Prime Rib
🛒 What You’ll Need
- For the Roast:
- 5-7 lb Standing Rib Roast (bone-in or boneless) 🥩
- ¼ cup Salted butter, softened 🧈
- 4 cloves Garlic, minced 🧄
- 1 tbsp Fresh rosemary, chopped 🌿
- 1 tbsp Fresh thyme, chopped 🌿
- 2 tsp Coarse sea salt & 1 tsp Cracked black pepper 🧂🖤
- For the Horseradish Cream Sauce:
- ½ cup Sour cream or crème fraîche 🥛
- 2 tbsp Prepared horseradish (adjust for heat!) 🌶️
- 1 tbsp Fresh chives, minced 🌿
- A squeeze of fresh lemon juice 🍋
👩🍳 Instructions
- Tempering is Key: Take the roast out of the fridge at least 2 hours before cooking to bring it to room temperature. This ensures it cooks evenly! 🌡️🥩
- The Herb Crust: In a small bowl, mix the softened butter, garlic, rosemary, thyme, salt, and pepper. Rub this flavor-packed mixture all over the roast. 🌿🧈🧄
- High Heat Blast: Preheat your oven to 450°F (230°C). Place the roast in a pan and sear it in the oven for 15–20 minutes to lock in those juices and get a beautiful crust. ⏲️🔥
- Slow & Steady: Lower the oven temperature to 325°F (160°C). Continue roasting until the internal temperature reaches 120°F (49°C) for a perfect medium-rare (the temp will rise as it rests!). ⏲️🌡️🎯
- The Big Rest: This is the most important step! Remove from the oven and tent loosely with foil. Let it rest for at least 30 minutes. This allows the juices to redistribute so every slice is succulent. 🥧🛑💎
- Whip the Sauce: While the meat rests, whisk together the sour cream, horseradish, chives, and lemon juice in a small bowl.
- Serve: Slice it thick and serve it alongside that zesty Horseradish Cream Sauce!
🔥 Pro Tips:
- Use a Thermometer: Don’t guess! A meat thermometer is the only way to guarantee that perfect pink center. 🌡️🛡️🎯
- Save the Drippings: Use the juices at the bottom of the pan to make a quick Au Jus for dipping! 🌊🥖😋
