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.

Foolproof Prime Rib (A Perfect Christmas Roast!)

Name: Foolproof Prime Rib (A Perfect Christmas Roast!)
Prep time: 15 min
Cook time: 2 h 10 min
Total time: 3 h 25 min
Cuisine: American
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)

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.

Author: Grace
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.

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