Standing Prime Rib Roast
User Reviews
5
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Prep Time
10 mins
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Cook Time
4 hrs
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Additional Time
10 hrs
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Total Time
14 hrs 10 mins
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Servings
8
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Calories
268 kcal
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Course
Main Course
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Cuisine
American
Standing Prime Rib Roast
Description
This recipe uses a bone-in prime rib roast rubbed with a mixture of softened butter, rosemary, thyme, and crushed garlic. The roast is generously seasoned with kosher salt and black pepper and refrigerated uncovered for several hours or overnight to dry brine. Prior to cooking, the roast is brought to room temperature and coated with the herb butter blend.
Roasting is performed at a low temperature of 250°F for approximately 3 to 4 hours until an internal thermometer reads 125°F for medium-rare or 130°F for medium. The roast is then removed, tented with foil, and rested for 30 minutes to 1.5 hours, during which it continues cooking slightly and settles juices. This method yields tender, evenly cooked meat with a flavorful crust.
The sauce components include a creamy horseradish sauce blending heavy cream, crème fraîche or sour cream, prepared horseradish, Dijon mustard, white wine vinegar, and fresh herbs like dill and parsley. The au jus is made by deglazing the roasting pan with red wine, Worcestershire sauce, and beef broth to extract rich flavors.
The prime rib can be served sliced with both sauces on the side. Practical advice includes options for boneless roasts, bone removal or leaving bones intact for chops, and making sauces up to two days in advance, as flavors develop well with resting. The horseradish sauce benefits from refrigeration to mellow and enhance taste.
Ingredients
For the Roast
- 1 lb prime rib roast with 3 bones, standing
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- ¼ cup butter room temperature, unsalted
- 1 teaspoon rosemary fresh, chopped
- 1 teaspoon thyme fresh, chopped
- 2 cloves garlic crushed, or finely minced
- 1 cup beef broth
For the Creamy Horseradish Sauce
- ½ cup heavy cream
- ½ cup crème fraîche or sour cream
- 3 tablespoon horseradish sauce prepared
- 1 teaspoon Dijon mustard
- 2 teaspoon white wine vinegar
- 1 tablespoon dill fresh, finely chopped
- ¼ cup parsley fresh, chopped
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper freshly ground
For the Au Jus
- ¼ cup red wine
- 1 tablespoon Worcestershire sauce
- 1½ cups beef broth
Instructions
Prep the Roast
- Several hours in advance of roasting, or even better, the night beroe, liberally salt and pepper the roast all over. Place on a roasting rack in a roasting pan and place in the refrigerator, uncovered.
- Two hours before roasting, remove the roast from the refrigerator and place it on the counter.
- Meanwhile, use a fork to mix together the softened butter, rosemary, thyme, and garlic in a small bowl. Set aside.
- Preheat oven to 250°F.
- Rub the butter/herb mixture all over the roast. Pour the beef broth into the bottom of the roasting pan. Place the roast (in the pan on the rack) in the oven (uncovered) and roast until an instant-read thermometer reaches 125°F for medium-rare or 130°F for medium, about 3 to 4 hours. (The roast will continue cooking as it rests, it typically will increase another 5 degrees).
- Remove the roast from the oven and loosely tent with foil for at least 30 minutes, or up to 1½ hours.
Make the Creamy Horseradish Sauce
- While the roast is in the oven, or even better, 1 or 2 days in advance: In a medium-sized bowl, mix together all of the ingredients of the creamy horseradish sauce until fully incorporated. Transfer to a jar or container with an air-tight lid and place in the refrigerator until ready to serve.
Make the Au Jus
- After the roast has come out of the oven for the initial cooking, add the wine and Worcestershire sauce in a medium saucepan over medium-high heat. Place a sieve over the saucepan and pour in the drippings from the roasting pan (you'll need to carefully remove the roast from the pan to do this. Add the roast back to the roasting rack after pouring the drippings).
- Simmer the wine mixture until slightly reduced, about 4 to 5 minutes. Add the beef broth and cook on high for another 10 to 15 minutes until reduced by about a third. The sauce will still be thin, but slightly thickened. Season with a pinch of salt.
- Pour into a fat separator, or skim the grease from the top of the liquid, and then transfer it into a serving vessel.
Finish the Roast and Serve
- Turn the oven to the highest setting, 500°F or 550°F.
- Place the roast (in the roasting pan) back into the oven and cook until darkened and crispy on the outside, about 6 to 8 minutes.
- Remove from the oven. If the roast is held together with string, use kitchen shears to cut them away and remove the bones. If the bones are attached to the roast, run a sharp knife down the side of the roast, between the bones and the meat, until the bones fall away.
- Use a carving knife to slice the roast into ¼-inch or ½-inch slices. Serve at once with au jus and creamy horseradish sauce passed at the table.
Notes
- Salt and pepper the roast uncovered in the refrigerator several hours or overnight to dry brine for enhanced flavor and crust.
- Allow the roast to rest tented with foil for at least 30 minutes after roasting; carryover heat will raise internal temperature.
- Sauce components can be made ahead and refrigerated; horseradish sauce improves after 24 hours.
- Boneless roasts can be used with the same cooking guidelines; bones may be left intact or removed and tied back by a butcher.
- Make the au jus by deglazing the roasting pan on the stove and strain before serving for a rich, well-flavored accompaniment.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 268 kcal
% Daily Value*
| Calories | 268kcal | 13% |
| Carbohydrates | 1g | 0% |
| Protein | 8g | 16% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 36mg | 12% |
| Sodium | 460mg | 19% |
| Potassium | 89mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 554IU | 11% |
| Vitamin C | 3mg | 3% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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