Prime Rib (while It Lasts) Recipe
14 oz. house specialty. Slow roasted daily and served with our creamy horseradish and au jus.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Prime Rib
Creamy Horseradish Sauce
Au Jus
Method
Prime Rib Preparation
- 1
Season the Roast
In a small bowl, mix together the salt, black pepper, garlic powder, and chopped fresh rosemary. Rub the olive oil all over the prime rib roast and then generously season it with the spice mixture, ensuring it is evenly coated.
- 2
Roast the Prime Rib
Preheat your oven to 450°F (232°C). Place the seasoned prime rib in a roasting pan, bone side down. Roast for 20 minutes at this high temperature to develop a crust, then reduce the oven temperature to 325°F (163°C) and continue cooking for approximately 1 hour and 15 minutes for medium-rare, or until the internal temperature reaches 130°F (54°C).
- 3
Rest the Roast
Once cooked, remove the prime rib from the oven and tent it loosely with aluminum foil. Let it rest for at least 20 minutes to allow the juices to redistribute.
Creamy Horseradish Sauce Preparation
- 4
Prepare the Sauce
In a mixing bowl, combine the prepared horseradish, sour cream, lemon juice, salt, and black pepper. Mix well until all ingredients are fully incorporated. Adjust the seasoning to taste and refrigerate until ready to serve.
