Prime Rib

Ingredients

• 8 pounds standing rib roast (bone-in prime rib)
• 2 tbsp kosher salt
• 2 tsp black pepper – freshly ground
• 6 cloves garlic – minced
• 2 tbsp fresh rosemary – finely chopped
• 1 tbsp fresh thyme – finely chopped
• 2 tbsp olive oil
• 1 medium yellow onion – roughly chopped
• 1 medium carrot – roughly chopped
• 1 rib celery – roughly chopped
• 1 bay leaf
• 1 cup water
• 1 cup dry red wine
• 4 cups beef stock (low-sodium)
• 2 tbsp unsalted butter
• 0.5 cup sour cream
• 2 tbsp prepared horseradish
• 1 tsp lemon juice – freshly squeezed
• 1 tbsp chives – finely chopped

Instructions

1. Unwrap the roast and pat it very dry. Sprinkle kosher salt evenly all over, including the sides and between the bones and meat. Set on a rack over a rimmed pan and refrigerate uncovered for 12–48 hours.
2. Remove the roast from the refrigerator 2–3 hours before cooking to temper. Score the fat cap in a crosshatch, then season all over with black pepper. Mix garlic, rosemary, thyme, and olive oil into a paste and rub it over the roast. Tie between ribs with kitchen twine to even out the shape.
3. Preheat the oven to 250°F/120°C. Set the roast bone-side down on a rack in a roasting pan. Scatter the onion, carrot, celery, and bay leaf in the pan and pour in the water. Insert a probe thermometer into the center of the eye, avoiding bone.
4. Roast until the internal temperature reaches 118–120°F for rare or 122–125°F for medium-rare, about 2.5–3.5 hours (18–22 minutes per pound), depending on size and oven. Transfer the roast to a board and tent loosely with foil to rest for 30–45 minutes.
5. While the roast rests, make the horseradish cream: In a small bowl, combine the sour cream, prepared horseradish, lemon juice, and chives. Mix until smooth and refrigerate until serving.
6. Make the au jus: Place the roasting pan across two burners over medium heat and pour off all but about 2 tablespoons of fat. Add the red wine and scrape up browned bits; simmer 5–7 minutes until reduced by roughly half. Add the beef stock and simmer 15–20 minutes until reduced by about one-third and tastes rich. Strain into a saucepan, whisk in the butter until glossy, and keep warm.
7. Increase the oven to 500°F/260°C. Return the rested roast to the oven and roast 8–12 minutes until the exterior is deeply browned and the fat is sizzling. Rest 10 minutes.
8. To carve, cut along the bones to remove the rack, then slice the meat 1/2–3/4 inch thick. Serve with warm au jus and horseradish cream.