Herb Roasted Prime Rib Recipe
SERVED WITH CREAMY MASH POTATOES, GRILLED ASPARAGUS AU JUS AND CREAMY HORSERADISH
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Ingredients
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Prime Rib
Creamy Mashed Potatoes
Grilled Asparagus Au Jus
Creamy Horseradish
Method
Prime Rib
- 1
Bring to room temperature
Remove the prime rib from the refrigerator 2 to 3 hours before roasting so it comes to near room temperature. Pat dry thoroughly with paper towels.
- 2
Preheat oven and prep roast
Preheat oven to 450°F (230°C). In a small bowl combine kosher salt, black pepper, minced garlic, chopped rosemary, chopped thyme, olive oil and Dijon mustard to make a paste.
- 3
- 4
Roast high then low
Place roast bone-side down (fat cap up) on a rack in a roasting pan. Roast at 450°F for 20 minutes to develop crust. Reduce oven temperature to 325°F (160°C) and continue roasting until desired internal temperature: 115°F (46°C) for rare, 125°F (52°C) for medium-rare, 135°F (57°C) for medium. For a 6–7 lb bone-in roast expect ~1.5–2 hours after the initial sear (use instant-read thermometer in thickest part not touching bone).
- 5
Rest
Transfer roast to a cutting board, tent loosely with foil and rest for 20–30 minutes. Reserve pan juices for au jus. Final carryover will raise internal temperature ~5–10°F.
- 6
Carve
Remove twine, slice between the ribs into thick slices (about 1/2 to 3/4 inch) or to desired thickness. Serve with au jus and creamy horseradish.
Creamy Mashed Potatoes
- 7
- 8
Warm dairy
While potatoes cook, combine milk and heavy cream in a small saucepan and warm over low heat until just warm (do not boil). Warm butter as well so it melts into potatoes easily.
- 9
Mash and season
Drain potatoes thoroughly and return to the hot pot for a minute to evaporate excess moisture. Mash potatoes with a potato masher or ricer until smooth. Add warm butter, warmed milk/cream, and cream cheese (if using). Season with salt and black pepper. Adjust texture by adding more milk/cream to reach desired creaminess.
- 10
Finish
Taste and adjust seasoning. Spoon mashed potatoes into a serving bowl and garnish with chopped chives.
Grilled Asparagus Au Jus
- 11
Prepare asparagus
Trim woody ends of asparagus. Toss asparagus with 2 tbsp olive oil, 1 tsp salt and 1 tsp black pepper to coat evenly.
- 12
Grill asparagus
Heat a grill or grill pan over medium-high heat. Grill asparagus in a single layer for 3–5 minutes, turning occasionally, until tender-crisp and lightly charred.
- 13
Prepare au jus
While asparagus grills, warm the beef au jus or demi-glace in a small saucepan over low heat. Whisk in 1 tbsp reserved beef pan drippings for extra flavor. Finish with 1 tsp lemon juice if desired and adjust seasoning.
- 14
Serve
Arrange grilled asparagus on plate and spoon a small amount of warm au jus over or alongside the asparagus just before serving.
Creamy Horseradish
- 15
Mix
In a small bowl combine prepared horseradish, sour cream, creme fraiche or mayonnaise, Dijon mustard, salt and lemon juice. Stir until smooth and taste; add more horseradish for heat, or more sour cream for mellowness.
- 16
Chill and finish
Cover and chill at least 30 minutes to let flavors meld. Before serving stir and garnish with minced chives.