Standing Prime Rib Roast

Course: Entree

Cuisine: American

Prep Time: 10

Cook Time: 4

Chilling and resting time: 10

Total Time: 14 10

Servings:

Calories: 268kcal

Author: Kris Longwell

If there were ever a show-stopper to end all show-stoppers for roasts, this would undoubtedly be the one. A 6 to 7-pound roast (with 3 bones) will easily feed up to 8 guests. The homemade au jus and creamy horseradish sauce put it over the top. Don't be intimidated by this roast...follow these steps and you'll have a perfectly cooked prime rib that will impress your guests!

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Equipment

Roasting pan with a roasting rack

Ingredients

For the Roast

1 6 -7 lb standing prime rib roast with 3 bones
Kosher salt and freshly ground black pepper
¼ cup unsalted butter room temperature
1 teaspoon rosemary fresh, chopped
1 teaspoon thyme fresh, chopped
2 cloves garlic crushed, or finely minced
1 cup beef broth

For the Creamy Horseradish Sauce

½ cup heavy cream
½ cup creme fraiche or sour cream
3 tablespoon prepared horseradish sauce
1 teaspoon Dijon mustard
2 teaspoon white wine vinegar
1 tablespoon dill fresh, finely chopped
¼ cup parsley fresh, chopped
½ teaspoon Kosher salt
¼ teaspoon black pepper freshly ground

For the Au Jus

¼ cup red wine
1 tablespoon Worcestershire sauce
1½ cups beef broth

Instructions

Prep the Roast

Several hours in advance of roasting, or even better, the night before, liberally salt and pepper the roast all over. Place on a roasting rack in a roasting pan and place in the refrigerator, uncovered.
1 6 -7 lb standing prime rib roast, Kosher salt and freshly ground black pepper
Two hours before roasting, remove the roast from the refrigerator and place it on the counter.
Meanwhile, use a fork to mix together the softened butter, rosemary, thyme, and garlic in a small bowl. Set aside.
¼ cup unsalted butter, 1 teaspoon rosemary, 1 teaspoon thyme, 2 cloves garlic
Preheat oven to 250°F.
Rub the butter/herb mixture all over the roast. Pour the beef broth into the bottom of the roasting pan. Place the roast (in the pan on the rack) in the oven (uncovered) and roast until an instant-read thermometer reaches 125°F for medium-rare or 130°F for medium, about 3 to 4 hours. (The roast will continue cooking as it rests; it typically will increase another 5 degrees).
1 cup beef broth
Remove the roast from the oven and loosely tent with foil for at least 30 minutes, or up to 1½ hours.

Make the Creamy Horseradish Sauce

While the roast is in the oven, or even better, 1 or 2 days in advance: In a medium-sized bowl, mix together all of the ingredients of the creamy horseradish sauce until fully incorporated. Transfer to a jar or container with an air-tight lid and place in the refrigerator until ready to serve.
½ cup heavy cream, ½ cup creme fraiche, 3 tablespoon prepared horseradish sauce, 1 teaspoon Dijon mustard, 2 teaspoon white wine vinegar, 1 tablespoon dill, ¼ cup parsley, ½ teaspoon Kosher salt, ¼ teaspoon black pepper

Make the Au Jus

After the roast has come out of the oven for the initial cooking, add the wine and Worcestershire sauce to a medium saucepan over medium-high heat. Place a sieve over the saucepan and pour in the drippings from the roasting pan (you'll need to carefully remove the roast from the pan to do this. Add the roast back to the roasting rack after pouring the drippings.
¼ cup red wine, 1 tablespoon Worcestershire sauce
Simmer the wine mixture until slightly reduced, about 4 to 5 minutes. Add the beef broth and cook on high for another 10 to 15 minutes until reduced by about a third. The sauce will still be thin, but slightly thickened. Season with a pinch of salt.
1½ cups beef broth
Pour into a fat separator, or skim the grease from the top of the liquid, and then transfer it into a serving vessel.

Finish the Roast and Serve

Turn the oven to the highest setting, 500°F or 550°F.
Place the roast (in the roasting pan) back into the oven and cook until darkened and crispy on the outside, about 6 to 8 minutes.
Remove from the oven. If the roast is held together with a string, use kitchen shears to cut it away and remove the bones. If the bones are attached to the roast, run a sharp knife down the side of the roast, between the bones and the meat, until the bones fall away.
Use a carving knife to slice the roast into ¼-inch or ½-inch slices. Serve at once with au jus and creamy horseradish sauce passed at the table.

Video

Notes

If you go with a boneless prime rib roast, follow the recipe as is, and remove the roast from the oven when an internal temperature reaches 125°F for medium-rare or 130°F for medium.

Prime cuts of prime rib can be found at many well-stocked butchers or ordered online. Choice-grade of prime rib is still extremely delicious, and less expensive.

No need to cover the roast while cooking in the oven for the low-temp cooking or the high-temp sear.

When you remove the roast from the low-temperature oven, be sure to allow it to rest for at least 30 minutes or up to 1½ hours. Tent with foil. The roast will continue to cook and increase approx. 5 more degrees.

You can ask your butcher to cut the bones away for you, and then have them tied back into place with kitchen twine. Or, you can use a large, sharp knife to cut the bones away from the roast after the high-temperature searing.

If desired, you can leave the bones and cut the roast into large chops. Each chop will have about 2 lbs of meat and would serve at least 2 people. (We recommend removing the bones and slicing).

The horseradish sauce can be made up to 2 days in advance. In fact, the sauce gets better after sitting in an air-tight container in the fridge for at least 24 hours.

If you prefer, you can make the au jus sauce directly in the roasting pan. Simply place the pan on the stove over medium heat. Follow the recipe as written, straining the sauce before serving.

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