Juicy Prime Rib (Printable Version)
# What You'll Need:
01 -
1 (7-pound) standing prime rib (3 to 4 bones), detached from bones then tied back with string.
02 -
1 tablespoon sea salt.
03 -
1 cup whipping cream (for sauce).
04 -
1 cup dairy sour cream (for sauce).
05 -
1/4 cup store-bought horseradish (for sauce).
06 -
1 teaspoon coarse ground black pepper (for sauce).
07 -
1/2 teaspoon sea salt (for sauce).
08 -
1/4 teaspoon hot cayenne (if you want kick, for sauce).
# Preparation Steps:
01 -
Take your roast out 2 hours ahead of cooking time. Wipe it dry and rub salt all over, including the rib section and sides. Set it in your pan with the rib part down and fat on top.
02 -
Stir the whipping cream, sour cream, horseradish, black pepper, salt, and cayenne together in a bowl until everything's combined. Wrap and chill in the fridge until you're ready to eat.
03 -
Put your oven rack in the middle and turn the heat up to 500°F.
04 -
Stick the roast in for 15 minutes. It'll smoke a lot - turn on your fan and crack some windows if needed.
05 -
Turn the heat down to 325°F and let it cook about 13 minutes for each pound (roughly 1.5-2 hours) until it hits 115°F inside for rare or 120-130°F for medium.
06 -
Pull it from the oven, move it to a cutting board, drape some foil over it loosely and don't touch it for 30 minutes.
07 -
Cut off the string or separate the meat from the bones. Cut across the grain into 1/2-inch slices. Put the horseradish cream on the side.
# Additional Tips:
01 -
Get your butcher to remove the bones and tie them back on so it's easier to cook and cut later.
02 -
You can keep any extra meat in a sealed container up to 4 days in the fridge.