About the Recipe
Whether you are celebrating a holiday like Thanksgiving or Christmas, or you're just feeling fancy, prime rib makes an amazing meal. This may be a trek but will definitely satisfy everyone.
Ingredients
3 - 5 lb Bone -in Prime Rib
4 Tbsp Olive Oil
Dry Brine
1 tsp Kosher Salt per Lb of meat.
3 Tbsp Coarse Ground Black Pepper
10 Cloves Minced Garlic
1 - 2 Tsp Fresh Thyme
Horseradish Sauce
1 Cup Sour Cream
½ Cup Prepared Horseradish
1 Clove Garlic, minced
½ Lemon. squeezed
1 Tbsp Fresh Parsley, chopped
Salt and Pepper to taste
Preparation
1. Combine the ingredients for the Dry Brine.
2. Apply the olive oil to the Prime Rib
3. Liberally apply the Dry Brine all over the Prime Rib.
4. Refrigerate uncovered from 12 - 24 hours.
5. Combine the ingredients for the Horseradish Sauce and set aside overnight.
The Next Day
Preheat oven to 300°
I employ the low and slow method until the center of the Prime Rib reaches 130°. Cover and set aside if needed ( I have held mine unto 4 hours this way).
About 20 minutes before service turn the oven unto 500°. Once it reaches temp, uncover the roast and put it back in the oven to sear the outside…about 10 - 15 minutes.
To Serve
No need to let the Roast rest. Slice as thinly or as thick as you like it.
Shmear the bottom of your favorite sliced roll or bread with the horseradish sauce.
Apply as much or as little Prime Rib as you desire. Top with your favorite cheese…or not…up to you. Hell, maybe even throw a bit of foliage on it for good measure. Throw the op on and dig in.
Enjoy!