Prime Rib Roast
Directions
- 1Cut the bones off the prime rib and tie it back with twine.
- 2Pat the prime rib dry with paper towels and place it into an aluminum foil container.
- 3Season generously with salt.
- 4Refrigerate uncovered overnight.
- 5Make a creamy horseradish sauce by mixing chives, sour cream, creamy horseradish sauce, salt and pepper.
- 6Chop up onions, celery and carrots and place them in a baking dish.
- 7Add olive oil, salt and pepper to the vegetables.
- 8Make a compound butter using rosemary, thyme, garlic and seasonings.
- 9Stab the prime rib and shove pieces of garlic into the slits.
- 10Dip the garlic in the compound butter and shove it into one of the slits, together with some rosemary.
- 11Rub the prime rib down with the compound butter.
- 12Bake at 500F for 15 minutes, then reduce the heat to 325F and bake for 13 minutes per pound, until it reaches 120 degrees Fahrenheit.
- 13Cut off the twine and bones.
- 14Make au jus using 2 tablespoons of drippings, 1 tablespoon of flour and 2 cups of beef broth, whisking over medium heat until slightly thickened.
- 15Drizzle au jus over the sliced prime rib.
Ingredients
- 1 prime rib
- 1 generous amount salt
- 1 bunch chives
- 1 cup sour cream
- 2 tablespoons creamy horseradish sauce
- 1 pinch salt
- 1 pinch pepper
- 1 onion
- 1 celery
- 2 carrots
- 1 little olive oil
- 1 bunch rosemary
- 1 bunch thyme
- 1 softened butter
- 1 garlic
- 1 cup red wine
- 2 cups beef broth
- 1 tablespoon flour
Equipment
knifepaper towelsaluminum foil containerkitchen twine
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