Prime Rib Roast

120 mins
Serves 8
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Directions

  1. 1Cut the bones off the prime rib and tie it back with twine.
  2. 2Cut the bones off the prime rib and tie it back with twine.
  3. 3Cut the bones off the prime rib and tie it back with twine.
  4. 4Pat the prime rib dry with paper towels and place it into an aluminum foil container.
  5. 5Pat the prime rib dry with paper towels and place it into an aluminum foil container.
  6. 6Pat the prime rib dry with paper towels and place it into an aluminum foil container.
  7. 7Season generously with salt.
  8. 8Season generously with salt.
  9. 9Season generously with salt.
  10. 10Refrigerate uncovered overnight.
  11. 11Refrigerate uncovered overnight.
  12. 12Refrigerate uncovered overnight.
  13. 13Make a creamy horseradish sauce by mixing chives, sour cream, creamy horseradish sauce, salt and pepper.
  14. 14Make a creamy horseradish sauce by mixing chives, sour cream, creamy horseradish sauce, salt and pepper.
  15. 15Make a creamy horseradish sauce by mixing chives, sour cream, creamy horseradish sauce, salt and pepper.
  16. 16Chop up onions, celery and carrots and place them in a baking dish.
  17. 17Chop up onions, celery and carrots and place them in a baking dish.
  18. 18Chop up onions, celery and carrots and place them in a baking dish.
  19. 19Add olive oil, salt and pepper to the vegetables.
  20. 20Add olive oil, salt and pepper to the vegetables.
  21. 21Add olive oil, salt and pepper to the vegetables.
  22. 22Make a compound butter using rosemary, thyme, garlic and seasonings.
  23. 23Make a compound butter using rosemary, thyme, garlic and seasonings.
  24. 24Make a compound butter using rosemary, thyme, garlic and seasonings.
  25. 25Stab the prime rib and shove pieces of garlic into the slits.
  26. 26Stab the prime rib and shove pieces of garlic into the slits.
  27. 27Stab the prime rib and shove pieces of garlic into the slits.
  28. 28Dip the garlic in the compound butter and shove it into one of the slits, together with some rosemary.
  29. 29Dip the garlic in the compound butter and shove it into one of the slits, together with some rosemary.
  30. 30Dip the garlic in the compound butter and shove it into one of the slits, together with some rosemary.
  31. 31Rub the prime rib down with the compound butter.
  32. 32Rub the prime rib down with the compound butter.
  33. 33Rub the prime rib down with the compound butter.
  34. 34Bake at 500F for 15 minutes, then reduce the heat to 325F and bake for 13 minutes per pound, until it reaches 120 degrees Fahrenheit.
  35. 35Bake at 500F for 15 minutes, then reduce the heat to 325F and bake for 13 minutes per pound, until it reaches 120 degrees Fahrenheit.
  36. 36Bake at 500F for 15 minutes, then reduce the heat to 325F and bake for 13 minutes per pound, until it reaches 120 degrees Fahrenheit.
  37. 37Cut off the twine and bones.
  38. 38Cut off the twine and bones.
  39. 39Cut off the twine and bones.
  40. 40Make au jus using 2 tablespoons of drippings, 1 tablespoon of flour and 2 cups of beef broth, whisking over medium heat until slightly thickened.
  41. 41Make au jus using 2 tablespoons of drippings, 1 tablespoon of flour and 2 cups of beef broth, whisking over medium heat until slightly thickened.
  42. 42Make au jus using 2 tablespoons of drippings, 1 tablespoon of flour and 2 cups of beef broth, whisking over medium heat until slightly thickened.
  43. 43Drizzle au jus over the sliced prime rib.
  44. 44Drizzle au jus over the sliced prime rib.
  45. 45Drizzle au jus over the sliced prime rib.

Ingredients

  • 1 prime rib
  • 1 prime rib
  • 1 prime rib
  • 1 generous amount salt
  • 1 generous amount salt
  • 1 generous amount salt
  • 1 bunch chives
  • 1 bunch chives
  • 1 bunch chives
  • 1 cup sour cream
  • 1 cup sour cream
  • 1 cup sour cream
  • 2 tablespoons creamy horseradish sauce
  • 2 tablespoons creamy horseradish sauce
  • 2 tablespoons creamy horseradish sauce
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 onion
  • 1 onion
  • 1 onion
  • 1 celery
  • 1 celery
  • 1 celery
  • 2 carrots
  • 2 carrots
  • 2 carrots
  • 1 little olive oil
  • 1 little olive oil
  • 1 little olive oil
  • 1 bunch rosemary
  • 1 bunch rosemary
  • 1 bunch rosemary
  • 1 bunch thyme
  • 1 bunch thyme
  • 1 bunch thyme
  • 1 softened butter
  • 1 softened butter
  • 1 softened butter
  • 1 garlic
  • 1 garlic
  • 1 garlic
  • 1 cup red wine
  • 1 cup red wine
  • 1 cup red wine
  • 2 cups beef broth
  • 2 cups beef broth
  • 2 cups beef broth
  • 1 tablespoon flour
  • 1 tablespoon flour
  • 1 tablespoon flour

Equipment

knifepaper towelsaluminum foil containerkitchen twine