Perfect Prime Rib Roast (with Budget Version and Sauces) · PrimedTable
American🥩 Meat
Perfect Prime Rib Roast (with Budget Version and Sauces)
⏱ 300 min
A classic holiday centerpiece: dry-brined boneless prime rib roast, seared hot then slow-roasted low, served with a quick beef jus and horseradish sauce. Includes a budget-friendly chuck eye roast alternative.
Coarse kosher saltUse generously — at least 2-3 four-finger pinches per sideto taste
Cracked black pepper6-9 tbsp
Neutral oil (e.g. peanut oil) or beef fat10-12 tbsp
Chuck eye roast (budget alternative)9-10 lb
Beef stock900 g
Worcestershire sauce3 tbsp
Beef bouillon base (e.g. Better Than Bouillon)1½ tbsp
Powdered gelatin2 packets, about 7g each / 2.5 tsp total2 pieces
Sour cream or Greek yogurt
½ cup
Mayonnaise1/3 cups
Prepared refrigerated horseradish1/3 cups
Water2 tsp
Salt½ tsp
Steps
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1
Score the fat cap of the roast about 1/8 inch (0.5 cm) deep in a crosshatch pattern to help the fat render more evenly.
2
Generously season all sides of the roast with coarse salt and cracked black pepper, using at least 2-3 four-finger pinches per side.
3
Place the seasoned roast on a wire rack over a tray and refrigerate uncovered for at least 4 hours, preferably overnight, to dry brine and dry the surface for better browning.
4
Remove the roast from the fridge about 4 hours before cooking to come to room temperature, and preheat the oven to 500°F (260°C).
5
Drizzle the roast with neutral oil and rub evenly over the surface without disturbing the salt and pepper crust — the oil helps transfer heat and improves browning.
6
Place the roast on a foil-lined tray with a wire rack and sear in the hot oven for 15-20 minutes until golden brown on the exterior.
7
Reduce the oven to 250°F (120°C), insert a probe thermometer, and roast for 2.5-3 hours until the internal temperature reaches 125°F (52°C) for medium-rare/medium.
8
Remove the roast from the oven, tent loosely with foil, and let rest for 30 minutes before slicing.
9
For the budget chuck eye roast, follow the exact same process: dry brine overnight, oil and sear at high heat, then slow roast at low heat until 125°F (52°C) internal, and rest 30 minutes.
10
For the beef jus, combine beef stock, Worcestershire sauce, beef bouillon base, and gelatin in a saucepan. Bring to a simmer and reduce by 40-50%, about 15 minutes.
11
Add the rendered beef drippings from the roasting pan (about 2-3 tbsp) to the sauce for extra flavor, blotting off excess fat with paper towel if there's too much.
12
Taste and adjust salt as needed — the jus should be on the saltier side since the roast itself is only seasoned on the outside. Serve warm over sliced beef.
13
For the horseradish sauce, combine sour cream, mayonnaise, prepared horseradish, water, and salt in a bowl and whisk until smooth and well blended.
14
Slice the rested roast, plate on a warmed dish, drizzle with beef jus, and top with a dollop of horseradish sauce to serve.
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