Ingredients
Equipment
Method
- Preheat your oven to 450°F (230°C).
- Pat the prime rib dry with paper towels. Rub the entire roast with kosher salt.
- Place the roast, bone-side down, in a roasting pan. If the bones were tied back on, you can leave them.
- Roast at 450°F (230°C) for 15 minutes.
- Reduce the oven temperature to 325°F (160°C). Continue roasting for about 15-20 minutes per pound, or until a meat thermometer inserted into the thickest part of the roast (not touching bone) registers 120-125°F (49-52°C) for rare, or 130-135°F (54-57°C) for medium-rare.
- Remove the roast from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for at least 30 minutes. This resting period is crucial for a juicy roast.
- While the roast rests, prepare the horseradish cream sauce if desired. In a medium bowl, whip the heavy cream until stiff peaks form. In a separate bowl, combine sour cream, prepared horseradish, black pepper, salt, and cayenne pepper (if using). Gently fold the whipped cream into the sour cream mixture until just combined.
- To carve, first remove the strings. If the bones were tied back on, carefully cut them away. Slice the roast against the grain to your desired thickness. Serve immediately with the horseradish cream sauce, if using.
Nutrition
Notes
For an even cooking surface, you can tie the roast back onto the bones if it was separated. If you don't have a meat thermometer, a general guideline for a 7-pound roast is about 2.5 to 3 hours of total cooking time at 325°F (160°C) after the initial high-heat sear, but always rely on temperature for accuracy.