Prime Rib

Serves 1
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Directions

  1. 1Start with a rib roast that has the best marbling you can find.
  2. 2Start with a rib roast that has the best marbling you can find.
  3. 3Start with a rib roast that has the best marbling you can find.
  4. 4If bone in, carefully remove the bones.
  5. 5If bone in, carefully remove the bones.
  6. 6If bone in, carefully remove the bones.
  7. 7Tie it up so the cap doesn't peel backwards and so it cooks evenly.
  8. 8Tie it up so the cap doesn't peel backwards and so it cooks evenly.
  9. 9Tie it up so the cap doesn't peel backwards and so it cooks evenly.
  10. 10For the first layer of flavor, use Montreal steak seasoning, but any coarse rub will work.
  11. 11For the first layer of flavor, use Montreal steak seasoning, but any coarse rub will work.
  12. 12For the first layer of flavor, use Montreal steak seasoning, but any coarse rub will work.
  13. 13Season the bones as well and let it dry brine.
  14. 14Season the bones as well and let it dry brine.
  15. 15Season the bones as well and let it dry brine.
  16. 16Make an herb horseradish paste.
  17. 17Make an herb horseradish paste.
  18. 18Make an herb horseradish paste.
  19. 19The next day, the salt has seasoned deeply and apply the paste.
  20. 20The next day, the salt has seasoned deeply and apply the paste.
  21. 21The next day, the salt has seasoned deeply and apply the paste.
  22. 22Put it in a 250 degree oven.
  23. 23Put it in a 250 degree oven.
  24. 24Put it in a 250 degree oven.
  25. 25Once the roast hits 123 fahrenheit, let it rest for 30 minutes.
  26. 26Once the roast hits 123 fahrenheit, let it rest for 30 minutes.
  27. 27Once the roast hits 123 fahrenheit, let it rest for 30 minutes.
  28. 28Put it back in a 550 degree oven to sear.
  29. 29Put it back in a 550 degree oven to sear.
  30. 30Put it back in a 550 degree oven to sear.
  31. 31After a quick blast of heat, the crust on the prime rib is dark and crunchy, and the inside will be rosy pink, super juicy with a minimal grey band.
  32. 32After a quick blast of heat, the crust on the prime rib is dark and crunchy, and the inside will be rosy pink, super juicy with a minimal grey band.
  33. 33After a quick blast of heat, the crust on the prime rib is dark and crunchy, and the inside will be rosy pink, super juicy with a minimal grey band.

Ingredients

  • rib roast
  • rib roast
  • rib roast
  • Montreal steak seasoning
  • Montreal steak seasoning
  • Montreal steak seasoning
  • T mayo
  • T mayo
  • T mayo
  • T mustard
  • T mustard
  • T mustard
  • T prepared horseradish
  • T prepared horseradish
  • T prepared horseradish
  • T Worcestershire sauce
  • T Worcestershire sauce
  • T Worcestershire sauce
  • 2 garlic gloves chopped
  • 2 garlic gloves chopped
  • 2 garlic gloves chopped
  • 1 t fresh rosemary chopped
  • 1 t fresh rosemary chopped
  • 1 t fresh rosemary chopped
  • 1 t fresh thyme chopped
  • 1 t fresh thyme chopped
  • 1 t fresh thyme chopped
  • 2 T horseradish
  • 2 T horseradish
  • 2 T horseradish
  • 0.25 c sour cream
  • 0.25 c sour cream
  • 0.25 c sour cream
  • 1 t Dijon mustard
  • 1 t Dijon mustard
  • 1 t Dijon mustard
  • 1 T mayo
  • 1 T mayo
  • 1 T mayo
  • 1 T chopped chives
  • 1 T chopped chives
  • 1 T chopped chives
  • dash cayenne
  • dash cayenne
  • dash cayenne

Tips

  • Choose a rib roast with the best marbling.
  • Remove bones of the rib roast to allow for even cooking and more surface area for the bark.
  • After removing the bones, tie up the roast so that the cap doesn't peel back and it cooks evenly.
  • Let it dry brine.
  • The bones will be more flavorful with better bark and rendering since they are exposed to seasoning and heat on all sides.