Ingredients
For the Prime Rib Roast:
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1 (6 to 7 lb) bone-in beef rib roast (3 to 4 ribs)
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3 tablespoons kosher salt
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2 tablespoons cracked black pepper
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1 tablespoon garlic powder
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1 tablespoon onion powder (optional)
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2 tablespoons fresh rosemary, finely chopped
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2 tablespoons fresh thyme, finely chopped
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2 tablespoons olive oil
For the Horseradish Cream Sauce:
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1/2 cup sour cream
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1/2 cup creme fraiche or Greek yogurt
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2–3 tablespoons prepared horseradish
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1 tablespoon Dijon mustard
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1 teaspoon lemon juice
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Salt and black pepper, to taste
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1 tablespoon chopped fresh chives (optional)
Instructions
1. Prepare the Roast
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Remove the roast from the fridge and let it come to room temperature for at least 2–3 hours.
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Pat dry with paper towels.
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Combine salt, pepper, garlic powder, rosemary, thyme, and olive oil into a rub.
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Massage the rub all over the roast, including the bone side.
2. Roast Low and Slow
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Preheat oven to 250°F.
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Place roast bone-side down on a rack inside a roasting pan.
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Roast for approximately 3–4 hours, or until the internal temperature reaches:
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120°F for rare
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125°F for medium-rare
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130°F for medium
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3. Rest and Sear
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Remove from oven and tent with foil.
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Let it rest for 20–30 minutes.
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Increase oven temp to 500°F (or use broiler).
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Return roast to oven for 8–10 minutes to form a crust.
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Rest again for 10 minutes before slicing.
4. Make the Horseradish Cream
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In a bowl, combine sour cream, creme fraiche, horseradish, mustard, lemon juice, salt, and pepper.
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Stir until smooth and chill until ready to serve.