Prime Rib
This is a simple method of cooking a delicious prime rib that you would typically find in any five star restaurant. The key is simple… keep an eye on the temperature!
Ingredients
- 5 lb boneless ribeye
- 1 tbsp minced garlic
- Salt and pepper
- 2 tbsp canola or olive oil
- 1-2 tbsp fresh grated horseradish
- ½ tsp Worcestershire sauce
- ⅔ cup sour cream
Instructions
- Pull roast from refrigerator and let sit at room temperature for two hours.
- Preheat oven to 325℉.
- Blend together grated horseradish, Worcestershire, and sour cream.
- Rinse the roast and pat dry.
- Rub roast with minced garlic and sprinkle with salt and pepper.
- In large sauté pan at medium high heat, add oil.
- Add the seasoned roast to sear all sides. (You want all sides to have a light crust, and don’t worry, you will have a little smoke)
- Place seared roast in roasting pan. Take and record internal temperature by inserting thermometer into the center of the roast [range will be 50℉ – 65℉].
- Place in oven for approximately 1-½ hours. After 1 hour, take a temperature reading and continue every 15 minutes.
- Once the roast center temperature reaches 125℉, remove from oven
- Baste roast a few times by pouring juices from pan over roast.
- Let sit for 25-30 minutes.
- Pour remaining juices into a small sauce pan to prepare au jus.
- Heat and whisk au jus to blend juices. If needed, you can add beef base to intensify the flavor.