Perfect Prime Rib (Bone In or Boneless) (VIDEO)
This is my perfect prime rib recipe complete with a creamy horseradish sauce that everyone says is restaurant quality! The prime rib is juicy, seasoned perfectly, and is end to end medium rare with no grey band from the easy reverse sear oven technique. This is the only method you'll ever need to make the best prime rib!
Servings: 5
Equipment
Ingredients
- 5 lb Prime Rib Roast Bone In I got mine from Alpine Butcher
- 2 tablespoons kosher salt (about 35g or 1.5% of the weight of the roast - see note)
- 1 tablespoon ground black pepper
- 1 tablespoon garlic powder
- 1 tablespoon mushroom powder (ensure there is no extra salt added if buying store bought mushroom powder; otherwise blend up your own dried mushrooms into a powder!)
Searing Paste
- 1/4 cup mayonnaise
- 1 tablespoons Dijon mustard
- 1 tablespoons fresh rosemary chopped
- 1 tablespoons fresh thyme chopped
- 4 cloves garlic chopped
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
Creamy Horseradish Sauce
- 3 tablespoons horseradish grated
- 1/2 cup crème fraiche
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon fresh chives chopped
Instructions
- Trim any excess fat off the roast, leaving about 1/4" of fat. Using a sharp knife, cut along the rib bones to separate the roast from the bones.
- In a bowl, mix together the kosher salt, black pepper, garlic powder, and mushroom powder. Season all sides of the roast and top of the bones. Place the roast and bones next to each other on a wire rack lined baking sheet and dry brine in the fridge overnight.
- Remove the roast from the fridge at least 1 hour before cooking. In a small bowl, mix together the Searing Paste ingredients and add it to all sides of the roast and bones.
- Preheat the oven to 250°F. Place the roast back on the bones and place on top four 2 ft lines of butchers twine (spaced in between the bones) to tie the roast back together to prevent the meat from separating during roasting. Place on a wire rack lined baking sheet.
- Insert the thermometer probe in the thickest, most center part of the roast parallel with the most center bone, then bake the roast for 3-5 hours until the internal temperature reads 118F (a 5lb roast will take about 3 hours; 10lb roast will take about 5 hours). Remove from the oven, cover with foil and let rest for 20-30 minutes (or until the internal temperature of the roast increases about 6-7°F). Increase the oven temperature to the highest temperature (500°F or 550°F).
- Roast the prime rib in the oven for another 10-15 minutes in the oven until the exterior is browned (watch carefully to prevent burning). Remove the roast to a cutting board and cover loosely with foil and let rest for 30-45 minutes before slicing to let the juices redistribute. The internal temperature will rise to about 130-132°F (medium rare).
- Make the Creamy Horseradish Sauce by combining the ingredients in a bowl. Slice the roast and serve with the horseradish sauce. Enjoy!
Video
Notes
How Big of A Roast Should I Buy? If buying a bone in roast, I recommend buying 1 pound per guest you plan on serving. If you're buying a bonless roast, aim for 3/4 lb per person. This amount should be plenty if you are also serving the roast with side dishes. If you can, ask your butcher for a rib roast from the chuck end of the ribs. This section is often more marbled, tender, and has a larger ribeye cap - the best part!
A Note On Salt: Note that I also included the gram measurement of salt. I highly recommend you weigh your roast and multiply it by 1.5% and use that amount of weight in salt. This will ensure your roast is properly seasoned during the dry brine. Note that salt will not penetrate the fat cap, so if your roast has a fat cap on top, focus the seasoning in step 2 on the sides and bottom of the roast to allow the seasonings to penetrate the meat. Additionally, ensure the mushroom powder being used does not include salt to avoid over salting the meat. I've linked a 100% pure mushroom powder in the ingredients.
Dry Brining: Dry brine the roast for at least overnight (up to 24 hours) on a wire rack lined baking sheet (you want air flow underneath) to let the flavor penetrate the entiretly of the roast.
Making a Boneless Roast: If you are making a boneless roast, simply follow the same steps as a bone in roast. Your cooking time will be shorter, so just pay attention to the thermometer probe during the bake at 250F.
Tying the Prime Rib: Tying the roast back together once the searing paste has been applied to the roast is a MUST! This will accomplish three things: 1) The bones and paste will act as a barrier keeping the roast tender and juicy and 2) the twine will prevent the ribeye cap (spinalis) of the roast from separating during cooking and 3) allow for the roast to cook more evenly. Still tie the roast if it is boneless for reasons 2 and 3.
Use a Thermometer Probe: I HIGHLY recommend using a thermometer probe (and even a backup stick probe thermometer) when making this recipe. This is an expensive cut of meat so don't even chance it! Insert the thermometer probe into the thickest, most center part of the roast, parallel to the most center bone so that only one slice will have the thermometer hole versus the whole roast. The ends of the roast will cook quicker, and this is normal. Save this part for slicing into prime rib sandwiches or for guests who prefer a more well done roast.
Nutrition
Calories: 456kcal | Carbohydrates: 3g | Protein: 1g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 10mg | Sodium: 1738mg | Potassium: 65mg | Fiber: 1g | Sugar: 1g | Vitamin A: 136IU | Vitamin C: 3mg | Calcium: 28mg | Iron: 0.4mg
