Perfect Prime Rib

Perfect Prime Rib

Serves

2

PREP TIME

1H30M

COOK TIME

2H

MODEL NUMBER

INGREDIENTS

Horseradish Paste:

  • 2 tbsp mayonnaise
  • 1 tbsp mustard
  • 1 tbsp tablespoon prepared horseradish
  • 1 tbsp Worcestershire sauce
  • 2 garlic cloves, chopped
  • 1 tsp fresh rosemary, chopped
  • 1 tsp fresh thyme, chopped

Creamy Horseradish Sauce:

  • 2-3 tbsp horseradish
  • ¼ cup sour cream
  • 1 tsp Dijon mustard
  • 1 tbsp mayonnaise
  • 1 tbsp chives, chopped

HOW TO MAKE PERFECT PRIME RIB

STEP 1:
Trim the silver skin and remove the bones from the rib roast carefully using a knife. Set the bones aside.

STEP 2:
Tie the roast with butcher’s twine to help make it a more even cook.

STEP 3:
Season the roast with a tasty coarse rub. Marinate overnight in the fridge uncovered for an excellent dry brine (or for at least 1 hour).

STEP 4:
Preheat the oven or smoker to 225°F (107°C). Bring out the roast and ribs, coating them with a horseradish paste (ingredients listed) on all sides. Closely monitor the internal temperature of your prime rib by using a ThermoPro Twin TempSpike Meat Thermometer.

STEP 5:
Place the prime rib in the middle of the oven, cooking until the internal temperature reaches 123°F (51°C) for rare/medium rare or 133°F (56°C) for closer to medium.

STEP 6:
Gently retrieve the roast and ribs, allowing the prime rib to rest for 30 minutes to an hour. Patience is key. Then sear in the oven at the highest temp for 5-10 minutes or hit it with a torch.

STEP 7:
Finally, slice the prime rib precisely and serve with the creamy horseradish sauce (ingredients listed).

Tools You Need

ThermoPro Twin TempSpike

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