Prime Rib
with Classic Horseradish Sauce
1 (4-6) pound rib roast (2-3 ribs)
2 yellow onions, peeled and quartered
3-4 carrots, peeled and quartered
2 stalks celery, cut in half
Dry Rub:
11/2 tablespoons freshly ground pepper
1 tablespoon coarse sea salt
1/2 teaspoon dried thyme
1/4 teaspoon dried sage
1/4 teaspoon dried marjoram
1/4 teaspoon paprika
Mix all ingredients in a small bowl and set aside
Preheat oven 425°. Position a rack in the lower third of the oven.
Place roast in a medium roasting pan without a rack. Sprinkle the dry rub on each side and
rub in thoroughly, making sure to cover all parts of the roast. Position the roast bones side
down (fat side up). Place onions, carrots and celery around the roast. Sprinkle remaining
seasonings over the vegetables.
Roast at 425° for 20 minutes to sear the meat and seal in the juices. After 20 minutes
reduce heat to 325° and continue to roast for approximately 1 hour and 20 minutes. (roast
20 minutes per pound of meat for medium and 15 minutes per pound of meat for rare).
Thirty minutes before the estimated completion, start checking the temperature of the roast
by inserting an instant read thermometer in the thickest part of the roast away from the
bone. Leave in about 15 seconds before reading. When temperature reaches 110°, re-check
frequently as the temperature rises quickly. Remove roast from oven when the following
temperature has been reached:
120 – 125° - Rare
125 – 130° - Medium Rare
135 – 140° - Medium
Remove roast from oven and cover with foil tent. Allow to rest for 20 minutes before carving
to allow the juices to retreat back into the roast.
To carve place the roast rib side down on a cutting surface. Hold roast steady with a carving
fork in one hand while carving with the other. Using a carving knife with a long sharp blade,
slice along the bottom of the roast along the bone all the way across. Remove the bones from
under roast, hold steady with carving fork and slice long even slices like you would bread,
each piece being about 1/2 inch thick or as desired.
Classic Horseradish Sauce:
8 tablespoons sour cream
3 teaspoons prepared horseradish
3 teaspoons Dijon style mustard
In a small bowl mix together well, cover and refrigerate until serving.
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