Ingredients
7 ½ lbs USDA Prime Beef
2 tbsp + 2 Tsp Coarse Salt
2 tbsp Whole Dehydrated Onion
1 ½ tbsp Whole Dehydrated Garlic
1 tbsp Coarse Black Pepper
5 Sprigs Thyme
3 Sprigs Rosemary
Compound Butter :
1 stick Soften Butter (salted) (1/2 Cup)
6 cloves Garlic
2 Sprigs Rosemary
2 Sprigs Thyme
1 tbsp Worcestershire sauce
Creamy Horseradish Sauce:
½ cup sour cream
2 tbsp horseradish
1 tbsp mayonnaise
1 tsp Dijon mustard
1 tsp white vinegar
1 ½ tsp Chives
Salt and pepper to taste
Tools
Wire rack
Baking Sheet
Directions
Step 1
Prepare the Prime Rib :
Step 1
Remove the bone from the prime rib, but save it for later.
7 ½ lbs USDA Prime Beef
Step 2
Score the fat cap on top in a crosshatch pattern. Tie the roast with butcher’s twine to ensure even cooking.
Step 3
Season and Dry Brine :
Step 1
Combine salt, black pepper, rosemary, thyme, dehydrated onion, and garlic powder.
2 tbsp + 2 Tsp Coarse Salt
2 tbsp Whole Dehydrated Onion
1 ½ tbsp Whole Dehydrated Garlic
1 tbsp Coarse Black Pepper
5 Sprigs Thyme
3 Sprigs Rosemary
Step 2
Rub the seasoning mix generously over the entire roast.
Step 3
Place the seasoned roast on a rack in a baking dish and let it dry brine in the refrigerator for up to 24 hours.
Step 4
Cook the Prime Rib :
Step 1
Preheat the oven to 250°F (120°C).
Step 2
Let the prime rib roast come up to room temperature approximately 1 hour
Step 3
Roast the prime rib for about 2.5 hours or until the internal temperature reaches 118-120°F (49°C) for medium-rare. Use a meat thermometer for accuracy.
Step 4
Remove the roast from the oven and let it rest covered in foil for 30 minutes.
Step 5
Prepare the Butter compound :
Step 1
In a bowl of soften butter, add minced garlic, fresh rosemary, thyme, and Worcestershire sauce. Mix until well combined.
Compound Butter :
1 stick Soften Butter (salted) (1/2 Cup)
6 cloves Garlic
2 Sprigs Rosemary
2 Sprigs Thyme
1 tbsp Worcestershire sauce
Step 2
Final Sear :
Step 1
Increase the oven temperature to 500°F (260°C).
Step 2
Spread the butter generously over the roast.
Step 3
Return the roast to the oven and cook for 10-15 minutes, or until the exterior is beautifully browned and crispy.
Step 4
Serve :
Step 1
Slice the prime rib into thick, juicy pieces. Reserve the bones as your personal chef’s reward!
Step 2
Serve with a side of horseradish sauce for an extra kick and enjoy.
Step 3
Creamy HorseRadish Sauce :
Step 1
In a bowl, mix sour cream, mayonnaise, horseradish, Dijon mustard, lemon juice/white vinegar until smooth.
Creamy Horseradish Sauce:
½ cup sour cream
2 tbsp horseradish
1 tbsp mayonnaise
1 tsp Dijon mustard
1 tsp white vinegar
Step 2
Season:
Step 1
Add chives, salt, and freshly cracked black pepper to taste. Adjust the horseradish quantity if you prefer a stronger kick.
1 ½ tsp Chives
Salt and pepper to taste
Step 2
Chill:
Step 1
Cover and refrigerate the sauce for at least 30 minutes to allow the flavors to meld.
Step 2
Serve:
Step 1
Stir the sauce before serving. Garnish with more chopped chives or parsley if desired.
