Reduce the heat to 330 degrees.
  27. 27Reduce the heat to 330 degrees.
  28. 28Cook for about an hour and a half, or until the internal temperature reaches 125 degrees for medium-rare.
  29. 29Cook for about an hour and a half, or until the internal temperature reaches 125 degrees for medium-rare.
  30. 30Cook for about an hour and a half, or until the internal temperature reaches 125 degrees for medium-rare.
  31. 31Remove the meat from the oven and cover it with foil to let it rest for about 20 minutes.
  32. 32Remove the meat from the oven and cover it with foil to let it rest for about 20 minutes.
  33. 33Remove the meat from the oven and cover it with foil to let it rest for about 20 minutes.
  34. 34Make the horseradish sauce by combining sour cream, mayonnaise, horseradish, Dijon mustard, grated garlic, chives, salt, and pepper.
  35. 35Make the horseradish sauce by combining sour cream, mayonnaise, horseradish, Dijon mustard, grated garlic, chives, salt, and pepper.
  36. 36Make the horseradish sauce by combining sour cream, mayonnaise, horseradish, Dijon mustard, grated garlic, chives, salt, and pepper.
  37. 37Cut the twine off the rested meat and slice.
  38. 38Cut the twine off the rested meat and slice.
  39. 39Cut the twine off the rested meat and slice.
  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 and herb
  • 1 hefty amount roasted garlic and herb
  • 1 hefty amount roasted garlic and 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
  • 3 tablespoons horseradish
  • 3 tablespoons horseradish
  • 3 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

knifegratermeat thermometer