Prime Rib Dinner (Print Version)
# Ingredients:
01 -
1 tablespoon of kosher salt sprinkled all over.
02 -
7 lbs (3-4 bone) prime standing rib roast, trimmed off bones but tied back.
03 -
1 cup of sour cream, added for the dipping sauce.
04 -
1 cup of heavy cream for preparing the sauce.
05 -
1/4 cup horseradish (store-bought works fine, for sauce).
06 -
1/2 teaspoon kosher salt for the sauce mix.
07 -
1 teaspoon of fresh black pepper for seasoning the cream sauce.
08 -
Optional - small pinch (1/4 tsp) of cayenne for adding a kick to your sauce.
# Instructions:
01 -
Take meat out of the fridge and let it sit on the counter for 2 hours. Dry it using paper towels, season well on every side, including ribs, with plenty of salt. Place ribs facing down with the fat side looking up in a roasting pan.
02 -
In a bowl, stir together sour cream, heavy cream, horseradish, cayenne (optional), black pepper, and salt until smooth. Put it in the fridge, covered, until it's ready to serve.
03 -
Move the oven rack to the middle of your oven. Set it to 500°F and let it heat up all the way before roasting.
04 -
Pop the roast into the oven for a quick 15-minute sear at 500°F. Open your windows or ventilate—it might get pretty smoky!
05 -
Reduce oven temperature to 325°F and cook for around 13 minutes per pound (total cooking time should be 1.5-2 hours). Stop cooking when the meat hits an internal temp of 115°F for rare or 120-130°F if you prefer medium.
06 -
Pull your roast out, place it on a cutting board, tent it with some foil, and allow it to rest undisturbed for 30 minutes.
07 -
Cut around the strings or separate meat from bones. Chop into half-inch slices across the grain and serve with your horseradish sauce.
# Notes:
01 -
Have your butcher prep it by detaching the bones and tying them back on for ease of use.
02 -
Leftover meat will stay fresh in a sealed container for about four days.