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 meat in the fridge uncovered for 12 to 24 hours.
- 5Make the compound butter by combining one stick of salted butter, grated garlic, rosemary, chives, salt, pepper, and a little bit of Dijon mustard.
- 6Smear the compound butter all over the meat.
- 7Tie the meat up using butcher's twine.
- 8Put the meat in the oven at 425 degrees for the first 15 minutes.
- 9Reduce the heat to 330 degrees.
- 10Cook for about an hour and a half, or until the internal temperature reaches 125 degrees for medium-rare.
- 11Remove the meat from the oven and cover it with foil to let it rest for about 20 minutes.
- 12Make the horseradish sauce by combining sour cream, mayonnaise, horseradish, Dijon mustard, grated garlic, chives, salt, and pepper.
- 13Cut the twine off the rested meat and slice.
- 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 and 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
- 3 tablespoons horseradish
- 1 teaspoon Dijon mustard
- 1 clove garlic
- 1 chives
- 1 salt
- 1 pepper
Equipment
knifegratermeat thermometer
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