The Perfect 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. 7If there is a thicker seam of silver skin over the top, remove it.
  8. 8If there is a thicker seam of silver skin over the top, remove it.
  9. 9If there is a thicker seam of silver skin over the top, remove it.
  10. 10Tie up the roast so the cap doesn't peel backwards and so it cooks evenly.
  11. 11Tie up the roast so the cap doesn't peel backwards and so it cooks evenly.
  12. 12Tie up the roast so the cap doesn't peel backwards and so it cooks evenly.
  13. 13Apply Montreal steak seasoning or any coarse rub to the roast and the bones.
  14. 14Apply Montreal steak seasoning or any coarse rub to the roast and the bones.
  15. 15Apply Montreal steak seasoning or any coarse rub to the roast and the bones.
  16. 16Let the roast dry brine.
  17. 17Let the roast dry brine.
  18. 18Let the roast dry brine.
  19. 19The next day, apply the herb horseradish paste to the roast.
  20. 20The next day, apply the herb horseradish paste to the roast.
  21. 21The next day, apply the herb horseradish paste to the roast.
  22. 22Get it in a 250 F oven.
  23. 23Get it in a 250 F oven.
  24. 24Get it in a 250 F oven.
  25. 25In the meantime, whip up a quick horseradish sauce.
  26. 26In the meantime, whip up a quick horseradish sauce.
  27. 27In the meantime, whip up a quick horseradish sauce.
  28. 28Once the roast hits 123 F, pull it from the oven.
  29. 29Once the roast hits 123 F, pull it from the oven.
  30. 30Once the roast hits 123 F, pull it from the oven.
  31. 31Let it rest for 30 minutes.
  32. 32Let it rest for 30 minutes.
  33. 33Let it rest for 30 minutes.
  34. 34Put it back in a 550 F oven to sear.
  35. 35Put it back in a 550 F oven to sear.
  36. 36Put it back in a 550 F oven to sear.

Ingredients

  • rib roast
  • rib roast
  • rib roast
  • Montreal steak seasoning or any coarse rub
  • Montreal steak seasoning or any coarse rub
  • Montreal steak seasoning or any coarse rub
  • herb horseradish paste
  • herb horseradish paste
  • herb horseradish paste
  • horseradish sauce
  • horseradish sauce
  • horseradish sauce

Equipment

oven

Tips

  • If bone-in, carefully remove the bones to increase surface area for bark.
  • Tie up the roast so the cap doesn't peel backwards and for even cooking.
  • Let the roast dry brine after applying the first layer of seasoning.
  • After pulling the roast from the oven, let it rest for 30 minutes before searing.