In a small bowl, combine Olive Oil, Kosher Salt, Black Pepper, Garlic Powder, and Dried Thyme.
Rub the mixture all over the Prime Rib Roast.
Place the roast on a roasting rack in a roasting pan.
Roast for approximately 3-3.5 hours, or until a meat thermometer inserted into the thickest part registers 130-135°F (54-57°C) for medium-rare.
Let the roast rest for 15-20 minutes before carving.
While the roast is resting, prepare the Horseradish Cream: In a medium bowl, combine Sour Cream, Prepared Horseradish, Lemon Juice, Salt, and Black Pepper. Mix well.
Carve the Prime Rib Roast and serve with the Horseradish Cream.
Ingredients
6
4 lbs1.8 kgPrime Rib Roast-bone-in
2 tbsp30 mLOlive Oil
2 tsp10 mLKosher Salt
1 tsp5 mLBlack Pepper-ground
1 tsp5 mLGarlic Powder
1 tsp5 mLDried Thyme
1 cup240 mLSour Cream
2 tbsp30 mLPrepared Horseradish
1 tbsp15 mLLemon Juice
1/4 tsp1.25 mLSalt
1/8 tsp0.625 mLBlack Pepper-ground
Equipment
Roasting Pan
Roasting Rack
Meat Thermometer
Small Bowl
Medium Bowl
Instructions
Preheat oven to 325°F (160°C).
Pat the Prime Rib Roast dry with paper towels.
In a small bowl, combine Olive Oil, Kosher Salt, Black Pepper, Garlic Powder, and Dried Thyme.
Rub the mixture all over the Prime Rib Roast.
Place the roast on a roasting rack in a roasting pan.
Roast for approximately 3-3.5 hours, or until a meat thermometer inserted into the thickest part registers 130-135°F (54-57°C) for medium-rare.
Let the roast rest for 15-20 minutes before carving.
While the roast is resting, prepare the Horseradish Cream: In a medium bowl, combine Sour Cream, Prepared Horseradish, Lemon Juice, Salt, and Black Pepper. Mix well.
Carve the Prime Rib Roast and serve with the Horseradish Cream.
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