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Prime Rib Roast

Garlic herb crusted prime rib roast on a wooden board with thick slices showing a pink medium-rare center, rosemary and horseradish sauce.
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A foolproof garlic herb crusted prime rib with a juicy pink center, served with creamy horseradish sauce.

Ingredients

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Prime rib

  • 5–6 lb (2.3–2.7 kg) bone-in beef rib roast, from a halal butcher
  • 4 tbsp unsalted butter, softened
  • 6 garlic cloves, minced
  • 2 tbsp fresh rosemary, chopped
  • 1 tbsp fresh thyme, chopped
  • 1 tbsp olive oil
  • 1 tbsp kosher salt
  • 2 tsp coarse black pepper

Horseradish sauce

  • ½ cup sour cream
  • 2 tbsp prepared horseradish
  • 1 tsp lemon juice
  • Pinch of salt

Instructions

  1. Let the roast sit at room temperature 1–2 hours; pat dry.
  2. Mix butter, garlic, herbs, oil, salt and pepper; rub all over the roast.
  3. Roast bone-side down at 500°F (260°C) for 15 minutes.
  4. Reduce to 325°F (165°C) and roast about 12–15 minutes per pound, until 120–125°F (49–52°C) in the center for medium-rare.
  5. Rest 20 minutes under loose foil, remove bones and slice.
  6. Stir together the sauce ingredients and serve with the prime rib.

Notes

  • Use a meat thermometer for perfect results.
  • For medium, remove at 130–135°F (54–57°C).

Find it online: https://cookyaura.com/prime-rib-roast/