Ingredients | Instructions |
Horseradish Sauce
| The night before you plan to cook the prime rib, place the roast on a rimmed sheet pan or platter. Season all over with 2 tablespoons of salt, pepper and other seasoning you prefer and refrigerate, uncovered, overnight. Two hours before cooking, let the roast sit on the counter to come to room temperature. Arrange an oven rack in the lower third of the oven and heat to 250 degrees. Place the roast bone side down on a wire rack set over a rimmed baking sheet or on a rack in a large, shallow roasting pan. Roast for 3 1/2 to 4 hours, until an instant-read thermometer inserted into the thickest part of the meat registers 125 -130 degrees. Remove the prime rib from the oven, tent it loosely with foil and allow it to rest for at The roast will not raise in temperature while resting since you cooked it at at low het. Be sure to start checking the temp at the 2 hour mark. Remove from the oven, tent lightly with aluminum foil, and let it rest at least 15 - 45 minutes. Meanwhile, heat oven to 500. Ten minutes before serving, remove the foil and place it back into an oven. Roast until well browned and crisp, about 10 minutes. Remove from oven, tent with foil again. let rest 15 - 45 minutes Carve by slicing between each rib and serve immediately. 130 for rare ( gross rare) 135- 140 for medium rare (our favorite) A 7 lb. roast will take about 2:00 - 2:30 hours. Stir mayo and horseradish together. |