Prime Rib Roast

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Directions

(tap to cross out each step and ingredient as you go)

• Step 1
  Start by salting your prime rib generously on all sides and let this sit uncovered in your fridge for at least two hours.
  • 8 lb rib roast (3629 g)
  • 1/4 cup kosher salt (75 g)
• Step 2
  Pull out the meat from the fridge and season with cracked black pepper.
  • 2 tbsp black pepper (14 g)
• Step 3
  Tie up your roast with butchers twine.
• Step 4
  In a bowl mix mustard, thyme and rosemary as well as the minced garlic.
  • 3 tbsp dijon mustard (45 g)
  • 1 bunch thyme, chopped (20 g)
  • 1 bunch rosemary, chopped (20 g)
  • 2 clove garlic, minced (6 g)
• Step 5
  Spread the mixture evenly over your roast and let that sit at room temperature for an hour.
• Step 6
  Set your oven to 250F.
• Step 7
  Place your roast on the middle rack and cook until internal temperature reached 120F approximately three to three and a half hours depending on the size of your roast.
• Step 8
  Pull from oven and allow to rest for 30 minutes.
• Step 9
  Turn your oven up to 500F and place roast back in the oven to allow to sear for 10 to 15 minutes.
• Step 10
  Carefully remove meat from oven. Slice off the bones and cut into portions.
• Step 11
  If you like it cooked a bit more then take the internal temperature to 130F on the first cook for a medium roast.
• Step 12
  Mix Prepared Horseradish, sour cream, mayonnaise, Worcestershire sauce, lemon juice, black pepper and salt in a bowl. Make sure it's evenly combined then place in fridge until ready to serve.
  • 1 tbsp prepared horseradish (15 g)
  • 2 tbsp sour cream (30 g)
  • 2 tbsp mayonnaise (30 g)
  • 1 tsp worcestershire sauce (5 g)
  • 2 tsp lemon juice (10 g)
  • 1 tsp black pepper (2 g)
  • 1 tsp salt (6 g)

Per serving