Instructions
- Pat the Dry-Aged Prime Rib Roast dry with paper towels.
- Rub the roast with Beef Tallow, Kosher Salt, and freshly ground Black Peppercorns.
- Place the roast on a wire rack set over a baking sheet. Refrigerate uncovered for 24-48 hours.
- Preheat oven to 225°F (107°C).
- Place the roast in the oven and cook until the internal temperature reaches 120°F (49°C), approximately 3-4 hours.
- While the roast is cooking, prepare the Bone Marrow Butter: Combine roasted Bone Marrow, softened Unsalted Butter, and Parsley in a bowl. Mix well and set aside.
- Increase oven temperature to 500°F (260°C).
- Sear the roast for 10-15 minutes, or until a deep brown crust forms.
- Let the roast rest for 20-25 minutes before carving.
- While the roast is resting, prepare the Truffle Horseradish Cream: In a medium bowl, whisk together European-Style Butter, Prepared Horseradish, White Truffle Oil, Crème Fraîche, Lemon Juice, and Salt.
- Spread Bone Marrow Butter over the carved Prime Rib Roast and serve with the Truffle Horseradish Cream.
