A prime (or standing) rib roast is perhaps one of the easiest entrees you can prepare for a holiday meal. A reliable instant-read thermometer is all you need to ensure tender, juicy results. And, because prime rib has so much rich natural beef flavor, it doesn’t need enhancing with a multitude of seasonings. This leaves plenty of opportunity to get creative with side dishes and sauces.Print
Standing Rib Roast (Prime Rib)
A standing rib roast makes an easy, no-fuss entree for a special occasion dinner, and a reliable meat thermometer is all you need to ensure success.
- Prep Time: 5 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 1 hour 50 minutes
- Yield: 6 to 8 servings
- 1 three-rib standing rib roast (6 to 6-1/2 lbs)
- 1/4 cup extra-virgin olive oil
- 1-1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- Horseradish Cream Sauce (recipe follows)
- About 1-1/2 hours before you are ready to roast the beef, combine the olive oil, kosher salt and black pepper in a small bowl. Remove the beef from the refrigerator and rub the oil and salt mixture all over the outside of the meat. Set aside to come to room temperature, about 90 minutes.
- Preheat the oven to 450°F and place the roast, fat side up, on a rack in a shallow roasting pan.
- Roast for 30 minutes, then reduce the heat to 350°F and roast for an additional 60 to 75 minutes (10 to 13 minutes per pound) or until an instant-read thermometer registers 120°F for rare. Remove from the oven and let stand for 20 to 25 minutes.
- To carve, first slice the meat off the ribs, running the knife along the curve of the bone, then carve the roast into 1/4 to 1/2-inch thick slices. Arrange slices on a platter and serve with Horseradish Cream sauce on the side.
Horseradish Cream Sauce
The horseradish in this simple, creamy sauce adds a wonderful burst of flavor to a serving of perfectly roasted prime rib.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 1 cup
- 1 tablespoon olive oil
- 2 to 3 large shallots, very finely chopped
- Pan drippings with enough beef stock added to equal 1 cup
- 2 tablespoons prepared horseradish
- 1/4 cup heavy cream
- 1/4 cup sour cream
- Salt and freshly ground black pepper to taste
- Heat the olive oil in a saucepan over medium heat. Add the shallots and cook until soft and fragrant, about 2 minutes.
- Stir in the pan drippings and beef stock and increase the heat to high. Cook until the liquid volume is reduced by half, about 5 to 7 minutes. If desired, strain out the shallots and return the sauce to the pan. Reduce the heat to medium and stir in the horseradish, heavy cream and sour cream. Heat through and season to taste with salt and pepper.