Prime Rib Recipe
Our Renowned Slow-Roasted Prime Rib of Beef served with Au Jus. Horseradish Cream Sauce Available Upon Request.
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Ingredients
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Main Ingredients
Au Jus Ingredients
Horseradish Cream Sauce Ingredients
Method
Prime Rib Preparation
- 1
Seasoning the Roast
In a small bowl, combine kosher salt, black pepper, garlic powder, and finely chopped fresh rosemary. Rub this mixture all over the prime rib roast. Drizzle with olive oil and massage into the meat. Let it rest at room temperature for about 1 hour.
- 2
Roasting the Prime Rib
Preheat your oven to 450°F (232°C). Place the seasoned prime rib on a roasting rack in a roasting pan. Roast in the preheated oven for 20 minutes to develop a crust. Then, reduce the oven temperature to 325°F (163°C) and continue roasting for approximately 15-20 minutes per pound, or until an internal temperature of 130°F (54°C) for medium-rare is reached.
- 3
Resting the Roast
Once the roast reaches the desired temperature, remove it from the oven and cover loosely with aluminum foil. Let it rest for at least 20-30 minutes before slicing. This allows the juices to redistribute throughout the meat.
Au Jus Preparation
- 4
Making the Au Jus
While the prime rib is resting, place the roasting pan on the stove over medium heat. Add the chopped onion and sauté until translucent. Pour in the red wine to deglaze the pan, scraping up any browned bits. Add beef broth, thyme, and black peppercorns. Bring to a simmer and let it reduce for about 10-15 minutes.
- 5
Straining the Au Jus
Strain the mixture through a fine mesh sieve into a serving bowl to remove solids. Keep warm until ready to serve with the prime rib.
Horseradish Cream Sauce Preparation
- 6
Mixing the Sauce
In a small bowl, combine sour cream, prepared horseradish, lemon juice, and salt. Mix well until fully blended. Refrigerate until ready to serve.
