Have you ever made prime rib and ended up with a disappointing gray steak? That often happens when you sear the roast first, then slowly cook it through. Never again! The reverse-sear method used in this recipe keeps the prime rib nice and pink, and the sear at the end gets the outside nice and crispy.
For the most tender meat possible, I highly recommend that you roast the prime rib at the ultra-slow-cooking temperature of 150°F. However, because the lowest temperature on some ovens is 200°F, I’ve included directions for cooking the roast at that higher temperature as well.
Ingredients
Prime Rib
- 1 (8-pound) boneless prime rib roast
- 2½ tablespoons fine sea salt
- 1½ tablespoons ground black pepper
- ½ cup softened ghee or unsalted butter
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons chopped fresh thyme
Tiger Sauce
- 1 cup sour cream
- ¼ cup prepared horseradish
- 2 tablespoons chopped fresh dill or 2 teaspoons dried dill
- Fine sea salt (optional)
How to Make It
- Season the roast liberally with the salt and pepper. Cover the roast with plastic wrap and place it in the refrigerator for at least 8 hours or overnight. Two hours before baking, remove the roast from the fridge and allow it to come to room temperature.
- Preheat the oven to 150°F (or the lowest available temperature for your oven). Place the roast in a large roasting pan. Rub the softened ghee all over the roast, then sprinkle it with the chopped herbs.
- Bake the roast for 5½ hours (or 3½ hours in a 200°F oven), or until the internal temperature reaches 115°F for medium-rare or 135°F for medium. The internal temperature will keep rising as the meat rests.
- While the roast is cooking, make the tiger sauce: Place the sour cream, horseradish, and dill in a small bowl and stir well to combine. Taste and adjust the seasoning, adding more dill or a pinch of salt, if desired. Cover and store in an airtight container in the refrigerator until ready to serve.
- About 10 minutes before serving, increase the oven temperature to 500°F. Once the temperature is at 500°F, let the roast sear in the oven for 8 minutes or until brown and crispy on the outside. Remove the roast from the oven, allow it to rest for 10 minutes, and then carve it into ¾-inch-thick slices. Serve with the tiger sauce and the pan juices.
- Store extra meat and sauce in separate airtight containers for up to 3 days. Reheat the roast on a rimmed baking sheet in a preheated 350°F oven for 5 minutes or until warmed through.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 703 kcal Calories from Fat: 441 kcal |
|
% Daily Value*
|
| Total Fat 49 g 140% |
Trans Fat 0.0 g |
carbohydrates 2 g 2% |
Dietary Fiber 1 g 3% |
Protein 60 g 120% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |