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!!
- 1 (6-8 lb) standing rib roast of beef (prime rib)
- 1½ C 0% greek yogurt or sour cream
- ½ C horseradish
- 6 Tbsp chopped chives
- 3 Tbsp chopped green onion - green tops
- 4 tsp fresh squeezed lemon juice
- S&P to taste
- 1 cube unsalted butter
- ½ C chopped each - rosemary, sage, thyme, italian parsley
- 3 cloves garlic, pressed
- S&P to taste
- 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.
- 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.
- 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.
- 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.