3 h 20 min

Prime Rib

9 lb bone in prime rib

3 tbsp salt

2 tbsp black pepper

2 sticks unsalted butter

10 garlic cloves

3 sprigs rosemary

Horseradish Sauce

1 cup sour cream

1 cup mayo

1 tbsp horseradish

1 tbsp Dijon mustard

1 lemon, zest & juice

2 tsp Worcestershire sauce

3 tbsp chives, finely chopped

Salt & pepper to taste

Prime Rib

Horseradish Sauce

Ingredients

Step 1

When getting your bone in rib roast, ask your butcher to remove the bones but attach them/tie back to the roast with string.

Step 2

The night before you plan to cook your rib roast, mix together the salt and pepper. Place your prime rib on a baking sheet and generously coat the roast all over. Let sit in the fridge uncovered overnight.

Step 3

Remove the roast from the fridge at least 1 hour before you plan to cook it. Also take out the butter as you want it to be room temperature.

Step 4

Preheat oven to 450 degrees.

Step 5

To a food processor, add the butter, garlic cloves and the rosemary, process together until fully combined. If you don't have a food processor you can finely chop the garlic and rosemary(remove the rosemary from the stems) as much as you can and mix together.

Step 6

Rub the butter mixture all over the rib roast.

Step 7

If using a meat probe, stick it into the thickest part of the prime rib.

Step 8

Place the prime rib in the oven, for the first 30 minutes cook it at 450 degrees.

Step 9

After 30 minutes, reduce the temperature to 275 and cook the prime rib until it reaches an internal temperature of 123 F. Mine took about 2 hours and 45 minutes to come to 123 F.

Step 10

Remove from oven, lightly cover with foil and let rest for 30 minutes before serving.

Step 11

Slice up the prime rib into half inch thick slices. Serve with your favorites sides and horseradish sauce.

Step 1

Add all ingredients to a bowl and mix to combine, add salt & pepper to taste. For a more pungent sauce, add more horseradish.