|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 2g||11%|
|Total Carbohydrate 16g||6%|
|Dietary Fiber 2g||8%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Prime rib with a garlic-herb crust roasted on its own ribs produces a tender, succulent prime rib roast, and the crust adds an incredible flavor that everyone at the dinner table will enjoy.
Prime rib should never be cooked more than medium-rare—doing so toughens the meat. If some of your guests like it a bit more done, use a restaurant trick and simply pour the piping hot pan juices over the sliced meat. This will cook it a bit more and they'll love it.
- 1 three-rib prime rib roast, small end with ribs attached, at room temperature
- 2 tablespoons kosher salt
- Dash freshly ground pepper
- 6 cloves garlic (cut into 1/2-inch chunks)
- 1/2 cup chopped onion
- 2 tablespoons freshly grated horseradish
- 2 tablespoons fresh oregano leaves
- 2 tablespoons all-purpose flour
- 1/4 cup mayonnaise
- 1/2 cup dry red wine
Steps to Make It
Gather the ingredients.
Position the oven rack on the lowest level in the oven. Preheat oven to 450 F.
Carefully remove prime rib roast from the bones so that the bones remain attached to each other (or have your butcher do it for you). Place the bones in the bottom of a large heavy roaster pan. The ribs will serve as the rack for the roast.
Sprinkle both ribs and roast generously with the salt and pepper.
Place garlic, onion, horseradish, oregano, flour, and mayonnaise in a food processor and pulse until it forms a smooth paste.
Press the garlic paste onto all sides of the roast and place fat-side up on the rib rack in the pan.
Place the pan in your pre-heated oven and bake for 20 minutes.
Reduce oven heat to 275 F. Bake an additional 1 1/2 hours or until an instant-read thermometer inserted in the center of the roast indicates a temperature of 120 to 125 F. Check at 10-minute intervals until it reaches the desired temperature.
Once the roast reaches 120 to 125 F, move it to a platter and keep warm. Let rest at least 15 minutes before carving. The carryover cooking will increase the temperature of the meat by 10 to 25 F, which will bring you to a perfect medium-rare at 135 F.
Pour drippings from the pan into a gravy separator or glass measuring cup. Siphon off grease and reserve juices.
Place the roasting pan over medium-high heat and add red wine. Deglaze the pan by stirring to scrape up all the browned bits from the bottom of the pan.
Boil until juices are reduced by half, about 5 to 8 minutes.
Add beef broth, reserved beef juices, and any juice that has collected in the platter. Cook, stirring often until reduced again by half.
Slice the prime rib roast and the separate ribs. Serve with the reduced pan sauce and creamed horseradish dill sauce.
- Important! For this cooking method to work, it is essential that your prime rib roast reaches room temperature before placing it in the oven.
- Use a blender or food processor to grate the horseradish. It's finer, faster, and easier than a box grater. Just be careful of the fumes, as they will burn your eyes and nose. Open the window and keep the food processor at arm's length when removing the lid.