Prime Rib Roast - Standing Rib Roast

By carvalhohm

This Prime Rib Roast looks mighty impressive! With it's roasted herb crust and, it's topped with freshly made Horseradish Butter to give it a very special flair.

Ingredients

• Horseradish Butter:
• 1(8-pound)1 (8-pound) bone-in prime rib roast
• Vegetable oil
• Kosher salt
• Freshly cracked pepper
• 1/4cup1/4 cup fresh rosemary, finely chopped
• 1/4cup1/4 cup fresh thyme, finely chopped
• 8cloves8 cloves garlic, peeled
• 1stick1 stick unsalted butter, room temperature
• 2tablespoons2 tablespoons freshly grated horseradish, freshly grated (use a microplane zester)
• ZestZest of 1 lemon, grated
• 1clove1 clove garlic, grated
• 1teaspoon1 teaspoon fresh thyme, finely chopped
• 1teaspoon1 teaspoon fresh Italian parsley, finely chopped
• 1/4teaspoon1/4 teaspoon Kosher salt
• Couple cracks of fresh pepper

Details

Servings 8
Preparation time 15mins
Cooking time 745mins
Adapted from facebook.com

Preparation

Step 1

Rub the prime rib all over with some veggie oil. Season both sides of the meat with an aggressive amount of salt, including the end caps. You want a generous amount all over so it helps form a crust while cooking. Continue seasoning with some pepper (not as much as the salt), rosemary and thyme. Use a knife to cut slits of the top side(fat side) of the meat. Make the cuts just big enough to stuff the garlic cloves all around. Ideally, let the roast marinate uncovered overnight in the fridge. This will help infuse lots of flavor and help form a great crust. Alternatively, you could let the roast come up to room temperature for 1 to 1 1/2 hours with the seasoning on before you cook it.

Preheat oven to 325°F and setup the oven rack so the roast will sit on the bottom rack.

Put the prime rib on a roasting rack in a pan. Insert a probe thermometer in the deepest part of the meat (don’t touch the bones), and roast 2 1/2 hours, or until the internal temperature reaches 130°F (120°F for medium rare). You may need to add 1 cup of water to the bottom of the roasting pan if the fat starts to smoke.

While the meat is cooking, make the Horseradish Butter. Add butter, horseradish lemon zest, garlic, thyme, parsley, salt and pepper to a bowl and mix well. Butter can be made ahead of time and stored in the fridge for 1 week.

When the meat reaches the desired temperature, take it out of the oven and loosely cover with foil. Let rest 30 to 60 minutes so the juices can redistribute. Slice the meat, top it with the butter and enjoy!