Serves 1
Directions
- 1Start with a rib roast that has the best marbling you can find.
- 2If bone in, carefully remove the bones.
- 3Tie it up so the cap doesn't peel backwards and so it cooks evenly.
- 4For the first layer of flavor, use Montreal steak seasoning, but any coarse rub will work.
- 5Season the bones as well and let it dry brine.
- 6Make an herb horseradish paste.
- 7The next day, the salt has seasoned deeply and apply the paste.
- 8Put it in a 250 degree oven.
- 9Once the roast hits 123 fahrenheit, let it rest for 30 minutes.
- 10Put it back in a 550 degree oven to sear.
- 11After a quick blast of heat, the crust on the prime rib is dark and crunchy, and the inside will be rosy pink, super juicy with a minimal grey band.
Ingredients
- rib roast
- Montreal steak seasoning
- T mayo
- T mustard
- T prepared horseradish
- T Worcestershire sauce
- 2 garlic gloves chopped
- 1 t fresh rosemary chopped
- 1 t fresh thyme chopped
- 2 T horseradish
- 0.25 c sour cream
- 1 t Dijon mustard
- 1 T mayo
- 1 T chopped chives
- dash cayenne
Tips
- Choose a rib roast with the best marbling.
- Remove bones of the rib roast to allow for even cooking and more surface area for the bark.
- After removing the bones, tie up the roast so that the cap doesn't peel back and it cooks evenly.
- Let it dry brine.
- The bones will be more flavorful with better bark and rendering since they are exposed to seasoning and heat on all sides.
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