Roast Prime Rib

[MASTERBAKER]

RECIPE COURTESY OF FOOD NETWORK KITCHEN
Roast Prime Rib





13 Reviews
The cooking method for this show-stopping roast may seem unconventional, but that's by design: Roasting at an initial high temperature ... More

• Level: Easy

• Total: 2 hr 25 min
• Active: 15 min

• Yield: 10 to 12 servings

Ingredients
Prime Rib:
2 sticks (1 cup) unsalted butter, at room temperature

1/4 cup prepared horseradish

2 tablespoons mixed or tri-color peppercorns, coarsely cracked

Kosher salt

One 7- to 8-pound boneless prime rib roast

Sauce:
2 cups sour cream

2/3 cup prepared horseradish, drained

Kosher salt and freshly ground black pepper

1 bunch fresh chives, coarsely chopped (about 3/4 cup)



Directions
WATCH
Watch how to make this recipe.

1. For the prime rib: Preheat the oven to 500 degrees F. Put the butter, horseradish, peppercorns and 2 tablespoons salt in a medium bowl and stir until evenly combined. Slather the seasoned butter evenly over the top and sides of the roast (leave the bottom bare) and put on a rack set in a large roasting pan. Roast for 35 to 40 minutes (5 minutes per pound), then turn the oven off and let the roast sit inside the oven for 1 1/2 hours (do not open the oven door during this time). It should be dark golden brown on the outside and medium rare on the inside.
2. For the sauce: Meanwhile, whisk the sour cream, horseradish, 2 teaspoons salt and 1 teaspoon pepper together in a medium bowl until well combined. Stir in the chives, cover and refrigerate until ready to serve.
3. Cut the roast into 1-inch-thick slices and serve with the sauce.

Cook’s Note
To help plan your meal, decide what time you want to serve the meal and count back about 2 hours--that's when the roast should go into the oven.