Pin Print

Prime Rib

Name: Prime Rib
Ingredients: 7-10 pounds boneless prime rib roast (3-4.5 kg ); Coarse kosher salt (you'll need a lot); Cracked black pepper (approx. 6-9 T, depending on roast size); 10-12 T neutral oil (e.g., peanut oil or beef fat); 900 g box beef stock (1 32oz ); 50 g Worcestershire sauce (3 T ); 25 g beef bouillon base (e.g., Better Than Bouillon) (1.5 T ); 2 packets powdered gelatin (7g / 2 1/2t ); 125 g sour cream or Greek yogurt (½ c ); 75 g mayonnaise (⅓ c); 75 g prepared refrigerated horseradish (⅓ c ); 10 g water (2 t ); 3 g salt (½ t )

Prime rib is the king of large format roasts. This is a surefire way to make it into family dinner history. It’s tender, juicy, fatty, salty and just downright delicious. Give this a try for your next special occasion.

Ingredients

PRIME RIB ROAST

7-10 pounds boneless prime rib roast, 3-4.5 kg
Coarse kosher salt, you’ll need a lot
Cracked black pepper, approx. 6-9 T, depending on roast size
10-12 T neutral oil, e.g., peanut oil or beef fat

BEEF JUS

900 g box beef stock, 1 32oz
50 g Worcestershire sauce, 3 T
25 g beef bouillon base (e.g., Better Than Bouillon), 1.5 T
2 packets powdered gelatin, 7g / 2 1/2t

HORSERADISH SAUCE

125 g sour cream or Greek yogurt, ½ c
75 g mayonnaise, ⅓ c
75 g prepared refrigerated horseradish, ⅓ c
10 g water, 2 t
3 g salt, ½ t

Instructions

PRIME RIB ROAST

Score the fat cap of the prime rib about ⅛” (0.5 cm) deep in a crosshatch pattern.
Season all sides of the roast very generously with coarse kosher salt and cracked black pepper. Use at least 2-3 four-finger pinches of salt and pepper per side.
Place the seasoned roast on a wire rack over a baking tray and refrigerate uncovered for at least 4 hours, preferably overnight. This dry brine enhances flavor and helps dry the exterior for better browning.

COOKING:

Remove the roast from the fridge about 4 hours before cooking to bring it to room temperature.
Preheat the oven to 500°F (260°C).
Drizzle the roast with neutral oil and rub it evenly over the surface, ensuring you don’t disturb the salt and pepper crust.
Place the roast on a foil-lined baking tray with a wire rack and sear in the oven for 15-20 minutes, or until the exterior is golden brown.
Reduce the oven temperature to 250°F (120°C). Insert a probe thermometer into the thickest part of the roast. Roast for 2.5-3 hours, or until the internal temperature reaches 125°F (52°C) for medium.
Remove the roast from the oven, tent loosely with foil, and let rest for 30 minutes before slicing.

BEEF JUS

Combine all ingredients in a saucepan. Bring to a simmer over medium heat and reduce by 40-50%, about 15 minutes.
Add rendered beef drippings from the roast (about 2-3 T) for extra flavor. Skim off excess fat if needed.
Taste and adjust salt as needed. Serve warm.