Prime Rib with Horseradish Cream Sauce and Au Jus

Serves 1
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Directions

  1. 1Chop up some fresh rosemary and thyme for the herb butter.
  2. 2Chop up some fresh rosemary and thyme for the herb butter.
  3. 3Chop up some fresh rosemary and thyme for the herb butter.
  4. 4In 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.
  5. 5In 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.
  6. 6In 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.
  7. 7Pat the rib roast completely dry with paper towels.
  8. 8Pat the rib roast completely dry with paper towels.
  9. 9Pat the rib roast completely dry with paper towels.
  10. 10Using a paring knife, stab holes all over the rib roast.
  11. 11Using a paring knife, stab holes all over the rib roast.
  12. 12Using a paring knife, stab holes all over the rib roast.
  13. 13Thinly slice garlic cloves to create garlic slivers.
  14. 14Thinly slice garlic cloves to create garlic slivers.
  15. 15Thinly slice garlic cloves to create garlic slivers.
  16. 16Dip each garlic sliver in the prepared butter mixture to use as a lubricant.
  17. 17Dip each garlic sliver in the prepared butter mixture to use as a lubricant.
  18. 18Dip each garlic sliver in the prepared butter mixture to use as a lubricant.
  19. 19Sandwich each buttered garlic sliver with a small piece of rosemary and insert it into the holes in the rib roast, repeating the process.
  20. 20Sandwich each buttered garlic sliver with a small piece of rosemary and insert it into the holes in the rib roast, repeating the process.
  21. 21Sandwich each buttered garlic sliver with a small piece of rosemary and insert it into the holes in the rib roast, repeating the process.
  22. 22Spread the remaining herb butter mixture over the entire rib roast.
  23. 23Spread the remaining herb butter mixture over the entire rib roast.
  24. 24Spread the remaining herb butter mixture over the entire rib roast.
  25. 25Place the buttered rib roast on top of a roasting pan filled with celery, carrots, onion, a head of garlic, and any leftover herbs.
  26. 26Place the buttered rib roast on top of a roasting pan filled with celery, carrots, onion, a head of garlic, and any leftover herbs.
  27. 27Place the buttered rib roast on top of a roasting pan filled with celery, carrots, onion, a head of garlic, and any leftover herbs.
  28. 28Insert a thermometer into the thickest part of the meat.
  29. 29Insert a thermometer into the thickest part of the meat.
  30. 30Insert a thermometer into the thickest part of the meat.
  31. 31Roast the prime rib in the oven at 500 degrees Fahrenheit for about 15 minutes to achieve a nice color.
  32. 32Roast the prime rib in the oven at 500 degrees Fahrenheit for about 15 minutes to achieve a nice color.
  33. 33Roast the prime rib in the oven at 500 degrees Fahrenheit for about 15 minutes to achieve a nice color.
  34. 34Reduce 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.
  35. 35Reduce 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.
  36. 36Reduce 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.
  37. 37While 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.
  38. 38While 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.
  39. 39While 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.
  40. 40Set the horseradish cream sauce in the fridge to chill.
  41. 41Set the horseradish cream sauce in the fridge to chill.
  42. 42Set the horseradish cream sauce in the fridge to chill.
  43. 43Once 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.
  44. 44Once 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.
  45. 45Once 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.
  46. 46For the au jus, strain all the drippings from the roasting pan into a measuring cup.
  47. 47For the au jus, strain all the drippings from the roasting pan into a measuring cup.
  48. 48For the au jus, strain all the drippings from the roasting pan into a measuring cup.
  49. 49Add 2 tablespoons of the fat from the drippings into a saucepan.
  50. 50Add 2 tablespoons of the fat from the drippings into a saucepan.
  51. 51Add 2 tablespoons of the fat from the drippings into a saucepan.
  52. 52Stir in a tablespoon of flour into the fat, cooking it out until the raw flour smell is gone (do not let it darken).
  53. 53Stir in a tablespoon of flour into the fat, cooking it out until the raw flour smell is gone (do not let it darken).
  54. 54Stir in a tablespoon of flour into the fat, cooking it out until the raw flour smell is gone (do not let it darken).
  55. 55Add 2 cups of beef broth and a cup of red wine to the saucepan.
  56. 56Add 2 cups of beef broth and a cup of red wine to the saucepan.
  57. 57Add 2 cups of beef broth and a cup of red wine to the saucepan.
  58. 58Add about a tablespoon of Worcestershire sauce to the au jus.
  59. 59Add about a tablespoon of Worcestershire sauce to the au jus.
  60. 60Add about a tablespoon of Worcestershire sauce to the au jus.
  61. 61Heat the au jus mixture until it's slightly thickened; it's not meant to be a gravy but should be thicker than water.
  62. 62Heat the au jus mixture until it's slightly thickened; it's not meant to be a gravy but should be thicker than water.
  63. 63Heat the au jus mixture until it's slightly thickened; it's not meant to be a gravy but should be thicker than water.
  64. 64Once the meat has rested, cut off the twine holding the bones.
  65. 65Once the meat has rested, cut off the twine holding the bones.
  66. 66Once the meat has rested, cut off the twine holding the bones.
  67. 67Remove the meat from the ribs.
  68. 68Remove the meat from the ribs.
  69. 69Remove the meat from the ribs.
  70. 70Slice the prime rib to your desired thickness.
  71. 71Slice the prime rib to your desired thickness.
  72. 72Slice the prime rib to your desired thickness.
  73. 73Serve the sliced prime rib with the au jus and horseradish cream sauce.
  74. 74Serve the sliced prime rib with the au jus and horseradish cream sauce.
  75. 75Serve the sliced prime rib with the au jus and horseradish cream sauce.

Ingredients

  • Rosemary
  • Rosemary
  • Rosemary
  • Thyme
  • Thyme
  • Thyme
  • 1 stick Softened butter
  • 1 stick Softened butter
  • 1 stick Softened butter
  • Garlic powder
  • Garlic powder
  • Garlic powder
  • Onion powder
  • Onion powder
  • Onion powder
  • Tony's seasoning
  • Tony's seasoning
  • Tony's seasoning
  • Salt
  • Salt
  • Salt
  • Pepper
  • Pepper
  • Pepper
  • Dijon mustard
  • Dijon mustard
  • Dijon mustard
  • Worcestershire sauce
  • Worcestershire sauce
  • Worcestershire sauce
  • Rib roast
  • Rib roast
  • Rib roast
  • Garlic cloves
  • Garlic cloves
  • Garlic cloves
  • Celery
  • Celery
  • Celery
  • Carrot
  • Carrot
  • Carrot
  • Onion
  • Onion
  • Onion
  • 1 cup Sour cream
  • 1 cup Sour cream
  • 1 cup Sour cream
  • Creamy horseradish sauce
  • Creamy horseradish sauce
  • Creamy horseradish sauce
  • Black pepper
  • Black pepper
  • Black pepper
  • Chives
  • Chives
  • Chives
  • 2 tablespoons Fat (from drippings)
  • 2 tablespoons Fat (from drippings)
  • 2 tablespoons Fat (from drippings)
  • 1 tablespoon Flour
  • 1 tablespoon Flour
  • 1 tablespoon Flour
  • 2 cups Beef broth
  • 2 cups Beef broth
  • 2 cups Beef broth
  • 1 cup Red wine
  • 1 cup Red wine
  • 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.