Herb Rubbed Prime Rib with Horseradish Sauce

The quintessential holiday dinner, prime rib. Once a year whether it’s for Christmas or New Years we typically will serve up prime rib, also known as standing rib roast. Don’t be intimidated by the amount of time it takes to pull this roast off. It’s an expensive cut of meat so you want to make sure to cook it the right way. We recommend slow roasting for the first 2 hours or so of cooking and then crank up the oven to 475 towards the end to sear and lock in the juices.

The garlic herb butter is a MUST. Not only does it provide incredible flavor, it creates the must beautiful and delicious crust on the outside.

Make sure you have an accurate meat thermometer before even attempting to make this. Without a meat thermometer it’s nearly impossible to cook correctly.

The garlic herb butter should be liberally applied to the fatty part of the roast, which is the side you want to have face up on the rack. We recommend to let the herb butter sit on the roast in the refrigerator for 1 hour before slow roasting, this helps the herb butter adhere to the roast.

Slow roast on 300 for approximately 2 hours or until the internal temperature reaches 110-115 degrees. At this point crank up the heat to 475 degrees to sear for the last 15-20 minutes of cooking. If you like your prime rib rare, pull it out of the oven when the internal temperature reaches 125 degrees. If you prefer medium-rare, remove the roast from the oven when the internal temperature reaches 130 degrees.

Allow to rest for 10 minutes before slicing it up. This will be a meal to remember and will most likely make it on your table again next year. Enjoy!!

What to Eat with Herb Rubbed Prime Rib?

A prime rib dinner is best served with classic sides that enhance its savory taste, such as creamy mashed potatoes, as well as roasted Brussels sprouts along with Yorkshire pudding, and do not forget a glass of a simple smoothie or lemonade.

Ingredients

For the Standing Rib Roast:

• 1 (6-8 lb) standing rib roast of beef (prime rib)

For the Horseradish Sauce:

• 1½ cups 0% Greek yogurt or sour cream
• ½ cup horseradish
• 6 tbsp chopped chives
• 3 tbsp chopped green onion (green tops)
• 4 tsp fresh squeezed lemon juice
• Salt & pepper to taste

For the Herb Rub:

• 1 cube unsalted butter
• ½ cup chopped fresh rosemary, sage, thyme, and Italian parsley
• 3 cloves garlic, pressed
• Salt & pepper to taste

How to Make Herb Rubbed Prime Rib?

Step 1:

Prepare the herb butter by melting the butter and then removing the white milk solids to clarify the butter. Allow the butter to cool in the refrigerator, once it become spreadable (not too firm) add the fresh herbs, garlic and S&P; to taste.

Step 2:

Place roast in a roasting pan on a wire rack with the fat side up. Rub herb butter liberally to the fat side of the roast. Place in the refrigerator for 1 hour to allow the butter to adhere to the roast.

Step 3:

While the roast is in the refrigerator, prepare the horseradish sauce by mixing all ingredients together in a small bowl. Place in the refrigerator until ready to serve.

Step 4:

Preheat oven to 300 degrees. Removed the roast from the fridge and allow it to come to room temperature (approx 1 hour) before placing in the oven to slow roast for approximately 2 hours or until the temperature reaches 110-115 degrees. Turn the oven up to 475 degrees and sear for approximately 15-20 minutes. Remove from oven when the roast is 125 degrees for rare or 130 degrees for medium rare. Let rest for 10 minutes before carving. Serve with horseradish sauce.

Kitchen Equipment Needed

• Roasting pan with a wire rack
• Small saucepan
• Mixing bowls
• Cutting board
• Sharp knife
• Meat thermometer
• Small whisk or spoon

How to Store Leftovers?

Wrap leftover slices tightly in aluminum foil or store them in an airtight container in the refrigerator for up to 2 days. To reheat, place slices in a low-temperature oven (275°F) for about 10 minutes.

FAQ

How do I know when my prime rib is done?

Use a meat thermometer to check the internal temperature: 125°F for rare, 130°F for medium-rare, and 140°F for medium.

What if I don’t have fresh herbs for the rub?

You can use dried herbs instead.

Do I need to cover the roast while cooking?

No.

How can I make the roast more flavorful?

Season the roast with salt a day before cooking.

Can I cook prime rib at a higher temperature?

Slow roasting at 300°F ensures even cooking.

What’s the best way to carve a prime rib?

Use a sharp knife and slice against the grain for tender, even cuts.