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Ingredients
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Prime Rib
Horseradish Cream
Au Jus
Method
Preparing the Prime Rib
- 1
Season the Prime Rib
Preheat your oven to 450°F (232°C). In a small bowl, mix together kosher salt, black pepper, garlic powder, and chopped rosemary. Rub the olive oil all over the prime rib roast, then generously season the roast with the salt mixture, ensuring it coats all sides.
- 2
Roast the Prime Rib
Place the seasoned prime rib in a roasting pan, bone side down, and roast in the preheated oven for 20 minutes. After 20 minutes, reduce the oven temperature to 325°F (163°C) and continue to roast for about 1.5 to 2 hours, or until the internal temperature reaches 130°F (54°C) for medium-rare. Use a meat thermometer for accuracy.
- 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 20-30 minutes before slicing to allow the juices to redistribute.
Making Horseradish Cream
- 4
Mix the Ingredients
In a medium bowl, combine sour cream, prepared horseradish, Dijon mustard, lemon juice, salt, and black pepper. Stir until well mixed and creamy.
- 5
Chill
Cover the horseradish cream and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Preparing the Au Jus
- 6
- 7
- 8
Season the Au Jus
Taste the au jus and season with salt and freshly ground black pepper to your liking. Strain through a fine-mesh sieve if desired.