No Reservation Needed: Steakhouse-Quality Prime Rib

Dry brining is a technique that involves rubbing kosher salt onto the surface of the meat. The science behind this method is called osmosis, where moisture from the meat is initially drawn out to the surface. As the salt dissolves in this liquid, it creates a brine that is reabsorbed back into the meat. This process helps retain moisture during cooking. The salt also helps to break down some of the muscle proteins, further tenderizing the meat and enhancing its natural flavor.

Kosher salt is ideal for dry brining because of its large, flaky crystals, which allow for an even and controlled application. Unlike finer salts, which can sometimes create overly salty areas.  Because the process draws moisture to the surface, dry brining helps create a flavorful exterior crust when the roast is roasted and seared. It’s a simple technique that makes a big difference in the final flavor and texture of your prime rib.

The Magic of Slow Roasting Combined with Reverse Searing

Slow-roasting is a technique that uses low and steady heat of around 195°F, evenly cooking the roast from edge to center. This slow, gradual cooking process allows the connective tissues in the meat to break down, tenderizing the roast without losing moisture. As a result, the prime rib stays juicy, while maintaining that perfect medium-rare interior that’s so highly sought after.

Though slow roasting gives the prime rib its tender, juicy interior, it’s the reverse sear process that creates the flavorful crust. By raising the oven temperature at the end to 400°F, you trigger the Maillard reaction, a chemical process that gives meat its rich, caramelized exterior. The reverse sear allows the prime rib to develop a beautifully browned crust without overcooking the interior. The combination of slow roasting and reverse searing transforms a simple cut of beef into a melt-in-your-mouth, restaurant-quality roast.

Achieving Prime Rib Perfection

Pleasing All Your Guests

Not everyone prefers their prime rib cooked to the same doneness, and that’s perfectly fine. For those guests who enjoy their prime rib cooked a bit more, like medium or well-done, I have an easy solution that keeps the meat juicy and tender. After carving the roast, I place a slice of medium-rare prime rib into a pot of simmering beef broth. The low heat of the broth gently poaches the slice to the desired doneness without drying it out. This way, everyone can enjoy their prime rib just the way they like it, without compromising the quality of the roast. It’s a simple yet effective method to ensure every guest is satisfied, no matter their preference.

Mise en Place: Preparing for Success

The first step in preparing this Prime Rib recipe—or any recipe—is to read the recipe. With this long, detailed recipe featuring complex preparation and roasting steps, understanding the process is crucial. Once you’ve reviewed the steps, gather all necessary equipment and measure each ingredient. This practice, known as “Mise en Place,” or “everything in its place,” is key to culinary success. Mise en place provides a clear roadmap, has all of your tools and ingredients ready, and provides the confidence to handle even intricate recipes like this one. It saves time and prevents last-minute surprises, making the cooking process smoother and more enjoyable.

Ingredients and Special Equipment

Prime Rib Ingredients

• • 3-Bone, 8-Pound Choice, Dry-Aged Prime Rib Roast (This is what I used.  You do you and get the size you need for your gathering.) – This cut is known for its rich marbling, which ensures a tender, flavorful roast. The dry aging process intensifies the beef’s natural flavors and creates a more complex, savory profile.
  • Kosher Salt – The key to dry brining, kosher salt draws moisture from the roast, creating a brine that is reabsorbed to enhance flavor and tenderness. Its larger crystals allow for even coverage on the meat.
  • Ground Pepper – Freshly ground black pepper adds a subtle heat and earthy depth to the seasoning.
  • Garlic Powder – A mild, savory seasoning that brings a rich, aromatic flavor to the roast. It works well in combination with salt and pepper, providing a balanced seasoning profile.

Horseradish Sauce Ingredients

• • Heavy Cream – Heavy cream provides a smooth and velvety texture to balance the sharpness of the horseradish.
  • Sour Cream – The tangy flavor of sour cream adds a slight acidity, helping to cut through the richness of the cream.
  • Prepared Horseradish – This pungent and spicy root adds a sharp kick to the sauce that complements the richness of prime rib. Store-bought prepared horseradish is typically jarred, making it convenient and ready to use.
  • Fresh Squeezed Lemon Juice – A touch of fresh lemon juice brightens the sauce and adds a refreshing citrus note, complementing the heat from the horseradish.
  • Kosher Salt – Kosher salt enhances all the flavors in the sauce, bringing out the natural sharpness of the horseradish while ensuring the sauce is well-seasoned.
  • Fresh Ground Pepper – Freshly ground black pepper adds a subtle heat and depth of flavor that rounds out the sauce, balancing the tang and spice.

Special Equipment Needed

• • Large Roasting Pan with Flat Rack – A roasting pan is essential for even heat circulation around the roast, and the flat rack inside keeps the prime rib elevated above the drippings, ensuring even cooking and allowing the meat to brown evenly. This setup also helps to catch any flavorful drippings for sauces or gravies.  I love my Roasting Pan with a V-shaped Rack.  It also has a flat rack which is perfect for Prime rib.
  • Instant-Read Thermometer – To verify the roast reaches the perfect internal temperature without overcooking, an instant-read thermometer is essential. It allows you to monitor the doneness precisely during both the slow-roasting and reverse-searing stages.  I use a Lavatools Javelin® PRO Duo Instant Read Thermometer.  There are less expensive instant read thermometers on the market but none that display the temperature in 1-2 seconds.
  • Meat Probe (Optional) – For hands-free monitoring, a meat probe can be inserted into the roast to track the internal temperature.  I like my ThermoPro TP17 Dual Probe Digital Cooking Meat Thermometer.    Some people argue that using an internal temperature probe introduces heat into the meat and makes the displayed temperature inaccurate.  I’ve never encountered that problem and in any case, I like having the ability to see what the temperature is at any given moment.  I always use my instant read thermometer to verify doneness before removing anything from the oven.

Step-by-Step – How to Cook the Perfect Prime Rib

Prior to Roasting

• Dry Brine the Roast
  Begin by generously seasoning your prime rib roast with kosher salt. Place on a wire rack, then refrigerate overnight to allow the salt to draw out the moisture.  When the dry-brine time is up, don’t rinse the roast, which would undo the surface drying completed by the dry-brining.

• Prepare the Roast
  The next day, remove the roast from the refrigerator and allow it to rest at room temperature for 30 minutes. This helps the roast cook more evenly.
• Season the Roast
  Once at room temperature, place the roast into a large roasting pan. Season with freshly ground pepper and garlic powder, applying an even layer of each across the surface of the meat.
• Insert the Temperature Probe
  Insert an oven-safe temperature probe into the thickest part of the roast, ensuring it’s not touching any bones. This will allow you to monitor the internal temperature throughout the cooking process.

Roasting

• Slow Roast the Prime Rib
  Preheat your oven to 195°F.  Place the roast in the oven and allow it to slow roast for about 50-60 minutes per pound. Continue roasting until it reaches an internal temperature of 120°F for a perfect medium-rare result.

• Reverse Sear the Roast
  Once the prime rib reaches 120°F, increase the oven temperature to 400°F. Allow the roast to brown for 8-10 minutes or until the exterior forms a beautifully golden-brown crust.
• Rest the Roast
  Remove the roast from the oven and let it rest for at least 30 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring a juicy, tender roast when you carve it.
• Carve and Serve
  After resting, carve the prime rib against the grain into thick slices. Serve immediately with Horseradish Cream Sauce and enjoy your steakhouse-quality prime rib, cooked to perfection right at home.

How to Make Horseradish Cream Sauce

1. Whisk the Heavy Cream – In a medium bowl, whisk the heavy cream until it forms soft peaks. This step creates a light, airy base for the sauce.
2. Fold in the Other Ingredients – Gently fold in the sour cream, horseradish, lemon juice, salt, and pepper.
3. Refrigerate the Sauce – Cover the bowl with plastic wrap and refrigerate the sauce for 30 to 60 minutes.

Storing Prime Rib Leftovers

Refrigerator

Store any leftovers in an airtight container for up to 4 days in the refrigerator.

Freezer

You can freeze leftovers in an airtight container for up to 3 months.

No Reservation Needed: Steakhouse-Quality Prime Rib

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This prime rib recipe brings the luxurious flavors of a steakhouse dinner right to your kitchen. With a simple dry-brining process and a slow-roasting technique, this 8-pound, 3-bone prime rib roast turns out perfectly tender and juicy, with a rich, golden-brown crust thanks to the reverse sear. It’s an easy yet impressive dish that will make any special occasion unforgettable. Pair with horseradish cream sauce and your favorite sides for a meal that feels like a true celebration.

• Author: Foodienoise

Ingredients

Units USM Scale 1x2x3x

Prime Rib Roast

• 1 Prime Rib Roast, 3-bone, approximately 8 pounds
• 3–6 tablespoons of Kosher salt (depending upon size of roast)
• 1 teaspoon fresh ground pepper
• 2 teaspoons garlic powder

Horseradish Sauce

• 1/2 cup heavy cream
• 1/2 cup sour cream
• 1/2 cup prepared horseradish
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon Kosher salt
• 1/4 teaspoon fresh ground pepper

Special Equipment

• Large roasting pan with flat rack
• Instant-read thermometer
• Oven-safe meat probe/thermometer

 

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Instructions

Prime Rib

1. The day before you intend to roast the prime rib, generously season your prime rib roast with kosher salt. Place on a wire rack, then refrigerate, uncovered, overnight.
2. On the day you’re going to cook, remove the prime rib from the refrigerator. Don’t rinse the roast. Allow the roast to rest at room temperature for at least 30 minutes, but no more than 2 hours.
3. Preheat your oven to 195°F.
4. Once the roast is at room temperature, place the prime rib in a large roasting pan. Season with freshly ground pepper and garlic powder, applying an even layer of each across the surface of the meat.
5. Insert an oven-safe temperature probe into the thickest part of the roast, ensuring it’s not touching any bones.  Place the roast in the oven and allow it to slow roast for about 50-60 minutes per pound. Continue roasting until it reaches an internal temperature of 120°F for a perfect medium-rare result.
6. When the prime rib reaches an internal temperature of 120°F, increase the oven temperature to 400°F. Allow the roast to brown for 8-10 minutes or until the exterior forms a beautifully golden-brown crust. Keep a close eye on the roast as the browning starts when the surface temperature reaches 310°F, not when the oven reaches 400°F. Since it will take a little time for the oven to warm up, the 8-10 minute time frame is an estimate.
7. Remove the roast from the oven and let it rest for at least 30 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring a juicy, tender roast when you carve it.

Horseradish Cream Sauce

1. While the prime rib is resting, in a medium bowl, whisk the heavy cream until it forms soft peaks.
2. Gently fold in the sour cream, horseradish, lemon juice, salt, and pepper.
3. Cover the bowl with plastic wrap and refrigerate the sauce until the roast is ready to be served.