Prime Rib Recipe
house seasoned & slow roasted every day. 12 ounce cut served with creamy or hot horseradish sauce & au jus
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Ingredients
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Prime Rib
Horseradish Sauce
Au Jus
Method
Preparing the Prime Rib
- 1
Seasoning the Roast
Preheat your oven to 450°F (232°C). In a small bowl, mix together the kosher salt, black pepper, garlic powder, onion powder, and dried rosemary. Rub the prime rib roast all over with olive oil, then generously coat it with the seasoning mixture, ensuring even coverage.
- 2
Roasting the Prime Rib
Place the seasoned prime rib roast in a roasting pan, bone side down, and insert a meat thermometer into the thickest part of the meat (avoiding the bone). Roast in the preheated oven for 20 minutes. After 20 minutes, reduce the oven temperature to 325°F (163°C) and continue roasting for approximately 1.5 to 2 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare.
- 3
Resting the Roast
Once the desired temperature is reached, remove the roast from the oven and tent it with aluminum foil. Let it rest for at least 20 minutes before carving, which allows the juices to redistribute.
Making the Horseradish Sauce
- 4
Combining Ingredients
In a medium bowl, mix together the prepared horseradish, sour cream, and lemon juice until smooth. Adjust the seasoning if desired, and refrigerate until ready to serve.
Preparing the Au Jus
- 5
Making the Au Jus
In a small saucepan, combine the beef broth, Worcestershire sauce, and soy sauce. Heat over medium heat until simmering. In a separate small bowl, mix cornstarch with water until smooth. Stir the cornstarch mixture into the simmering broth and cook for an additional 1-2 minutes until slightly thickened. Remove from heat and set aside.
