Perfect Prime Rib Roast
A classic prime rib roast cooked low and slow for even doneness, finished with a proper rest to lock in juices and deliver tender, flavorful slices every time.
Ingredients
- 3 kg rib roast
- ⅓ cup salt
- ¼ cup chopped rosemary
- ⅓ cup dijon mustard
- 2 tbsp olive oil
- 4 cloves minced garlic
- 1 tbsp black pepper
Horseradish Sauce
- ¼ cup horseradish (add to your own spice level)
- ½ cup greek yogurt
- ½ cup mayonaise
- 2 tbsp lemon juice
- ¼ cup water
- 1 tbsp salt
- 1 tbsp pepper
- 1 handful chopped chives
Instructions
- Remove the bones from your rib roast by cutting along the fat line as seen in the picture.3 kg rib roast
- Season your meat generously with salt on all sides.⅓ cup salt
- Place on a wire rack and let it dry brine in the fridge uncovered overnight. The color should become a darker red.
- Optional but promotes even cooking - tie the rib roast up tightly using butchers twine.
- Mix together rosemary, mustard, olive oil, garlic, and pepper. Spread that on our roast evenly.¼ cup chopped rosemary, ⅓ cup dijon mustard, 2 tbsp olive oil, 4 cloves minced garlic, 1 tbsp black pepper
- Place into an oven over a wire rack at 225F until the internal temperature reaches 120F. This 3kg roast took about 2 hours.
- Remove and let the meat rest for at least 1 hour.
- Once you are ready to serve, roast again at 500F in your oven for 8 minutes.
- Mix together all your horseradish sauce ingredients into a bowl and serve with the prime rib.¼ cup horseradish, ½ cup greek yogurt, ½ cup mayonaise, 2 tbsp lemon juice, ¼ cup water, 1 tbsp salt, 1 tbsp pepper, 1 handful chopped chives
