1Start with a rib roast that has the best marbling you can find.
2Start with a rib roast that has the best marbling you can find.
3Start with a rib roast that has the best marbling you can find.
4If bone in, carefully remove the bones by following the curve with a knife.
5If bone in, carefully remove the bones by following the curve with a knife.
6If bone in, carefully remove the bones by following the curve with a knife.
7Remove any thicker seam of silver skin over the top that's tough.
8Remove any thicker seam of silver skin over the top that's tough.
9Remove any thicker seam of silver skin over the top that's tough.
10Tie the roast up so the cap doesn't peel backwards and so it cooks evenly.
11Tie the roast up so the cap doesn't peel backwards and so it cooks evenly.
12Tie the roast up so the cap doesn't peel backwards and so it cooks evenly.
13Season the roast and ribs generously with a coarse rub like Montreal steak seasoning.
14Season the roast and ribs generously with a coarse rub like Montreal steak seasoning.
15Season the roast and ribs generously with a coarse rub like Montreal steak seasoning.
16Let it dry brine in the fridge uncovered overnight (or at least 1 hour).
17Let it dry brine in the fridge uncovered overnight (or at least 1 hour).
18Let it dry brine in the fridge uncovered overnight (or at least 1 hour).
19The next day, prepare the herb horseradish paste by mixing 2 tbsp Mayo, 1 tbsp Mustard, 1 tbsp Prepared Horseradish, 1 tbsp Worcestershire sauce, 2 chopped Garlic cloves, 1 tsp chopped Fresh rosemary, and 1 tsp chopped Fresh thyme.
20The next day, prepare the herb horseradish paste by mixing 2 tbsp Mayo, 1 tbsp Mustard, 1 tbsp Prepared Horseradish, 1 tbsp Worcestershire sauce, 2 chopped Garlic cloves, 1 tsp chopped Fresh rosemary, and 1 tsp chopped Fresh thyme.
21The next day, prepare the herb horseradish paste by mixing 2 tbsp Mayo, 1 tbsp Mustard, 1 tbsp Prepared Horseradish, 1 tbsp Worcestershire sauce, 2 chopped Garlic cloves, 1 tsp chopped Fresh rosemary, and 1 tsp chopped Fresh thyme.
22Remove the roast from the fridge and apply the paste over all sides of the prime rib.
23Remove the roast from the fridge and apply the paste over all sides of the prime rib.
24Remove the roast from the fridge and apply the paste over all sides of the prime rib.
25Place the roast and ribs into a 250F oven or smoker, trying to have the roast in the middle of the oven.
26Place the roast and ribs into a 250F oven or smoker, trying to have the roast in the middle of the oven.
27Place the roast and ribs into a 250F oven or smoker, trying to have the roast in the middle of the oven.
28In the meantime, whip up a quick horseradish sauce by mixing 2-3 tbsp Horseradish, 1/4 cup Sour cream, 1 tsp Dijon mustard, 1 tbsp Mayo, 1 tbsp Chopped chives, and a dash of cayenne.
29In the meantime, whip up a quick horseradish sauce by mixing 2-3 tbsp Horseradish, 1/4 cup Sour cream, 1 tsp Dijon mustard, 1 tbsp Mayo, 1 tbsp Chopped chives, and a dash of cayenne.
30In the meantime, whip up a quick horseradish sauce by mixing 2-3 tbsp Horseradish, 1/4 cup Sour cream, 1 tsp Dijon mustard, 1 tbsp Mayo, 1 tbsp Chopped chives, and a dash of cayenne.
31Remove the roast once it hits 123F internal for rare/medium rare (or 133F for closer to medium).
32Remove the roast once it hits 123F internal for rare/medium rare (or 133F for closer to medium).
33Remove the roast once it hits 123F internal for rare/medium rare (or 133F for closer to medium).
34At this point, the ribs should be fully cooked, but leave them in the oven during the rest if they aren’t quite tender.
35At this point, the ribs should be fully cooked, but leave them in the oven during the rest if they aren’t quite tender.
36At this point, the ribs should be fully cooked, but leave them in the oven during the rest if they aren’t quite tender.
37Let the roast rest for 30 minutes (1 hour maximum).
38Let the roast rest for 30 minutes (1 hour maximum).
39Let the roast rest for 30 minutes (1 hour maximum).
40Then place it back into the oven at the highest temperature (around 550F) to sear for 5 to 10 minutes.
41Then place it back into the oven at the highest temperature (around 550F) to sear for 5 to 10 minutes.
42Then place it back into the oven at the highest temperature (around 550F) to sear for 5 to 10 minutes.
43Remove as soon as the color looks good and the crust is dark and crunchy.
44Remove as soon as the color looks good and the crust is dark and crunchy.
45Remove as soon as the color looks good and the crust is dark and crunchy.
46Immediately slice and serve with the horseradish sauce.
47Immediately slice and serve with the horseradish sauce.
48Immediately slice and serve with the horseradish sauce.
Ingredients
10 lb bone-in prime rib roast
10 lb bone-in prime rib roast
10 lb bone-in prime rib roast
Montreal steak seasoning
Montreal steak seasoning
Montreal steak seasoning
2 tbsp Mayo
2 tbsp Mayo
2 tbsp Mayo
1 tbsp Mustard
1 tbsp Mustard
1 tbsp Mustard
1 tbsp Prepared Horseradish
1 tbsp Prepared Horseradish
1 tbsp Prepared Horseradish
1 tbsp Worcestershire sauce
1 tbsp Worcestershire sauce
1 tbsp Worcestershire sauce
2 chopped Garlic cloves
2 chopped Garlic cloves
2 chopped Garlic cloves
1 tsp chopped Fresh rosemary
1 tsp chopped Fresh rosemary
1 tsp chopped Fresh rosemary
1 tsp chopped Fresh thyme
1 tsp chopped Fresh thyme
1 tsp chopped Fresh thyme
2 tbsp Horseradish
2 tbsp Horseradish
2 tbsp Horseradish
0.25 cup Sour cream
0.25 cup Sour cream
0.25 cup Sour cream
1 tsp Dijon mustard
1 tsp Dijon mustard
1 tsp Dijon mustard
1 tbsp Mayo
1 tbsp Mayo
1 tbsp Mayo
1 tbsp Chopped chives
1 tbsp Chopped chives
1 tbsp Chopped chives
1 dash cayenne
1 dash cayenne
1 dash cayenne
Equipment
ovenknifebutcher's twine
Tips
Removing the bones allows the top and bottom to cook evenly and exposes more surface area for seasoning and bark.
Tie the roast with butcher's twine to prevent the cap from peeling backwards and to ensure even cooking.
Dry brine the roast in the fridge uncovered overnight or for at least 1 hour for deep seasoning.
Adjust paste according to the size of the prime rib.