Description
There is no centerpiece more iconic than a standing rib roast. This recipe uses a two-step temperature process and an overnight “dry brine” to ensure a dark, savory crust loaded with garlic and herbs, while the inside remains meltingly tender and perfectly medium-rare. Paired with a zesty homemade horseradish crème, this is the gold standard for holiday meals and Sunday suppers.
Ingredients
Units
Scale
The Roast & Rub:
- 1 Bone-in Prime Rib Roast
- 4 tsp Coarse Sea Salt (plus extra for seasoning)
- To taste Freshly Ground Black Pepper
- 8 Tbsp (1 stick) Unsalted Butter, softened
- 5 cloves Garlic, mashed into a paste
- 1 Tbsp Dried Italian Herbs
The Horseradish Cream:
- 3/4 cup Full-fat Sour Cream
- 3 Tbsp Horseradish (freshly grated or prepared)
- 1 Tbsp Fresh Lemon Juice
Instructions
- Overnight Dry Brine: The day before cooking, rub the entire surface of the meat with 4 teaspoons of salt. Place it in the refrigerator, uncovered, overnight.
- Temper the Meat: Remove the beef from the refrigerator 2 to 3 hours before roasting to let it reach room temperature. Pat dry with a paper towel if moisture remains.
- Preheat & Prep Butter: Preheat oven to 475°F (245°C). In a small bowl, mix the softened butter, garlic paste, Italian herbs, 2 teaspoons of salt, and 1 teaspoon of pepper.
- Sear the Roast: Slather 1/3 of the butter mixture on the underside (bone side). Place beef in a roasting pan bone-side down. Spread another 1/3 of the butter on top/sides. Roast for 20 minutes at 475°F.
- Low and Slow: Reduce oven to 275°F (135°C). Spread the remaining butter over the top. Continue roasting, basting every 30 minutes, until internal temperature reaches 120°F (50°C) for medium-rare (approx. 90 minutes).
- The Crucial Rest: Transfer beef to a board and tent loosely with foil. Let rest for 25-30 minutes. (Carryover cooking will raise temp to 125°F).
- Make Sauce & Serve: Whisk together sour cream, horseradish, lemon juice, and 1/2 tsp pepper. Slice beef against the grain and serve with the sauce.
Notes
- Dry Brining: This process draws moisture out to dissolve the salt, which is then reabsorbed, seasoning the meat deep inside while drying the exterior for a better crust.
- Tempering: Do not skip letting the meat sit at room temp before cooking! Cooking a cold roast leads to uneven doneness.
- Carryover Cooking: Pull the meat at 120°F; the temperature will rise to a perfect medium-rare (125°F-130°F) while it rests.
- Basting: Basting every 30 minutes keeps the meat moist and adds layers of flavor to the crust.
- Prep Time: 20 minutes (Active)
- Cook Time: 1 hour 50 minutes
- Category: Main Course, Roast, Holiday
- Method: Roasting, Dry Brining
- Cuisine: American, British
Nutrition
- Serving Size: 6 oz
- Calories: 650 kcal
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 52 g
- Saturated Fat: 22 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 45 g
- Cholesterol: 150 mg
