If you purchased a prime rib roast for Christmas, plopped it in the fridge until the big day, and now feel suddenly terrified that you’ll bumble up the cooking of that gorgeous cut of meat, have no fear. We’ve pulled together the super simple, 3-step guide to making a succulent, restaurant-style prime rib dinner at home, complete with a creamy horseradish sauce, that anyone can pull off with ease. Three steps! That’s all it takes to put an impressive piece of succulent prime rib in front of your family, friends, and holiday guests. Here’s how.
STEP ONE. Cuts of prime rib cook best when they have time to come to room temperature before cooking. Remove your prime rib from the fridge, set it on the countertop and let it come to room temperature. Once it’s warmed up a bit, pat the exterior of the roast dry and slather melted butter across the cut parts of the prime rib. Rub generously with a mixture of your favorite spices (salt, pepper, garlic powder, onion powder& dried rosemary all complement the flavor of prime rub). Go easy on the salt, though. Too much salt will draw the moisture out of your meat, making it less tender than it should or could be.
STEP TWO. Turn your oven to 450 degrees. Place your roast in a large, deep, heavy-bottomed roasting pan. Allow your roast to sit in the oven at 450 degrees for 15 minutes, then turn the heat down to 325 degrees F and let the meat continue to roast until done. For a list of cooking times for different sizes of Prime Rib Roasts, click here.
STEP THREE. Make the horseradish sauce by stirring together ¼ cup sour cream, ¼ cup mayonnaise, 2 tablespoons fresh horseradish, and salt and pepper to taste.