PRIME RIB ROAST

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PRIME RIB ROAST

Yield 4-6

Prep time

30 Min

Cook time

3 Hour

Inactive time

15 Hour

Total time

18 H & 30 M

Ingredients

• 6-7 lb prime rib roast, bone removed
• Kosher salt to cover
• 1 stick butter, softened to room temperature
• 1 Tbsp fresh rosemary leaves
• 1 tbsp worcestershire sauce
• 1 tsp fresh cracked black pepper
• 1 tsp garlic powder

Horseradish Sauce

• 1 cup sour cream
• 2 Tbsp mayonnaise
• 2 cloves garlic, grated on a microplane
• 1-2 Tbsp prepared horseradish
• 1 tsp dijon mustard
• 1 tsp worcestershire sauce
• 2 Tbsp finely chopped chives

Instructions

1. Prepare a sheet tray large enough to fit the prime rib, lined with foil and wire rack. Sprinkle salt all over the prime rib salt then let sit, uncovered, in the fridge for 12 to 24 hours.
2. Preheat your oven to 425 F. In a food processor or blender add the softened butter, rosemary, worcestershire sauce, black pepper and garlic powder. Blend until the butter is thoroughly mixed and you have a smooth paste.
3. Remove the prime rib from the fridge, pat dry and spread the seasoned butter all over so the whole roast is covered. Place in the oven for 30 minutes, then turn the oven heat down to 300 F and continue to cook for 2-2 ½ hours until the internal temperature reaches 120 for medium rare.
4. While the roast cooks, stir together all the ingredients for the sauce and set aside in the fridge until ready to serve.
5. Let the roast rest for 30 minutes once it comes out of the oven, slice and serve with the horseradish sauce on the side.

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