Ultimate Slow-Roasted Prime Rib with Horseradish Cream
Indulge in the rich flavors of this Ultimate Slow-Roasted Prime Rib, perfectly seasoned and cooked to a tender medium-rare. This recipe guides you through the process of slow-roasting the rib roast at low temperatures, resulting in a succulent meal that is sure to impress your guests. Paired with a homemade jus and a zesty horseradish cream sauce, this dish is the epitome of fine dining right at home. Ideal for special occasions or a festive gathering, it caters to meat lovers with its rich flavors and delightful textures. Serve alongside roasted vegetables or a fresh salad for a complete meal experience.
N/A
Servings
762.5
Calories
12
Ingredients
Ingredients
Standing beef rib roast
6 to 8 pounds (about 3 bones) (Rinsed, dried, and cut away from bones)
Kosher salt
2 tablespoons + 1 teaspoon + salt for seasoning (For seasoning meat and jus)
Fresh ground black pepper
2 teaspoons + 1/8 teaspoon + pepper for seasoning (For seasoning meat and jus)
Garlic cloves
4 medium (Finely chopped)
Meaty beef bones
3 1/2 to 4 lbs (Cut into 2- to 3-inch pieces)
Vegetable oil
2 tablespoons (For searing bones)
Dry red wine
3/4 cup (For deglazing)
Low sodium beef broth
2 1/2 cups (For the jus)
Heavy cream
1/2 cup (Chilled, for horseradish cream)
Sour cream
1/2 cup (For horseradish cream)
Prepared horseradish
2/3 cup (For horseradish cream)
Chives
2 tablespoons (Finely chopped, for horseradish cream)
Instructions
1
Start preparing the prime rib by rinsing it under cold water. Pat it dry using paper towels, and place it on a cutting board.
2
Carefully cut the meat away from the bones in one piece, following the bone lines. Season both the meat and bones generously with kosher salt and freshly ground black pepper.
3
Rub the minced garlic cloves all over the meat and bones for a flavorful infusion.
4
Reattach the meat to the bones, ensuring they align as they were originally cut, and tie them together using butcher's twine at intervals between each bone.
5
Transfer the tied roast to a large plate or baking sheet and refrigerate it uncovered overnight to enhance flavor and tenderness.
6
Before roasting, allow the roast to come to room temperature for 30 minutes to 1 hour. Preheat your oven to 200°F (93°C) with a rack positioned in the lower third.
7
Place the roast fat-side up on a roasting rack in a roasting pan. Roast in the preheated oven until the internal temperature reaches 120°F (49°C), approximately 4 to 6 hours, or until desired doneness is reached.
8
For the jus, set a fine-mesh strainer over a medium saucepan and keep it aside. Season the beef bones with salt and pepper.
9
In a Dutch oven or heavy-bottomed pot, heat vegetable oil over medium-high heat until shimmering. Sear half of the bones until golden brown on all sides; this should take about 6 to 8 minutes. Remove and keep them on a plate. Repeat for the remaining bones.
10
Add dry red wine to the pot and deglaze, scraping up any browned bits from the bottom with a wooden spoon. Reduce the wine by half (about 3 to 4 minutes).
11
Return the seared bones and juices back into the pot. Stir in the beef broth, the measured salt, and pepper. Bring to a boil, then reduce the heat, cover, and let it simmer for about 15 minutes.
12
Uncover the pot, increase heat to medium, and simmer until the jus thickens and reduces to about 2 1/2 cups, which should take around 10 minutes. Discard the bones and strain the jus. Allow it to rest and skim off any fat after 5 minutes.
13
For the horseradish cream, whisk chilled heavy cream in a bowl until it holds soft peaks. Gently fold in sour cream, prepared horseradish, chopped chives, and salt. Adjust seasoning with pepper and additional salt to taste.
14
Once the roast is cooked to your preference, remove it from the oven and let it rest, loosely tented with foil, for 30 minutes to an hour in a warm spot.
15
Increase the oven temperature to 450°F (232°C) and place the crumpled foil ball under the roast to prop up the less-exposed fat side. Roast again for 8 to 10 minutes, or until a dark brown crust forms.
16
Remove the roast from the oven and transfer it to a cutting board. Cut the twine, slice the roast, and serve immediately with warm jus and horseradish cream on the side.
Nutrition Information
56g
Fat
3.75g
Carbs
57.375g
Protein
0.25g
Fiber
1.125g
Sugar
800mg
Sodium
300mg
Cholesterol
Frequently Asked Questions
Frequently Asked Questions
What is the primary cut of meat used in this recipe?
The recipe calls for a standing beef rib roast weighing between 6 to 8 pounds, which is approximately 3 bones.
What is the recommended initial roasting temperature?
The roast should be cooked at a low temperature of 200°F (93°C) to ensure it is tender and evenly cooked.
How do I prepare the meat before seasoning?
Rinse the prime rib under cold water, pat it dry with paper towels, and then carefully cut the meat away from the bones.
How long should the roast be refrigerated before cooking?
The tied roast should be refrigerated uncovered overnight to enhance its flavor and tenderness.
What internal temperature indicates the roast is ready?
The roast should be removed from the oven when the internal temperature reaches 120°F (49°C) for a medium-rare finish.
How long does the slow-roasting process take?
Roasting at 200°F typically takes between 4 to 6 hours depending on the size of the roast.
What is the final searing temperature for the crust?
After resting, the oven temperature should be increased to 450°F (232°C) to sear the roast for a dark brown crust.
How long should the roast rest after the initial cooking?
The roast should rest loosely tented with foil for 30 minutes to one hour in a warm spot.
What ingredients are needed for the horseradish cream?
The sauce requires heavy cream, sour cream, prepared horseradish, chopped chives, salt, and pepper.
How do I make the jus?
The jus is made by searing beef bones, deglazing with red wine, adding beef broth, and simmering until reduced.
What type of wine is used for deglazing the pot?
The recipe specifies using 3/4 cup of dry red wine to deglaze the pot for the jus.
Should the roast be at room temperature before it goes in the oven?
Yes, allow the roast to sit at room temperature for 30 minutes to 1 hour before you begin roasting.
How many garlic cloves are used for the rub?
Four medium garlic cloves, finely chopped, are rubbed all over the meat and bones.
What tool is used to secure the meat to the bones?
Butcher's twine is used to tie the meat back to the bones at intervals between each bone.
How do you prop up the roast during the final high-heat sear?
Use a crumpled ball of aluminum foil placed under the roast to prop up the less-exposed fat side.
What is the calorie count per serving for this prime rib?
One serving of this recipe contains approximately 762.5 calories.
How much protein is in one serving?
This dish is high in protein, providing about 57.375g per serving.
What is the fat content per serving?
Each serving contains approximately 56g of fat.
Is this recipe suitable for a low-carb diet?
Yes, with only 3.75g of carbohydrates per serving, it is a very low-carb meal.
How much sodium is in this recipe?
There is approximately 800mg of sodium per serving.
What size should the beef bones for the jus be?
The meaty beef bones should be cut into 2- to 3-inch pieces.
How long do I sear the beef bones for the jus?
The bones should be seared in batches for about 6 to 8 minutes until golden brown.
To what volume should the jus be reduced?
The jus should be simmered until it thickens and reduces to approximately 2.5 cups.
How do I prepare the heavy cream for the horseradish sauce?
Whisk chilled heavy cream in a bowl until it holds soft peaks before folding in the other ingredients.
What herbs are used in the horseradish cream?
Two tablespoons of finely chopped fresh chives are used in the cream sauce.
What should I do with the fat in the jus before serving?
After straining the jus, let it rest for 5 minutes and then skim off any fat from the surface.
Where should the oven rack be positioned?
The oven rack should be positioned in the lower third of the oven for roasting.
What type of broth is used for the jus?
The recipe calls for 2.5 cups of low sodium beef broth.
Can I serve this with sides?
Yes, it is recommended to serve this prime rib alongside roasted vegetables or a fresh salad.
How long is the final high-heat sear?
The final sear at 450°F should last between 8 to 10 minutes until a dark crust forms.