Prime Rib

Serves 1
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Directions

  1. 1Remove silverskin and trim the rib roast.
  2. 2Remove silverskin and trim the rib roast.
  3. 3Remove silverskin and trim the rib roast.
  4. 4Remove bones by following curve with knife.
  5. 5Remove bones by following curve with knife.
  6. 6Remove bones by following curve with knife.
  7. 7Tie roast with butchers twine. Don’t go too tight, it will slightly expand while cooking
  8. 8Tie roast with butchers twine. Don’t go too tight, it will slightly expand while cooking
  9. 9Tie roast with butchers twine. Don’t go too tight, it will slightly expand while cooking
  10. 10Season roast and ribs with a coarse rub like Montreal steak seasoning.
  11. 11Season roast and ribs with a coarse rub like Montreal steak seasoning.
  12. 12Season roast and ribs with a coarse rub like Montreal steak seasoning.
  13. 13Leave in fridge uncovered overnight to dry brine (or at least 1 hour)
  14. 14Leave in fridge uncovered overnight to dry brine (or at least 1 hour)
  15. 15Leave in fridge uncovered overnight to dry brine (or at least 1 hour)
  16. 16Remove from fridge and apply paste over all sides of prime rib.
  17. 17Remove from fridge and apply paste over all sides of prime rib.
  18. 18Remove from fridge and apply paste over all sides of prime rib.
  19. 19Place roast and ribs into a 250F oven.
  20. 20Place roast and ribs into a 250F oven.
  21. 21Place roast and ribs into a 250F oven.
  22. 22Remove once roast hits 123F internal.
  23. 23Remove once roast hits 123F internal.
  24. 24Remove once roast hits 123F internal.
  25. 25Rest prime rib for 30 min (1 hour maximum).
  26. 26Rest prime rib for 30 min (1 hour maximum).
  27. 27Rest prime rib for 30 min (1 hour maximum).
  28. 28Place back into oven at the highest temp, searing for 5 to 10 min.
  29. 29Place back into oven at the highest temp, searing for 5 to 10 min.
  30. 30Place back into oven at the highest temp, searing for 5 to 10 min.
  31. 31Immediately slice and serve with horseradish sauce.
  32. 32Immediately slice and serve with horseradish sauce.
  33. 33Immediately slice and serve with horseradish sauce.

Ingredients

  • rib roast
  • rib roast
  • 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 garlic cloves
  • 2 garlic cloves
  • 2 garlic cloves
  • 1 tsp fresh rosemary
  • 1 tsp fresh rosemary
  • 1 tsp fresh rosemary
  • 1 tsp fresh thyme
  • 1 tsp fresh thyme
  • 1 tsp fresh thyme
  • 2-3 tbsp horseradish
  • 2-3 tbsp horseradish
  • 2-3 tbsp horseradish
  • 0.25 c sour cream
  • 0.25 c sour cream
  • 0.25 c 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
  • dash cayenne
  • dash cayenne
  • 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.