Ingredients
Equipment
Method
- Preheat your oven to 450°F (230°C). Pat the prime rib dry with paper towels. Rub the entire roast with kosher salt.
- Place the roast, fat-side up, in a roasting pan. Insert a meat thermometer into the thickest part of the roast, avoiding bone.
- Roast at 450°F (230°C) for 15 minutes. Then, reduce the oven temperature to 325°F (160°C) and continue roasting for about 13-15 minutes per pound, or until the thermometer registers your desired internal temperature.
- For medium-rare, aim for 120-125°F (49-52°C). For medium, aim for 130-135°F (54-57°C).
- Once the roast reaches the target temperature, remove it from the oven. Transfer the prime rib to a cutting board, tent it loosely with foil, and let it rest for at least 30 minutes. This resting period is crucial for juicy, tender meat.
- While the roast rests, prepare the horseradish cream sauce if desired. In a medium bowl, whisk together the heavy cream, sour cream, prepared horseradish, black pepper, salt, and cayenne pepper (if using) until well combined. Chill until ready to serve.
- To carve, remove the butcher's twine. If the roast was tied back on, carefully cut the twine and separate the roast from the bones. Slice the prime rib against the grain into your desired thickness. Serve immediately with the horseradish cream sauce.
Notes
For an even cooking surface, you can tie the roast back onto the bones after seasoning. If you don't have a roasting pan, a sturdy baking sheet can be used. The internal temperature will rise a few degrees as the meat rests.