Reverse Sear Prime Rib

Ingredients

• 1 10-pound bone-in standing rib roast
• 2 tablespoons kosher salt
• ½ cup butter (at room temperature)
• 2 tablespoons minced fresh rosemary
• 1 tablespoon minced garlic (approximately 5 large cloves)
• ground fresh black pepper (to taste)
• 4 tablespoons prime rib drippings
• 4 tablespoons red wine (or low-sodium beef broth)
• 2 cups low-sodium beef broth
• salt (to taste)
• ground fresh black pepper (to taste)
• 1 cup full-fat sour cream
• ½ cup full-fat mayonnaise
• 2 tablespoons prepared horseradish
• 1 teaspoon white wine vinegar
• ½ teaspoon salt (more or less to taste)

Instructions

1. 1

   --- For the Horseradish Sauce ---

2. 2

   Add 1 cup full-fat sour cream, ½ cup full-fat mayonnaise, 2 tablespoons prepared horseradish, 1 teaspoon white wine vinegar, and ½ teaspoon salt to small mixing bowl. Stir ingredients together until well-blended.

3. 3

   Cover bowl with lid or food-safe plastic wrap and place in refrigerator. Refrigerate at least 1 hour or until ready to serve.

4. 4

   --- For the Prime Rib ---

5. 5

   Place 1 10-pound bone-in standing rib roast in large roasting pan.

6. 6

   Sprinkle 2 tablespoons kosher salt onto rib roast, covering all sides generously.

7. 7

   Cover rib roast loosely with food-safe plastic wrap, then place roasting pan in refrigerator. Chill rib roast 8 to 12 hours.

8. 8

   After chilling, remove roasting pan from refrigerator and uncover. Let rib roast stand 30 minutes or until room temperature.

9. 9

   Preheat oven to 200° Fahrenheit.

10. 10

    Add ½ cup butter, 2 tablespoons minced fresh rosemary, 1 tablespoon minced garlic, and ground fresh black pepper to small mixing bowl. Mix ingredients together until well incorporated.

11. 11

    Spread butter mixture onto rib roast, covering all sides completely.

12. 12

    Place roasting pan in preheated oven. Roast approximately 3 hours or until internal temperature of rib roast reaches 115° Fahrenheit according to internal meat thermometer. Note: see Notes below for alternate temperatures.

13. 13

    Once rib roast reaches 115° Fahrenheit internally, carefully remove pan from oven. Tent pan loosely with aluminum foil and let rib roast rest 20 minutes.

14. 14

    While roast rests, increase oven temperature to 500° Fahrenheit.

15. 15

    When oven reaches 500° Fahrenheit, uncover roast and return pan to oven. Bake roast 5 to 10 minutes or until well-browned on all sides.

16. 16

    Once browned, remove pan from oven and set aside while preparing jus.

17. 17

    --- For the Jus ---

18. 18

    While roast rests, place medium saucepan on stovetop over high heat.

19. 19

    Add 4 tablespoons prime rib drippings, 4 tablespoons red wine, and 2 cups low-sodium beef broth to saucepan. Whisk ingredients until incorporated.

20. 20

    Bring mixture to boil, then immediately reduce heat under saucepan to medium-low. Simmer mixture 5 minutes.

21. 21

    After 5 minutes, taste mixture and add salt and ground fresh black pepper as desired. When satisfied with flavor, transfer jus into serving container. Note: if drippings contain any pieces of meat, strain jus through fine mesh sieve before transferring to serving container.

22. 22

    --- To Serve ---

23. 23

    Carve prime rib into slices of desired thickness. Serve prime rib warm with prepared horseradish sauce and jus.