Description
Celebrate special occasions with this Classic Prime Rib recipe, featuring a succulent beef rib roast slow-roasted to tender perfection. Seasoned simply with kosher salt, black pepper, and olive oil, this prime rib boasts a rich and flavorful crust. Accompanied by a savory homemade beef broth and a creamy horseradish sauce, it’s a stunning centerpiece perfect for festive gatherings and holiday dinners.
Ingredients
Prime Rib Roast
- 6-pound beef rib roast
- 3 tablespoons diamond kosher salt or 2 tablespoons Morton’s kosher salt
- 1 tablespoon coarse black pepper
- 3 tablespoons olive oil
Beef Broth
- 3 pounds meaty beef bones
- 1 teaspoon beef base
- 6 cups low-sodium beef stock
- 1/2 cup dry red apple vinegar
- 5 cloves garlic
- 2 large carrots, chopped
- 3 ribs celery, chopped
- 1 large onion, chopped
- 1 tablespoon tomato paste
- 2 sprigs thyme
- 1 large bay leaf
- Salt and pepper, to taste
Horseradish Sauce
- 1 cup sour cream
- 5 tablespoons prepared horseradish
- 1 tablespoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- 2 tablespoons mayonnaise
Instructions
- Preheat and Season: Preheat your oven to 450°F (232°C). Rub the prime rib roast all over with olive oil, then season generously with kosher salt and coarse black pepper to create a flavorful crust.
- Roast at High Temperature: Place the seasoned roast in a roasting pan and cook in the preheated oven for 20 minutes. This initial high heat sears the outside, locking in juices and flavor.
- Reduce Temperature and Continue Roasting: Lower the oven temperature to 325°F (163°C) and continue roasting until the internal temperature reaches 135°F (57°C) for medium-rare doneness, using a meat thermometer for accuracy.
- Rest the Roast: Remove the prime rib from the oven and let it rest to allow juices to redistribute, ensuring a moist, tender texture when sliced.
- Prepare the Beef Broth: While the roast rests, combine the beef bones, beef base, low-sodium beef stock, and dry red apple vinegar in a large pot. Add garlic cloves, chopped carrots, celery, onion, tomato paste, thyme sprigs, and bay leaf. Simmer gently to develop a rich, savory broth. Season with salt and pepper to taste.
- Slice and Serve: Slice the rested prime rib into thick, juicy portions. Serve alongside the homemade beef broth and a creamy horseradish sauce for a complete, elegant meal perfect for special occasions.
Notes
- Use a meat thermometer for precise doneness; 135°F is recommended for medium-rare.
- Letting the roast rest for at least 15 minutes after cooking ensures juicy slices.
- The homemade beef broth can be strained and served as a flavorful jus.
- Adjust horseradish sauce ingredients to taste if you prefer it milder or spicier.
- For best results, choose a well-marbled prime rib roast from a trusted butcher.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Roasting
- Cuisine: American
