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.

Easy Prime Rib (A Foolproof Holiday Recipe!)

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.

Author: Grace

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.

Find it online: https://www.eatswithsoul.com/easy-prime-rib/