Oven Seared Prime Rib with Horseradish cream
Take the guesswork out of cooking a prime rib by using this simple recipe that always yields a juicy, medium rare roast. Be sure to choose a good quality roast with a fat cap at least ½ inch thick, with 4-5 bones (about 10 lbs). This recipe takes a long time – 6 hours!- so make sure you take the roast out of the fridge in plenty of time. It also monopolizes all your oven space for 3 hours, so plan accordingly by choosing sides that can be prepared on the stove top.
For the roast:
- 1 prime rib roast
- 1 cup all-purpose flour
- ½ cup freshly cracked black peppercorns
- 2 Tbsp salt
For the Horseradish cream:
- ½ cup mayonnaise
- ½ cup sour cream
- ¼ cup prepared horseradish
- 1 Tbsp Worcestershire sauce
- 1 Tbsp Dijon Mustard
- ¼ cup chopped fresh chives
- Set the roast on a plate and let it come to room temperature for at least 3 hours before cooking.
- Preheat your oven to 500F, or 450F if you have a convection oven. (Use the bake setting, not broil). Mix together the flour, pepper and salt, then generously rub it all over the roast and place in a roasting pan fat side up.
- Once your oven is blazing hot, place roast in the oven on the middle rack and shut the door tightly. Cook roast at 500F (450F for convection) for one hour, then turn off the oven and let it sit with the door closed for another 2 hours. The roast will continue to cook a little, and that extra resting time makes for an unbeatably juicy and tender roast.
- For the sauce, simply combine all ingredients in a small bowl, cover and refrigerate.
- When the roast goes in the oven, this is a good time to start slicing and dicing to prepare the other foods you’ll be serving with the roast.