Prime Rib Roast

Name: Prime Rib Roast
Prep time: 25 min
Cook time: 3 h 30 min
Total time: 3 h 55 min
Cuisine: British
Ingredients: 1 kg Standing Rib Roast; 1 tbsp Butter; 3 cloves Garlic; 1 tsp Rosemary; 1 tsp Thyme; 3 tsp Salt; 1 tsp Black Pepper; 3 oz Sour Cream; 2 tbsp Prepared Horseradish; 1 lb Potato; 1½ tbsp Vegetable Oil

By Eatpace

A two-rib roast gets a garlic-herb butter crust and is served with horseradish cream and roasted potatoes. The potatoes roast while the beef rests.

Total: 235 min; 25 prep · 210 cook
Serves: 4; Scale it below
Calories: 820; kcal per serving
Protein: 40g; per serving

Plan this dinner Jump to recipe

Sliced prime rib with roasted potatoes, Yorkshire puddings and horseradish cream.

235 min

Method

6 steps Oven 250°F 25 min prep · 210 min cook

Prep

Step 1. Heat the oven to 250°F (120°C). Set the Standing Rib Roast bone-side down in a roasting pan. Mix Butter, Garlic, Rosemary, Thyme, most of the Salt and Black Pepper; rub over the meat.
Step 2. Roast at 250°F (120°C) until a thermometer in the center, away from the bone, shows medium-rare (see the tip), about 2½ to 3 hours. Begin checking early; timing depends on the roast's shape.
Step 3. Meanwhile, stir Sour Cream and Prepared Horseradish together and refrigerate.

Cook

Step 4. Remove the roast and rest uncovered. Raise the oven to 425°F (220°C). Toss Potato with the Vegetable Oil and the rest of the Salt; spread on a sheet pan. Roast until beginning to brown, about 20 minutes.
Step 5. Turn the potatoes and roast until tender and browned, about 20 minutes more.
Step 6. Raise the oven to 475°F (250°C) and return the rested roast to the oven. Roast until the crust is browned, about 8 minutes. Cut away the bones and slice the meat against the grain; serve with the potatoes and horseradish cream.

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Tips

Good to know

Pull the roast at 120°F for medium-rare; it rises about 10°F while it rests.

Good to know

Use a probe thermometer and check the center early; the roast's temperature will rise as it rests and browns.

Swap it

Use plain Greek yogurt in place of sour cream for the horseradish sauce.

Leftovers

Refrigerate leftover beef within two hours and use within three to four days; reheat gently or serve cold.

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