This is my favorite prime rib for holiday dinners. It is delicious! Please note it should rest in the herbs mixture for 12 to 24 hours.
Herb-Crusted Prime Rib
- 3 tablespoons kosher salt
- 3 tablespoons freshly ground four-pepper blend
- 1½ tablespoons onion powder
- 1½ tablespoons garlic powder
- 1 tablespoon Hungarian paprika
- 1 tablespoon dried thyme leaves
- 3-rib standing beef rib roast, about 5 pounds, tied with kitchen string
- 2 tablespoons olive oil
- Horseradish cream sauce:
- ¾ cup heavy cream
- 1 cup sour cream
- ½ cup prepared horseradish
- Juice of 1 lemon
- Kosher salt and freshly ground pepper, to taste
- In a small bowl, stir together the salt, pepper blend, onion powder, garlic powder, paprika and thyme. Set aside.
- Pat the rib roast dry with paper towels. Rub the roast all over with the olive oil and then with the seasoning mixture. Wrap in plastic wrap and refrigerate for 12 to 24 hours.
- To make the horseradish cream, in bowl, whisk together the heavy cream and sour cream until smooth. Add the horseradish, lemon juice, salt and pepper and whisk until blended. Cover and refrigerate until ready to serve.
- Remove the plastic wrap from the roast and let stand at room temperature for 1 hour.
- Position a rack in the lower third of an oven and preheat to 450°F (230°C).
- Place the roast, fat side up, on a rack in a large roasting pan. Transfer to the oven and roast for 20 minutes. Reduce the oven temperature to 350°F (180°C) and continue roasting until an instant-read thermometer inserted into the center of the meat, away from the bone, registers 125° to 130°F (52° to 54°C) for very rare to medium-rare, 1 to 1½ hours more.
- Transfer the roast to a carving board, cover loosely with aluminum foil and let rest for 15 minutes before carving. Carve the roast and arrange on a warmed platter. Pass the horseradish cream at the table.