Standing Prime Rib Roast & Horseradish Sauce

Nothing beats a big, juicy hunk of meat sitting right at the center of the dining table, especially when it's a massive, glorious standing rib roast, known by many names: prime rib, beef roast, or my favorite, the "ribeye roast." Imagine walking into a dining room on a chilly winter night, catching sight of this steaming, chunky piece of ribeye, just waiting to be carved into. For me, this is the ultimate form of a king roast — the undisputed champion of roasts that we all deserve to indulge in on special occasions.

What makes this standing rib roast special? Well, it's several connected bone-in ribeyes in one roast, radiating a richness that's hard to match. Sure, a quality rib roast might require dropping some hard-earned cash, but trust me, it's worth every penny. With this beast of a roast, you're going to have a ton of meat to serve up to your friends and family, and the leftover prime rib sandwiches are a whole other level of delicious. Plus, it gives us an opportunity to appreciate quality, like the top-notch beef from Slagle Farms outside of Chicago. A standing rib roast, especially one that's been treated with love and respect, embodies the very soul of hearty, comforting, stick-to-your-ribs (pun intended) food. 🤘🏼 Adam

Stuff that I Use:

Kitchen Twine

Yield: 6-8 people

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Standing Prime Rib Roast & Horseradish Sauce

Cook time: 4 HourInactive time: 72 HourTotal time: 76 Hour

Ingredients

• 7-9 pound Standing Rib Roast (3-4 bone)
• Kosher Salt, to taste
• Black Pepper, to taste

Horseradish Sauce

• 1 cup Creme Fraiche or Sour Cream
• 1/4 Cup Fresh Horseradish, grated
• 1 Tbsp Dijon Mustard
• 1 tsp White Wine Vinaigrette
• 2 Tbsp Fresh Chives
• Kosher Salt, to taste

Instructions

Prime Rib

1. Start by preparing your standing rib roast. If you want to go the extra mile, French the roast, slicing away any flesh and fat from the inside of the bones for presentation. It's not necessary, but it does give the roast a clean look when fully cooked.
2. Score the fat cap of the roast in a cross-hatch pattern. This will allow the salt to penetrate into the meat and give the roast more surface area to crisp up during cooking.
3. Slice the ribeye from the bone. This will make carving easier later on, allow you to season a side of the roast that would otherwise be impossible to season, and help the beef cook more evenly as the bones act as insulation.
4. Season the meat generously with salt and black pepper on all sides. Make sure to season the bones too.
5. Use some kitchen twine to tie the rib eye back onto the bones.
6. Let the roast rest in the fridge uncovered for 1-3 days. This process, known as dry brining, helps to ensure a juicy and crispy roast.
7. When you're ready to cook, slow roast the beef in a 200-degree Fahrenheit oven until the internal temperature of the roast reads 125 degrees Fahrenheit. This technique, known as slow roasting, allows you to control the temperature and achieve a particular doneness and texture.
8. Once the roast reaches the desired internal temperature, let it rest for about 30 minutes.
9. After the initial rest, bump up the oven to 500 degrees Fahrenheit and pop the roast back in for 10 minutes or until the roast is nice and charred. This technique is called reverse searing and helps to avoid overcooking.
10. When it's ready, untie the twine, slice up the ribs and then the ribeye.

Horseradish Sauce

1. Mix all ingredients together. Taste and adjust seasoning. For best results, cover and allow the flavors to mingle in the fridge for at least 30 minutes before serving.

Adam's Notes

• Look for a roast from the chuck end. It has larger, fuller ribs.

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