Serves 1
Directions
- 1Start with a rib roast that has the best marbling you can find.
- 2If bone in, carefully remove the bones by following the curve with a knife.
- 3Remove any thicker seam of silver skin over the top that's tough.
- 4Tie the roast up so the cap doesn't peel backwards and so it cooks evenly.
- 5Season the roast and ribs generously with a coarse rub like Montreal steak seasoning.
- 6Let it dry brine in the fridge uncovered overnight (or at least 1 hour).
- 7The 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.
- 8Remove the roast from the fridge and apply the paste over all sides of the prime rib.
- 9Place the roast and ribs into a 250F oven or smoker, trying to have the roast in the middle of the oven.
- 10In 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.
- 11Remove the roast once it hits 123F internal for rare/medium rare (or 133F for closer to medium).
- 12At this point, the ribs should be fully cooked, but leave them in the oven during the rest if they aren’t quite tender.
- 13Let the roast rest for 30 minutes (1 hour maximum).
- 14Then place it back into the oven at the highest temperature (around 550F) to sear for 5 to 10 minutes.
- 15Remove as soon as the color looks good and the crust is dark and crunchy.
- 16Immediately slice and serve with the horseradish sauce.
Ingredients
- 10 lb bone-in prime rib roast
- Montreal steak seasoning
- 2 tbsp Mayo
- 1 tbsp Mustard
- 1 tbsp Prepared Horseradish
- 1 tbsp Worcestershire sauce
- 2 chopped Garlic cloves
- 1 tsp chopped Fresh rosemary
- 1 tsp chopped Fresh thyme
- 2 tbsp Horseradish
- 0.25 cup Sour cream
- 1 tsp Dijon mustard
- 1 tbsp Mayo
- 1 tbsp Chopped chives
- 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.
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