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This is the best recipe for fool-proof medium-rare prime rib you'll ever find. As in.....You won't ever make it any other way! The first time I used this method to make prime rib, I was really apprehensive about it. A rib roast is definitely NOT an inexpensive piece of meat, so what if I ruin it?? All I can tell you is this: take a risk here, try this recipe and follow the instructions to the letter; I've used it several times and it works. #primerib

Fool-Proof Medium-Rare Ribeye

This is the best recipe for fool-proof medium-rare prime rib you'll ever find. As in.....You won't ever make it any other way! The first time I used this method to make prime rib, I was really apprehensive about it. A rib roast is definitely not an inexpensive piece of meat by any means, so what if I ruin it?? All I can tell you is this: take a risk here, and give this recipe a try. Follow the instructions to the letter for great success!! 

Course Main Course
Cuisine American
Keyword beef, Christmas dinner, prime rib
Author Chef Alli

Ingredients

For the Prime Rib

  • 1 Boneless Ribeye Roast
  • 1 Tbs. each: seasoned salt, granulated onion, and granulated garlic
  • Creamy Horseradish Sauce (see below)

For the Creamy Horseradish Sauce

  • 1 cup sour cream
  • 1/2 cup heavy whipping cream
  • dash or two of hot pepper sauce, if desired
  • dash or two of Worcestershire sauce
  • 3-4 Tbs. (or more!) prepared horseradish (this is the refrigerated fresh-grated horseradish, not the creamy-style found in the condiment section of the grocer)
  • 1 Tbs. spicy brown mustard
  • 2 tsp. white wine vinegar
  • 1-2 cloves garlic, crushed

For the Au Jus

  • 3 cups water
  • 4 tsp. Better Than Bouillon concentrate, Beef Flavor (or use beef bouillon cubes)
  • 1 tsp. soy sauce
  • kosher salt and freshly ground black pepper, to taste
  • 2 cloves garlic, crushed

Instructions

Prime Rib

  1. 3-4 hours prior to cooking the prime rib roast, remove it from refrigeration; unwrap roast from all packaging. Let rib roast rest on the counter to remove the chill from the meat. (This helps the roast to cook much more evenly and is a very important step of this recipe's success!)

  2. Meanwhile, combine spices with salt in a small bowl; using your fingertips, rub spice blend over every area of the roast.
  3. Pre-heat oven to 500 degrees F.
  4. Place the seasoned roast onto a roasting rack (even if it's just ribs of celery and carrots!), with fat-side up. Place the rack into a roasting pan, cast iron skillet, or onto a baking sheet.
  5. Place the roast into the preheated 500 degree F oven, uncovered, and cook for 5-7 minutes per pound. (My roast was 4 lbs. so I cooked it exactly 20 minutes, keeping in mind that I could always add additional cooking time, if needed.)
  6. When the timer sounds, immediately shut the oven off completely.
  7. Here's the super important part!! After turning the oven off, DO NOT OPEN OVEN DOOR FOR TWO HOURS. (If this means taping it shut with duct tape and adding a DO NOT OPEN SIGN, then DO IT!!!)
  8. When the timer sounds at the full 2 hour mark, open the oven door to check the internal temperature of the meat. If your Instant-read thermometer reads 135 -140 degrees F., it’s perfectly medium rare.
  9. **If your roast temps a bit cooler than 130 degrees F, simply preheat your oven to 375 degrees F and return roast to oven until the internal temp reaches 135 - 140 degrees, or even more done, if preferred.

Creamy Horseradish Sauce

  1. Combine all sauce ingredients in a small bowl until smooth.
  2. To serve prime rib, slice rib roast into slices and drizzle with au jus; place a dollop of Horseradish Sauce on the side.

Au Jus

  1. Place the water into a medium sauce pan and bring to a boil; reduce heat to low, then whisk in the bouillon concentrate, as well as the soy sauce, and garlic.  Season to taste with salt and pepper.  

Recipe Notes

**What to do if someone thinks their prime rib slice is too rare? I keep a skillet of simmering beef broth on my stove top for this very reason. Simply place their prime rib slice into the simmering broth and let it cook for a few seconds. It will cook very quickly and you can then remove it from the broth to their plate. Everybody's happy!!