January 3, 2012 by Sara Kreidler
As I mentioned in an earlier post, we had a full house of 13 loved ones for dinner on Christmas day. It was a wonderful day, but we were so busy cooking and hosting and generally having fun that I completely dropped the ball and didn’t get a picture of the prime rib. Not one picture.
Two days later, the kids threw us a dinner party in the living room. They even used a tablecloth (the blanket from the couch) and set the table. That meal I got pictures of.
So I don’t have pictures of the prime rib, but trust me, it was beautiful. And it tasted amazing. Even though I don’t have pictures, I’m posting the recipe so that we can refer back to it next year when I expect we will revisit our Christmas tradition of Toby cooking an awesome prime rib and me forgetting to take pictures.
Adapted from The Pioneer Woman Cooks (she remembered to take pictures!)
- 3 tablespoons prepared horseradish
- 1/4 cup sour cream
- 1 tablespoon mayonnaise
- 4 tablespoons kosher salt
- 2 tablespoons freshly cracked black pepper
- 3 sprigs fresh rosemary, destemmed and finely chopped
- 3 sprigs fresh thyme, destemmed and finely chopped
- 4 tablespoons minced garlic
- 7 pound boneless prime rib roast
- Allow roast to come to room temperature for 3 hours before cooking. Meanwhile, prepare the creamy horseradish sauce by combining the prepared horseradish, sour cream and mayonnaise in a small bowl and mixing well. Chill sauce until ready to serve.
- Preheat oven to 500 degrees.
- In a small mixing bowl, combine the salt, pepper, rosemary, thyme, and garlic. Rub all sides of the roast with the seasoning mix. Place the seasoned roast on the rack of your roasting pan (no rack needed if you’re using a bone-in roast). Roast uncovered for 15 minutes, then add 1/2 cup of water to the bottom of the roasting pan. Reduce oven temperature to 300 degrees and roast for 2 hours,* or until the internal temperature of the roast is at least 130-140 degrees F (this temperature range produced a medium rare roast; cook to 145-155 degrees F for medium).
- Remove roast from oven and transfer to a platter. Place a loose-fitting “tent” of aluminum foil over top of the roast to help keep the roast warm (do not tightly crimp the foil around the platter because this will cause the roast to steam under the foil; instead, lay the foil loosely on top, like a blanket). Let the roast stand for 30 minutes before carving to let the juices settle. Serve with creamy horseradish sauce
*Last year, we cooked a 6 pound bone-in roast for 1 hour and 10 minutes with perfect results. The roast this year was larger — 7 pounds and boneless — and it took much longer. We only let the roast come to room temperature for 2 hours, and in retrospect I think we should have given it about 3 hours, as I’ve noted above. As for cooking time, I think it took about 2 1/2 hours for us to get the center of the roast to 130 degrees (medium rare), and that was after Toby got worried at the two hour mark and cut the roast in half and finished it off in the oven as two pieces. The moral of the story is that the cooking time will vary depending upon the size of the roast, how long you let it come to room temperature, and the peculiarities of your oven, so it is important to have a reliable meat thermometer (ours was a bit hinky, which stressed Toby out a bit) and keep a close eye on the internal temperature of the roast.