Are you searching for the ultimate holiday showstopper? A magnificent, jaw-dropping centerpiece for your Christmas dinner table that is the very definition of a special occasion, yet is secretly simple to make? This incredible, Foolproof “Reverse Sear” Prime Rib with a fresh horseradish sauce is that perfect recipe. We’re talking an impossibly juicy and tender standing rib roast, with a perfect, edge-to-edge rosy-pink center, all encased in a savory, crackly, and deeply flavorful crust, perfumed with a bed of roasted herbs.
This isn’t just another roast recipe; it’s your definitive guide to mastering the king of all beef roasts with a brilliant, hands-off technique that guarantees a perfect result. Forget the stress and guesswork of a traditional prime rib. This is a satisfying, soulful, and deeply impressive meal that is destined to become the highlight of your celebration.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Holiday Showstopper
What makes this Prime Rib so spectacularly delicious is its incredible, pure beef flavor and its brilliant, foolproof roasting method. This recipe is a masterpiece of minimalist cooking, letting the high-quality beef shine. The star of the show is a magnificent, 3-bone standing rib roast. The brilliant technique is all in the cooking: a modern “reverse sear” method that starts with a long, slow roast in a low-temperature oven to ensure a perfectly even cook, and finishes with a blast of high heat for a stunning, crusty exterior. The roast sits on a fragrant bed of fresh herbs, and the final, perfect pairing is a cool, tangy, and creamy from-scratch Fresh Horseradish Sauce.
| Metric | Time / Level |
| Total Time | 6 hours (plus overnight dry-aging) |
| Active Prep Time | 20 minutes |
| Difficulty Level | Easy |
| Servings | 6-8 |
The Butcher’s Best: The Essential Ingredients & Tools
This iconic dish uses a handful of high-quality ingredients and one crucial tool to create its signature rich and savory flavor.
- The Roast (The Star of the Show!):
- Standing Rib Roast: This is a classic, special-occasion cut, also known as prime rib.1 For this recipe, you’ll need a 3-bone roast (about 6 1/2 pounds). For the best flavor and texture, look for a “first-cut” roast with a generous fat cap and beautiful marbling.
- The Butcher is Your Best Friend!: For the most elegant presentation, you can ask your butcher to “french” the bones, which is the process of scraping the meat from the ends of the rib bones for that classic, clean look.2
- The Fresh Horseradish Sauce:
- Fresh Horseradish Root: The number one, non-negotiable secret to a truly spectacular sauce! The bright, pungent, and intensely flavorful kick of freshly grated horseradish is a world away from the muted flavor of the jarred, prepared kind.
- Crème Fraîche: For the ultimate, luxurious texture, crème fraîche is a fantastic choice. It’s richer, thicker, and less tangy than sour cream, creating a more elegant sauce.
- The Key Equipment (A Meat Thermometer!): This is the single most important, non-negotiable tool for a perfect prime rib.3 Because a rib roast is an expensive cut of meat, an instant-read meat thermometer is the only 100% foolproof way to guarantee that your roast is cooked to your desired, perfect temperature without any guesswork.
The Roasting Masterclass: The Secret to a Perfectly Juicy Prime Rib
This recipe uses a few simple but brilliant professional techniques that guarantee a flawless, impressive result.
- The Overnight “Dry-Age”: The first, and most important, secret to a perfect crust is to let your roast sit, uncovered, in the refrigerator overnight. This process is not true dry-aging, but it is a crucial step that thoroughly dries the surface of the meat, which is the key to a deep, dark, and incredibly crispy final crust.
- The “Reverse Sear” Method: This is the brilliant, modern, and foolproof secret to a perfect, edge-to-edge rosy-pink interior. By cooking the roast “low and slow” first in a very gentle, 225°F oven, you are slowly and evenly bringing the entire roast up to your target temperature. The final, quick blast of high heat at the end is simply to create the beautiful crust, without overcooking the perfectly rosy meat inside.
- Trust Your Thermometer & Rest!: You must let your finished roast rest for at least 30 minutes before you slice into it. This crucial, patient step allows the hot, delicious juices to relax and redistribute throughout the entire roast.
Step-by-Step to the Perfect Prime Rib
This elegant, festive meal is a joy to prepare.
Part 1: The Crucial Overnight Dry-Age (The Day Before!)
Pat your prime rib completely dry with paper towels. Place it on a rack set over a baking sheet and refrigerate it, uncovered, for at least 1 day, and up to 3 days.
Part 2: The Fresh Horseradish Sauce and the Slow Roast
Step 1: At least 4 hours before you plan to serve, make your horseradish sauce. In a medium bowl, mix together your 1/3 cup of freshly grated horseradish, the 1 1/4 cups of crème fraîche, the 2 teaspoons of white wine vinegar, and the 1/2 teaspoon of sugar. Season with salt and pepper, cover, and refrigerate.
Step 2: When you are ready to cook, preheat your oven to 225°F ($107^{\circ}C$). Toss your bunches of rosemary, sage, and thyme with the 1 tablespoon of olive oil and arrange them on the bottom of a roasting pan.
Step 3: Season your prime rib very generously with salt and pepper, and then set it on top of the bed of herbs in the pan.
Step 4: Roast for 3 hours 15 minutes to 4 hours. You will know the roast is ready for the next step when an instant-read thermometer inserted into the very center registers $125^{\circ}F$ for a perfect medium-rare.
Step 5 (The Most Important Step!): Remove the roast from the oven and let it rest, uncovered, for at least 30 minutes, and up to 1 hour.
Part 3: The Final Sear and Serve
Step 1: While the roast is resting, increase your oven temperature to a very hot 500°F ($260^{\circ}C$).
Step 2: Right before you are ready to serve, return your rested prime rib to the hot oven and roast for about 10 minutes, until the outside is beautifully browned and caramelized.
Step 3: Transfer the prime rib to a cutting board. If your butcher has not already done so, you can cut the meat away from the bones with a sharp chef’s knife. Then, slice the meat across the grain to your desired thickness.
Serve the beautiful, rosy slices of prime rib with the crispy roasted herbs, a sprinkle of flaky sea salt, and the cold, tangy horseradish sauce.
Prime Rib (A Foolproof Holiday Recipe!)
An easy and elegant recipe for a classic prime rib roast, perfect as a showstopper for a holiday meal. This dish features a 3-bone standing rib roast that is dry-aged in the refrigerator, then slow-roasted on a bed of fresh herbs until perfectly medium-rare. The roast is finished with a high-heat sear to create a beautiful, crispy crust. It is served with a simple, from-scratch, and tangy horseradish cream sauce made with fresh horseradish and crème fraîche.
Ingredients
- For the Prime Rib:
- 1 first-cut 3-bone prime rib roast (about 6 1/2 pounds)
- 1/3 cup freshly grated peeled horseradish
- Kosher salt and freshly ground black pepper
- 2 bunches fresh rosemary
- 2 bunches fresh sage
- 2 bunches fresh thyme
- 1 tablespoon olive oil
- Flaky sea salt, for serving
- For the Horseradish Sauce:
- 1 1/4 cups crème fraîche or sour cream
- 2 teaspoons white wine vinegar
- 1/2 teaspoon sugar
Instructions
- Age the Meat (1-3 days before): Pat the prime rib dry with paper towels. Place it on a rack in a roasting pan and refrigerate, uncovered, for at least 1 day and up to 3 days to dry-age the meat.
- Make the Horseradish Sauce (up to 1 day before): In a medium bowl, mix together the freshly grated horseradish, crème fraîche or sour cream, vinegar, and sugar. Season with salt and pepper. Refrigerate until ready to serve.
- Roast the Prime Rib: At least 4 hours before you plan to cook, remove the roast from the refrigerator to let it come to room temperature.
- Preheat the oven to 225°F. Toss the fresh rosemary, sage, and thyme with the olive oil and arrange them on the bottom of the roasting pan to create an herb rack.
- Season the prime rib generously with salt and pepper, then set it on top of the herbs in the pan.
- Roast for 3 hours 15 minutes to 4 hours, or until an instant-read thermometer inserted into the center of the roast registers 125°F for medium-rare.
- Remove the roast from the oven and let it rest for at least 30 minutes and up to 1 hour.
- Finish and Serve: Just before serving, increase the oven temperature to 500°F. Return the rested prime rib to the oven and roast for about 10 minutes, until the outside is browned and caramelized.
- Transfer the prime rib to a cutting board, carve it away from the bones, and slice the meat across the grain. Serve with the crispy herbs from the pan, the horseradish sauce, and a sprinkle of flaky sea salt.
Notes
- This is a showstopper main course that is perfect for a special holiday dinner like Christmas. It requires significant advance preparation with the dry-aging process.
- Dry-aging the roast in the refrigerator, uncovered, is a key step that helps to dry out the surface, resulting in a crispier crust and more concentrated beef flavor.
- The ‘reverse sear’ method—slow-roasting first and then searing at a high heat at the end—is a professional technique for achieving a perfectly, evenly cooked interior with a beautiful crust.
- Resting the roast for at least 30 minutes before the final sear and carving is crucial for the juices to redistribute, ensuring the meat is moist and tender.
What to Serve With Your Prime Rib
This show-stopping prime rib is the perfect centerpiece for a classic holiday dinner. It pairs beautifully with all the steakhouse favorites.
- Potatoes: A creamy mashed or a crispy roasted potato is an absolute must-have.
- Classic Sides: A rich creamed spinach and a puffy Yorkshire pudding (which can be made with the delicious beef drippings from your roast!) are the quintessential accompaniments.
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Storage and Leftover Ideas
- Storage: Store any leftover prime rib, well-wrapped, in the refrigerator for up to 4 days.
- The Best Leftovers: Thinly sliced, leftover prime rib makes the absolute best steak sandwiches!
Frequently Asked Questions (FAQs)
Q1: What is the absolute, number one secret to a juicy, not dry, prime rib?
The two most important secrets are the “reverse sear” roasting method and letting it rest. The “low and slow” cook guarantees a perfect, even, edge-to-edge pink interior, and letting it rest is the non-negotiable key that will ensure every slice is incredibly juicy.
Q2: How do I order a prime rib from my butcher?
Simply call your local, high-quality butcher a week or two in advance and ask to order a “three-bone, first-cut, standing rib roast.” For the most elegant presentation, ask them to “french the bones.”
Q3: How much prime rib do I need per person?
A good rule of thumb is to plan for about one rib for every two people, which equates to about 1/2 to 3/4 of a pound of bone-in roast per person.
Q4: Is the fresh horseradish really that different from the jarred kind?
Yes, absolutely! Freshly grated horseradish root has an incredibly bright, pungent, and complex spicy flavor that is a world away from the more one-dimensional, vinegar-heavy flavor of the prepared, jarred kind. It is absolutely worth seeking out for this special sauce.
Q5: What internal temperature should I aim for?
For a perfect, rosy-pink medium-rare, you should pull your roast from the low-temperature oven when the internal temperature registers $120^{\circ}F$ to $125^{\circ}F$. The temperature will then rise to a perfect $130-135^{\circ}F$ as it rests and after the final sear.