American🥩 Meat

Perfect Prime Rib - The Easy Way

Name: Perfect Prime Rib - The Easy Way
Total time: 3 h
Yield: 16 servings
Cuisine: American
Ingredients: 8 lb Prime Rib Roast; 4 Garlic; ~2-3 tbsp Fresh Rosemary; ¼ cups Dijon Mustard; ~2 tbsp Olive Oil; ~1½ tsp Salt; ~1 tsp Black Pepper; 2 Shallots; 2 tbsp All Purpose Flour; ½ cup Dry Red Wine; 2 cups Beef Stock; ~3-4 dashes Worcestershire Sauce; 1 cup Sour Cream; 2 tbsp Prepared Horseradish; ~2 tbsp Fresh Chives

⏱ 180 min🍽 Serves 16

A fool-proof prime rib recipe that delivers a deeply roasted, golden-brown exterior with a perfectly pink and tender medium-rare interior. Served with a silky red wine reduction gravy and creamy horseradish sour cream.

High-protein

Adapted from a video by Laura in the Kitchen

Perfect Prime Rib - The Easy Way!

Watch on YouTube

Ingredients

Prime Rib Roast3 bone, bones removed but reattached8 lb
Garliccloves, thinly sliced4
Fresh Rosemary~2-3 tbspest.
Dijon Mustard¼ cups
Olive Oildrizzle~2 tbspest.
Saltto taste~1½ tspest.
Black Pepperto taste~1 tspest.
Shallotsfinely minced2
All Purpose Flour

Steps

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1
Preheat the oven to 500°F. Remove the prime rib from refrigeration and allow it to sit at room temperature for about 30 minutes.
2
Using a sharp paring knife, make small slits in the surface of the roast. Stuff each slit with a thin slice of garlic and a few pieces of fresh rosemary. Repeat this across the entire surface for even flavor distribution.
3
Season both sides of the roast generously with salt and black pepper.
4
Brush or tap the Dijon mustard all over the roast, then drizzle lightly with olive oil.
5
Place the roast in the preheated 500°F oven for 15 minutes. Then lower the oven temperature to 325°F and begin timing. Cook for 15 minutes per pound for medium-rare (internal temp 120°F), or 11 minutes per pound for rare (110°F). Check with a meat thermometer about 30 minutes before the expected finish time.
6
Remove the roast from the oven and cover loosely with foil. Let it rest for about 30 minutes before carving.
7
In the roasting pan, keep less than 2 tablespoons of fat with the caramelized brown bits. Add the minced shallots and sauté for 1-2 minutes until softened.
8
Sprinkle the flour over the pan and stir to combine with the fat and drippings, creating a roux.
9
Pour in the dry red wine and whisk to combine. Let it simmer for about 1 minute to cook out some of the alcohol.
10
Add the beef stock and a few dashes of Worcestershire sauce. Let everything come to a boil and thicken. Taste and adjust seasoning with salt and pepper as needed.
11
Prepare the horseradish sour cream: In a bowl, combine 1 cup sour cream with 2 tablespoons prepared horseradish, salt, and pepper to taste. Add more horseradish if desired. Refrigerate until serving and garnish with fresh chives.
12
Remove the kitchen twine and carefully separate the rib bones from the roast. Slice the meat thinly and arrange on a platter, garnished with fresh herbs. Serve with the red wine gravy and horseradish sour cream on the side.

Perfect Prime Rib - The Easy Way

Ingredients

Steps

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