Prime Rib Roast

2h
Serves 8
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Directions

  1. 1Cut the bones off the prime rib and tie it back with twine.
  2. 2Pat the prime rib dry with paper towels and place it into an aluminum foil container.
  3. 3Season generously with salt.
  4. 4Refrigerate uncovered overnight.
  5. 5Make a creamy horseradish sauce by mixing chives, sour cream, creamy horseradish sauce, salt and pepper.
  6. 6Chop up onions, celery and carrots and place them in a baking dish.
  7. 7Add olive oil, salt and pepper to the vegetables.
  8. 8Make a compound butter using rosemary, thyme, garlic and seasonings.
  9. 9Stab the prime rib and shove pieces of garlic into the slits.
  10. 10Dip the garlic in the compound butter and shove it into one of the slits, together with some rosemary.
  11. 11Rub the prime rib down with the compound butter.
  12. 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.
  13. 13Cut off the twine and bones.
  14. 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.
  15. 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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