Serves 1
Directions
- 1Chop up some fresh rosemary and thyme for the herb butter.
- 2In a mixing bowl, combine the chopped herbs, a stick of softened butter, garlic powder, onion powder, Tony's seasoning, salt, pepper, Dijon mustard, and Worcestershire sauce, then mix well.
- 3Pat the rib roast completely dry with paper towels.
- 4Using a paring knife, stab holes all over the rib roast.
- 5Thinly slice garlic cloves to create garlic slivers.
- 6Dip each garlic sliver in the prepared butter mixture to use as a lubricant.
- 7Sandwich each buttered garlic sliver with a small piece of rosemary and insert it into the holes in the rib roast, repeating the process.
- 8Spread the remaining herb butter mixture over the entire rib roast.
- 9Place the buttered rib roast on top of a roasting pan filled with celery, carrots, onion, a head of garlic, and any leftover herbs.
- 10Insert a thermometer into the thickest part of the meat.
- 11Roast the prime rib in the oven at 500 degrees Fahrenheit for about 15 minutes to achieve a nice color.
- 12Reduce the oven temperature to 325 degrees Fahrenheit and cook for approximately 13 minutes per pound, or until the internal temperature reaches 120 degrees Fahrenheit for a medium-rare finish.
- 13While the roast is in the oven, prepare the horseradish cream sauce by combining about a cup of sour cream, a few tablespoons of creamy horseradish sauce, a little Worcestershire sauce, black pepper, and chives in a container, then mix well.
- 14Set the horseradish cream sauce in the fridge to chill.
- 15Once the roast is out of the oven, tent it with foil and let it rest for at least 20 minutes; do not slice or remove the thermometer yet.
- 16For the au jus, strain all the drippings from the roasting pan into a measuring cup.
- 17Add 2 tablespoons of the fat from the drippings into a saucepan.
- 18Stir in a tablespoon of flour into the fat, cooking it out until the raw flour smell is gone (do not let it darken).
- 19Add 2 cups of beef broth and a cup of red wine to the saucepan.
- 20Add about a tablespoon of Worcestershire sauce to the au jus.
- 21Heat the au jus mixture until it's slightly thickened; it's not meant to be a gravy but should be thicker than water.
- 22Once the meat has rested, cut off the twine holding the bones.
- 23Remove the meat from the ribs.
- 24Slice the prime rib to your desired thickness.
- 25Serve the sliced prime rib with the au jus and horseradish cream sauce.
Ingredients
- Rosemary
- Thyme
- 1 stick Softened butter
- Garlic powder
- Onion powder
- Tony's seasoning
- Salt
- Pepper
- Dijon mustard
- Worcestershire sauce
- Rib roast
- Garlic cloves
- Celery
- Carrot
- Onion
- 1 cup Sour cream
- Creamy horseradish sauce
- Black pepper
- Chives
- 2 tablespoons Fat (from drippings)
- 1 tablespoon Flour
- 2 cups Beef broth
- 1 cup Red wine
Equipment
Paring knifeRoasting panThermometerSaucepanWhiskChopsticksTongsCutting board
Tips
- Make sure to take the rib roast out of the fridge to rest at room temperature for at least an hour before cooking.
- Pat the rib roast completely dry, otherwise, the butter will be rejected.
- Do not slice the meat immediately after removing it from the oven; let it rest to reabsorb all the juices and finish cooking to the perfect temperature.
- The au jus is not meant to be a gravy, but a slightly thickened consistency is preferred over watery.
- The horseradish cream sauce can be stored in the fridge while the meat rests.
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