Oven-Roasted Prime Rib with Horseradish Sauce
Filed under
Beef
Prep: 10 min | Cook: 110 min | Servings: 4
Recipe courtesy Aaron McCargo, Jr. Serves 4 to 6.
Inactive prep: 10 minutes.
Ingredients
- 6 lb Prime rib, bone-in, excess fat removed
- 2 tbsp Fennel seed
- 2 tbsp Coriander seeds, whole
- 2 tbsp Granulated garlic
- 1 tbsp Caraway seeds
- 1 tbsp Black peppercorns
- 1/4 cup Sea salt, coarse
- 1/4 cup Grapeseed oil
- 2 tbsp Horseradish, freshly grated, for the sauce
- 8 oz Sour cream, drained, for the sauce
- 1/4 cup Lemon juice, fresh, for the sauce
- 1 tbsp Worcestershire sauce, for the sauce
- 1/2 tsp Black pepper, for the sauce
- Salt, for the sauce
- dash Hot sauce, for the sauce
Directions
- Preheat the oven to 325 degrees F.
- In a coffee grinder, pulse the fennel, coriander, garlic, caraway and peppercorns until slightly coarse; add the sea salt. Rub the prime rib thoroughly with the spices.
- Pour the oil over the roast and gently rub it in. Sear in a heavy saute pan on all three sides, 2 to 3 minutes each. Place the pan in the oven and cook about 1 1/2 hours, to an internal temperature of 135 degrees F.
- Move the roast to a hot grill for another 15 minutes to caramelize the surface. Rest 10 minutes before slicing.
- For the horseradish sauce: mix all the sauce ingredients together and refrigerate until ready to serve.