This is my go-to prime rib recipe! It’s always tender, flavorful and so easy!
- 4–5 lb bone-in standing rib roast (prime rib)
- kosher salt
- freshly ground black pepper
- rosemary sprigs
- 2 tablespoons dijon mustard
- 1 tablespoon prepared horseradish
- 1 tablespoon olive oil
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 1/2 tablespoons prepared horseradish
- 2 teaspoons dijon mustard
- 1 tablespoon worcestershire sauce
- 1 tablespoon freshly squeezed lemon juice
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 2 tablespoons minced fresh chives
- The day before you plan to cook the prime rib, season the roast liberally all over with kosher salt. Place it on a plate or small baking dish and leave it uncovered in the fridge for at least 16 hours. This allows the outside to dry a little for a better crust and allows the salt to permeate past the outer later.
- Preheat an oven to 225 degrees F. Place the roast, fat cap up, in a roasting pan with a rack or on a rimmed baking sheet with a wire rack. Nestle the rosemary sprigs under the roast. Mix together the dijon mustard, horseradish and olive oil and liberally brush all over the roast. Then grind freshly cracked pepper all over. Insert a probe thermometer into the middle of the prime rib (make sure the probe reaches the center). Place the roasting pan in the oven and cook until the internal temperature reaches 130 degrees F, about 3 1/2 – 4 hours. Remove the roast from the oven and tent loosely with foil, and allow the meat to rest for at least 30 minutes, up to an hour and a half. Discard the rosemary sprigs, unless you want to garnish your serving plate. Right before your guests arrive, crank the heat up to 550 degrees F (or as high as your oven will go) and return the roast to the oven for 10 minutes or so, until the outside is well-browned and crisp. Remove from oven, carve, and serve immediately.
- Horseradish sauce: Mix all ingredients together. Can be made in advance. Store in an airtight container in the fridge for up to 1 week.
A digital thermometer (preferably with a probe) is essential for this recipe to ensure that the inside is the correct temperature.
130 degrees F will yield a medium-rare prime rib. 135 degrees F will yield a medium prime rib. I do not recommend cooking your prime rib to higher or lower temperature points. Prime rib is best served medium rare-medium. If you have guests who want medium-well or well-done meat, I would recommend slicing off portions for them and cooking them in a little bit of au jus.
Use a well-marbled piece of beef.