Serves 1
Directions
- 1Remove silverskin and trim the rib roast.
- 2Remove bones by following curve with knife.
- 3Tie roast with butchers twine. Don’t go too tight, it will slightly expand while cooking
- 4Season roast and ribs with a coarse rub like Montreal steak seasoning.
- 5Leave in fridge uncovered overnight to dry brine (or at least 1 hour)
- 6Remove from fridge and apply paste over all sides of prime rib.
- 7Place roast and ribs into a 250F oven.
- 8Remove once roast hits 123F internal.
- 9Rest prime rib for 30 min (1 hour maximum).
- 10Place back into oven at the highest temp, searing for 5 to 10 min.
- 11Immediately slice and serve with horseradish sauce.
Ingredients
- rib roast
- Montreal steak seasoning
- 2 tbsp mayo
- 1 tbsp mustard
- 1 tbsp prepared horseradish
- 1 tbsp Worcestershire sauce
- 2 garlic cloves
- 1 tsp fresh rosemary
- 1 tsp fresh thyme
- 2-3 tbsp horseradish
- 0.25 c sour cream
- 1 tsp Dijon mustard
- 1 tbsp mayo
- 1 tbsp chopped chives
- dash cayenne
Equipment
butcher's twineknifeovenbowl
Tips
- Adjust paste according to the size of prime rib.
- Recipe works great if cooking a boneless prime rib.
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