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By Chef Jamie Teigen
When you’re planning a Big Special Dinner, you need a Big Special Something to serve. Prime rib checks all the boxes: it’s visually impressive, serves many, and pairs well with all kinds of sides. This version is made with a homemade horseradish sauce and au jus that’s reminiscent of the best steakhouses.
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Entrée
American
Chef Jamie Teigen
10
3 hours 5 minutes
2 hours
The first steps of this recipe describe how to French a prime rib roast; if you're more of a visual learner, check out this quick tutorial on YouTube.
7 lbs bone-in beef prime rib
3½ tsp sea salt, divided
½ tbsp black pepper, freshly ground
1 tsp fresh rosemary, minced, or ½ tsp dried rosemary
½ tsp fresh thyme leaves, minced, or ¼ tsp dried thyme
3 tbsp light olive oil
½ cup sour cream
2 tbsp prepared horseradish, drained
3 tbsp mayonnaise
¼ tsp salt
1/8 tsp pepper
4 tbsp butter or beef drippings
2 tbsp all-purpose flour
2 cups beef broth, divided
1 tbsp Worcestershire sauce
First, French the prime rib: Cut the ribs away from the roast, cutting right along the ribs, keeping them together. Push the ribs back on to the roast and use kitchen string to tie them tightly onto the roast in 1-inch intervals.
Sprinkle meat with 2 teaspoons salt, covering loosely with plastic wrap and resting at room temperature for 3 hours to come to room temperature to help it bake more uniformly. Then, preheat oven to 500˚F with the rack in the lower third of the oven.
Next, make your Prime Rib rub: In a small bowl, stir together ½ tbsp salt, ½ tbsp black pepper, 1 tsp minced rosemary, ½ tsp minced thyme leaves, chopped garlic, and 3 tbsp olive oil.
Lightly pat the roast dry with a paper towel then rub all over top and sides with garlic rub. Place into a roasting pan bone-side-down (the bones will serve as a rack). Bake at 500˚F for 15 minutes.
Reduce heat to 325˚F and continue baking following these guidelines: 10-12 min per pound for rare, or 13-14 min per pound for medium rare, and 14-15 min per pound for medium. Roast until a meat thermometer registers 120˚ for rare, 130˚ for medium rare, 140° for medium, 150° for medium-well.
Transfer to a cutting board, tent loosely with foil and rest 30 minutes before carving. Remove string and rack of ribs, then slice to desired thickness.
Whisk all ingredients together in a bowl. That’s it!
In a saucepan over medium-high heat, melt butter (or beef drippings) then sprinkle in flour. Whisk thoroughly until a thin paste forms.
Vigorously mix red wine into flour mixture. Mixture will likely become purple and gooey. Continue cooking over medium-high heat for 2 minutes or until the sharp alcohol smell is gone.
