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 “Shut-Off Oven” Prime Rib with a creamy horseradish sauce is that perfect recipe. We’re talking an impossibly juicy and tender boneless rib roast, with a perfect, edge-to-edge rosy-pink center, all encased in a savory, crackly, and deeply flavorful horseradish-peppercorn crust.
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. 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, boneless rib-eye roast. The brilliant flavor comes from a simple, from-scratch horseradish-peppercorn compound butter. The real magic, however, is in the cooking method: a unique, “shut-off oven” technique that starts with a blast of high heat to create a stunning crust, and then uses the oven’s residual heat to gently and perfectly cook the roast to a flawless medium-rare. The final, perfect pairing is a cool, tangy, and creamy from-scratch horseradish sauce.
| Metric | Time / Level |
| Total Time | 3 hours |
| Active Prep Time | 20 minutes |
| Difficulty Level | Easy |
| Servings | 10-12 |
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!):
- Boneless Rib-Eye Roast: This is the classic cut for a boneless prime rib. For this recipe, you’ll need a large, 7- to 8-pound roast. For the best flavor and texture, look for a roast with a generous fat cap and beautiful marbling.
- The Horseradish-Peppercorn Butter: The secret to the deep, complex, and aromatic crust is making your own compound butter.
- Room Temperature Butter: It is essential to use softened, room temperature butter to create a smooth, spreadable paste.
- Coarsely Cracked Peppercorns: For the best, most vibrant flavor and a beautiful, rustic texture, it is crucial to use whole peppercorns that you coarsely crack yourself.
- The Key Equipment (A Meat Thermometer!): This is the single most important, non-negotiable tool for a perfect prime rib. 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 “Shut-Off Oven” Method: The number one secret to this foolproof recipe! The initial, short blast of very high heat ($500^{\circ}F$) is the key that creates the beautiful, dark, and crackly crust. Then, you simply turn the oven completely off and, without opening the door, let the roast sit in the oven’s residual heat for 1 1/2 hours. This gentle, radiant heat cooks the roast slowly and evenly from the outside in, which is the secret to a perfect, edge-to-edge, rosy-pink interior with no grey, overcooked outer ring.
- Room Temperature is Key: A crucial, professional step! By letting your large roast sit at room temperature for an hour or two, you are allowing the chill from the refrigerator to come off. This is the key that will help your roast to cook much more quickly and, most importantly, evenly.
- Trust Your Thermometer & Rest!: You must let your finished roast rest for at least 15 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 Flavorful Horseradish-Peppercorn Butter
One to two hours before you plan to cook, remove your roast from the refrigerator and allow it to come to room temperature.
In a medium bowl, stir together your 1 cup of room temperature butter, the 1/4 cup of prepared horseradish, your 2 tablespoons of coarsely cracked peppercorns, and 2 tablespoons of kosher salt until they are evenly combined.
Place your beef, fat-side up, on a rack in a roasting pan. Slather your prepared horseradish butter evenly over the top and the sides of the roast.
Part 2: The “Shut-Off Oven” Roast and Final Rest
Step 1: Place your oven rack on the bottom position and preheat the oven to 500°F (260°C).Step 2: Roast the beef for 35 to 40 minutes (about 5 minutes per pound).Step 3 (The Magic Step!): Turn the oven completely off and let the roast sit inside the oven for 1 1/2 hours. It is absolutely crucial that you do not open the oven door during this time.Step 4: After 1 1/2 hours, open the oven and insert a meat thermometer into the center of the roast. You will know the roast is a perfect medium-rare when your thermometer registers $130^{\circ}F$ to $135^{\circ}F$.Step 5 (The Most Important Step!): Remove the beef from the rack and let it rest on a cutting board for at least 15 minutes before you slice it.
Part 3: The Creamy Horseradish Sauce
While your roast is resting, in a medium bowl, simply whisk together your 2 cups of sour cream, 2/3 cup of prepared horseradish, 2 teaspoons of kosher salt, and 1 teaspoon of pepper until they are well combined. Stir in your 3/4 cup of chopped fresh chives.
To serve, carve the rested roast into beautiful, 1-inch-thick slices and serve with the delicious, tangy sauce.
Foolproof Prime Rib (A Perfect Christmas Roast!)
A classic and impressive recipe for a Boneless Prime Rib Roast, a perfect showstopper for a holiday dinner. This dish features a 7- to 8-pound boneless rib roast that is generously coated in a flavorful compound butter made with prepared horseradish, coarsely cracked peppercorns, and salt. The roast is cooked using a unique method: it’s first blasted at a high temperature, then the oven is turned off, and the roast is left to continue cooking in the residual heat without opening the oven door. It’s served with a simple, tangy, and creamy no-cook horseradish and chive sour cream sauce.
- Prep Time: 15 minutes
- Cook Time: 2 hours 10 minutes
- Total Time: 3 hours 25 minutes (includes room temp time)
- Yield: 10-14 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Ingredients
- For the Prime Rib:
- One 7- to 8-pound boneless prime rib roast
- 2 sticks (1 cup) unsalted butter, at room temperature
- 1/4 cup prepared horseradish
- 2 tablespoons mixed or tri-color peppercorns, coarsely cracked
- Kosher salt
- For the Sauce:
- 2 cups sour cream
- 2/3 cup prepared horseradish, drained
- Kosher salt and freshly ground black pepper
- 1 bunch fresh chives, coarsely chopped (about 3/4 cup)
Instructions
- Let the roast sit at room temperature for about an hour before cooking.
- Preheat the oven to 500°F.
- Prepare the Roast: In a medium bowl, stir together the room-temperature butter, 1/4 cup of horseradish, the cracked peppercorns, and 2 tablespoons of salt until evenly combined.
- Slather this seasoned butter evenly over the top and sides of the roast. Place the roast on a rack set in a large roasting pan.
- Roast for 35 to 40 minutes (approximately 5 minutes per pound).
- After this initial high-heat roasting, turn the oven completely off and let the roast sit inside the oven for 1 1/2 hours. It is crucial that you do not open the oven door during this time.
- Make the Sauce: While the roast is in the oven, whisk together the sour cream, 2/3 cup of horseradish, 2 teaspoons of salt, and 1 teaspoon of pepper in a medium bowl. Stir in the chives, cover, and refrigerate until ready to serve.
- After the 1 1/2 hours of resting in the oven, the roast should be medium-rare. Cut the roast into 1-inch-thick slices and serve with the horseradish cream sauce.
Notes
- This is a showstopper main course that is perfect for a special holiday dinner like Christmas.
- The unique cooking method—a high-heat sear followed by a long rest in the turned-off oven—is key to this recipe’s success. It creates a beautiful crust and a perfectly cooked, tender interior.
- It is absolutely essential not to open the oven door during the 1 1/2-hour resting period, as this will let out all the residual heat needed to finish cooking the roast.
- This recipe is naturally gluten-free.
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.
For more recipe follow my pinterest account
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 to not overcook it and to let it rest. The “shut-off oven” method is a fantastic way to prevent overcooking, but you should always confirm with an instant-read thermometer. Letting the roast rest for at least 15 minutes is the non-negotiable key that will guarantee an incredibly juicy and tender result.
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 “7- to 8-pound, first-cut, boneless rib-eye roast.”
Q3: How much prime rib do I need per person?
A good rule of thumb is to plan for about 1/2 pound of boneless roast per person.
Q4: Is the initial 500°F oven temperature a typo? That seems very hot!
It’s not a typo! This is a classic roasting method. The initial blast of very high heat is the secret that creates that incredible, dark, and super-crispy, crackly crust on the outside of the roast. Just be sure your oven is very clean before you begin!
Q5: What internal temperature should I aim for?
For a perfect, rosy-pink medium-rare, you should aim for a final temperature of 130∘F to 135∘F. For medium, aim for 140∘F.