A prime cut Rib Roast dinner sure to impress! We serve this dish with a horseradish sauce and a robust au jus.
Here is one tip when cooking a rib roast: prime rib is a generic term for prime meat. In this case Prime refers to the grade of meat not the cut of meat so be sure ask for a prime grade Rib Roast as opposed to a choice rib roast – which is similar but not as aged or marbled as we want for our prime grade roast. This is what makes the best roast you can serve; and we want to serve our loved ones the very best!
Roasted Prime Rib with Horseradish Sauce
Ingredients for Prime Rib:
- 8 lb prime cut bone in Rib Roast,
- Salt & Pepper
- 1/3 cup of Mediterranean dry rub* (salt, pepper, rosemary, thyme, oregano, garlic powder, celery salt and sage)
- 1 tablespoon of Smoked paprika
*this can be purchased or you can make up a mix of dry spices outlined above
Directions:
- Preheat oven to 200 degrees
- Pat dry with paper towels and place uncovered in refrigerator over night
- Remove from refrigerator and trim excess fat, leaving some on
- Generally salt the entire roast and then add, smoked paprika and fresh cracked pepper then rub dry rub all over roast
- Place in roasting pan, bone side down, cooking until the temperature reaches 120 degrees F for medium rare.
- Take roast out of oven, cover with foil and rest for 30 minutes
Au Jus:
- 1 cup of beef stock
- 1 beef bullion cube or 1 teaspoon of beef bullion paste (concentrated beef stock)
- 1/2 dry red wine
- 1 teaspoon Pepper
Cook over medium heat, simmering for 15 minutes
Horseradish Sauce:
- 1/4 cup sour cream
- 2 tbsp prepared horseradish
- 2 tbsp dijon mustard
- 2 tbsp fresh dill, finely chopped
- Garnish Optional: Chives
Mix ingredients together and refrigerate for 1/2 to 1 hour. Serve with Rib Roast and garnish with Fresh Chives.
