Prime Rib Roast Recipe
The most impressive holiday dinner, Herb Crusted Standing Rib Roast only looks difficult. It's one of the easiest recipes you'll ever make.
Servings: 12
Cost: $50
Equipment
- 1 roasting pan
Ingredients
- 6 pound rib prime rib roast
- 4 tablespoons dijon mustard
- 3 tablespoons olive oil
- 5 garlic cloves chopped fine
- 1 tablespoon kosher salt
- 1 tablespoon freshly ground pepper
- 1/4 cup chopped fresh herbs I use rosemary, sage and thyme
- 1 cup sour cream
- 1/4 cup prepared horseradish
- 1 1/2 tablespoons dijon mustard
- 1 teaspoon champagne vinegar
- 1 teaspoon worcestershire sauce
- 1/2 tablespoon fresh chopped chives
- salt and pepper to taste
Instructions
- In a small bowl, combine the dijon, olive oil, garlic, salt, pepper and herbs in a bowl.
- Place the rib roast in a large roasting pan, bone side down, and spread the mustard/herb rub thickly all over the surface of the roast. Transfer to the refrigerator and chill for 1 hour or overnight.
- Remove the roast from the refrigerator and allow to rest at room temperature two hours prior to roasting. Preheat the oven to 500 degrees and place the oven rack to the second lowest position.
- Roast the meat for 30 minutes and then reduce the heat to 325 degrees. Continue roasting for approximately another hour and 30 minutes or until the internal temperature reaches 125 degrees on a meat thermometer (for medium-rare). Remove the meat from the oven and let rest for 30-40 minutes covered with foil.
- While the meat is resting, whisk together the sour cream, horseradish, dijon, vinegar, worcestershire sauce, salt, pepper and chives.
- Move the meat to a cutting board for carving and serve with the sauce.
Video
Notes
- You can make the herb butter mixture up to 3 days in advance. Store in an airtight container in the refrigerator then bring to room temperature before using.
- Let the roast sit at room temperature for 1 to 2 hours before roasting for more even cooking.
- Use an instant-read thermometer for the most accurate results.
- Remove the roast from the oven 5 to 10 degrees before it reaches your final desired temperature, since it will continue cooking as it rests.
- For medium-rare prime rib, pull the roast at about 120 to 125°F.
- Rest the roast for 20 to 30 minutes before slicing.
- Slice against the grain and serve with horseradish sauce or au jus.
Nutrition
Serving: 0g | Calories: 756kcal | Carbohydrates: 3g | Protein: 32g | Fat: 68g | Saturated Fat: 28g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 30g | Trans Fat: 0.001g | Cholesterol: 148mg | Sodium: 793mg | Potassium: 571mg | Fiber: 1g | Sugar: 1g | Vitamin A: 238IU | Vitamin C: 4mg | Calcium: 51mg | Iron: 4mg