# The Perfect Prime Rib

This recipe details how to prepare a perfect prime rib roast with an herb horseradish paste and a creamy horseradish sauce, ensuring a dark, crunchy crust and a rosy pink, juicy interior.

- Cuisine: American
- Category: Dinner
- Language: en

## 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

## Instructions

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

## Equipment

- oven
- knife
- butcher'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.

## Source

- Original video: https://www.tiktok.com/t/ZP8yUY1xo/
- Recipe page: https://www.cliprecipe.com/recipe/8ebf72ec-b3bf-4ede-845f-a7d08fd16295
- Extracted: 2025-12-23

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt