Prime rib
Entree

Prime rib (usually 1 bone will feed ~2 people, more if you want leftovers, bone-in is the best!)

Approximately 1 T each of:
peppercorns
kosher salt
dried rosemary
dried sage
dried thyme

Let meat set out a couple hours before cooking to bring to room temperature.  Grind together pepper & salt, rosemary, sage and thyme (mortel and pestle workes well).  Coat roast with spice rub.  Let it sit for about 10 minutes while bringing the oven to 450F. 

Put roast, rib side down, in oven at 450F for 20 minutes.  Turn oven down to 325F but don't open oven.  Use a meat thermometer, cook to 62C for medium rare, 60C for rare, 71C for medium well, but pull roast out when it is 5-10degrees from your final goal.  (It will cook about 10 degrees while it rests).  For rare, the roast will take ~1-1/2 hours at 325, but a thermometer is necessary.

 For horseradish sauce, mix prepared horseradish with sour cream to taste.

 
Kathy Van Beurden
 
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