The Perfect Prime Rib

The Perfect Prime Rib: full recipe below, with two updates since last year!

Change # 1: Remove bones and cook separately
-The bones act as a heat barrier. Removing them allows the top and bottom to cook evenly at the same rate.
-Without the bones we develop flavorful bark across the entire prime rib.
-The bones will be more flavorful with better bark and rendering since they are exposed to seasoning and heat on all sides.

Change # 2: Apply paste earlier
-Last year I recommended adding the paste right before the searing step. After testing, adding the paste before going into the oven the first time, led to better caramelization.

Recipe:
1.Remove silverskin and trim rib roast
2.Remove bones by following the curve with your knife
3.Tie up roast with butchers twine. Don’t go too tight, roast will slightly expand while cooking
4.Season prime rib and rack of ribs with a coarse rub like montreal steak seasoning
5.Leave in fridge uncovered overnight to dry brine (or at least 1 hour)
6.Remove from fridge and apply paste (recipe below) over all sides of prime rib
7.Place roast and ribs into a 250F oven (try to have the prime rib in the middle of the oven)
8.Remove once prime rib hits 123F internal for rare/medium rare and 133F for closer to medium
9.At this point the ribs should be fully cooked, but leave in oven during the rest if they aren’t quite tender
10.Rest prime rib for 30 min (hour tops) then place back into oven at the highest temp, searing for 5-10 min. Remove as soon as color looks good
11.Immediately slice, serve with horseradish sauce (recipe below)

Notes:
-this was a 10lb bone in prime rib. Adjust paste amount according to size of prime rib
-this recipe works great if cooking a boneless prime rib

Horseradish Paste:
-2T Mayo
-1T Mustard
-1T Prepared Horseradish
-1T Worcestershire sauce
-2 Garlic gloves chopped
-1t Fresh rosemary chopped
-1t Fresh thyme chopped

Creamy Horseradish Sauce:
-2-3T Horseradish
-1/4c Sour cream
-1t Dijon mustard
-1T Mayo
-1T Chopped chives
-Dash of cayenne