Garlic Herb Prime Rib Roast with Horseradish Cream

Why you’ll love it

• Foolproof doneness: slow roasting keeps the whole roast evenly pink with no gray band.
• Crackling herb crust: garlic herb butter and a final high-heat sear make every slice irresistible.
• Holiday-worthy but simple: mostly hands-off time, with a sauce that takes 5 minutes.

Quick facts

Ingredients

For the roast

• 1 bone-in standing rib roast (3 ribs), about 7 lb (3.2 kg)
• 2 tbsp Diamond Crystal kosher salt (or 1 tbsp plus 1 tsp Morton kosher salt)
• 2 tsp coarsely ground black pepper

For the garlic herb butter

• 1/2 cup (113 g) unsalted butter, softened
• 6 garlic cloves, finely minced
• 2 tbsp finely chopped fresh rosemary
• 1 tbsp fresh thyme leaves
• 1 tbsp Dijon mustard
• 1 tsp coarsely ground black pepper

For the horseradish cream

• 1 cup (240 g) sour cream
• 3 tbsp (45 g) prepared horseradish, drained
• 1 tbsp Dijon mustard
• 1 tsp fresh lemon juice
• 1/4 tsp fine salt
• 1 tbsp finely chopped fresh chives

Step-by-step method

1. Dry-brine the roast. 12 to 48 hours before cooking, pat the roast dry with paper towels. Mix the kosher salt and 2 tsp black pepper and rub it evenly over every side of the meat. Set the roast on a rack over a rimmed baking sheet and refrigerate it uncovered.

2. Temper the meat. Take the roast out of the refrigerator 1 hour before cooking. Position a rack in the lower third of the oven and heat the oven to 225°F (110°C).

3. Make the herb butter. In a small bowl, mash the softened butter with the garlic, rosemary, thyme, Dijon mustard and 1 tsp black pepper until evenly mixed.

4. Butter and set up the roast. Spread the herb butter all over the top and sides of the roast (not the bones). Place it bone side down in a roasting pan fitted with a rack, so the bones act as a natural rack too. Insert an oven-safe probe thermometer into the center of the thickest part, without touching the bone.

5. Roast low and slow. Roast until the center reaches 120°F (49°C) for medium-rare, about 3 1/2 to 4 hours for a 7-pound roast (roughly 30 to 35 minutes per pound). For medium, take it out at 130°F (54°C). Start checking with an instant-read thermometer after 3 hours if you do not have a probe.

6. Rest the roast. Transfer the roast to a cutting board, tent it loosely with foil and let it rest for at least 30 minutes and up to 1 1/2 hours. Meanwhile, increase the oven temperature to 500°F (260°C), or as high as it will go.

7. Make the horseradish cream. While the roast rests, stir together the sour cream, horseradish, Dijon mustard, lemon juice, salt and chives. Cover and refrigerate until serving.

8. Sear the crust. About 15 minutes before serving, remove the foil and return the roast to the pan and the hot oven. Roast 8 to 12 minutes, until the outside is deep brown and sizzling all over.

9. Carve and serve. Cut along the bones to remove them in one piece. Turn the roast cut side down and slice the meat across the grain into 3/4-inch (2 cm) slices. Serve right away with the horseradish cream and any pan juices spooned over the top.

How to know it is done

Rely on temperature, not time: a thermometer in the center of the roast should read 120°F (49°C) before resting for medium-rare, or 130°F (54°C) for medium; the temperature rises only a few degrees during the rest with this method. After the final sear, the outside should be a deep mahogany brown with crisp, sizzling fat, and when you slice it the meat should be evenly pink from the crust to the center, with clear, rosy juices.

Tips for the best result

• Ask the butcher for the first cut (ribs 10 to 12, also called the small end); it is leaner and more tender.
• Plan about 1 rib for every 2 to 3 people, or about 14 oz (400 g) bone-in per person; a 3-rib roast feeds 6 to 8.
• Do not skip the overnight salting; it seasons the meat deeply and dries the surface for a better crust.
• Every oven runs differently at low temperatures, so an oven thermometer and a probe thermometer are your best friends.
• Slice only what you will serve right away; the leftover roast stays juicier if you keep it in one piece.

Variations and substitutions

• Boneless rib roast: use a 5 lb (2.3 kg) boneless roast, tie it with kitchen twine every 2 inches and start checking the temperature after 2 1/2 hours.
• Peppercorn crust: press 2 tbsp coarsely cracked mixed peppercorns into the herb butter before roasting.
• Au jus: pour off the fat from the pan, add 2 cups (480 ml) beef broth and 1/2 cup (120 ml) red wine, scrape up the browned bits and simmer 10 minutes.
• Classic high-heat method: sear first at 450°F (230°C) for 20 minutes, then lower to 325°F (165°C) until it reaches 115°F (46°C), and rest 30 minutes.
• Milder sauce: use 2 tbsp horseradish and replace half of the sour cream with mayonnaise.

Make ahead

The salting is done 1 or 2 days ahead, and the herb butter can be mixed up to 3 days before and kept covered in the refrigerator (soften it at room temperature before spreading). The horseradish cream tastes even better made the day before. Because the roast can rest for up to 1 1/2 hours before the final sear, you can take it out of the oven well before dinner and use the oven for your sides.

Storage and reheating

Wrap leftover prime rib tightly, preferably unsliced, and refrigerate it for up to 4 days. To reheat without overcooking, slice it, place it in a baking dish with a few spoonfuls of beef broth, cover with foil and warm in a 250°F (120°C) oven for 15 to 20 minutes, until heated through. Leftovers also make excellent steak sandwiches. You can freeze wrapped portions for up to 3 months; thaw in the refrigerator. Keep the horseradish cream refrigerated for up to 5 days.