Horseradish Crust Prime Rib Roast
This prime rib recipe and removes the bones and uses a reverse sear technique. The result is a perfectly cooked roast.
Ingredients
- 1 bone-in rib roast (6 to 9 pounds
- ½ cup kosher salt plus extra for dry brining.
- ¼ cup ground black pepper
- 6 cloves garlic minced
- ½ cup prepared horseradish
- ½ cup olive oil
Instructions
- The day before cooking remove bone from rib roast and set aside to make broth. Tie rib roast into a round cylindrical shape. Coat with half a teaspoon kosher salt per pound of meat. Refrigerate overnight.
- On the day of cooking, in a bowl combine salt, pepper, garlic, horseradish and olive oil. Coat roast with mixture and refrigerate until ready to cook.
- Heat oven to 225 degrees. Place a rack on a rimmed baking sheet. Place roast on rack. Cook until roast reaches desired temperature, 125 for rare, 130 for medium rare, 135 for medium. Cooking time varies greatly from 3 to 6 hours. Check regularly after 2 hours.
- Remove roast and set aside until ready to serve. Half an hour before serving heat oven to 550 degrees. Sear roast in oven for 10 minutes. Remove from oven, slice and serve immediately.