Mapo Tofu
February 4, 2022
Low and Slow Prime Rib Roast with Horseradish Cream Sauce
By Chef Jet
November 23, 2022
The reverse-sear method is our method of choice for prime rib. Cooking the prime rib at a low temperature guarantees it will cook at a uniform rate, giving you a beautiful, evenly pink medium-rare all the way through, rather than the tree-ring coloring that happens when cooking at higher temperatures. This also keeps the prime rib super moist. Once you get the prime rib to the desired temperature, it can just rest for hours until you’re ready to serve. When ready, fire up the oven, brown the meat and eat!
Directions
1Line a half sheet pan with parchment paper, place a wire rack on top and place the prime rib on the rack. Pat the prime rib dry with paper towels. Season the roast generously with salt, pepper and thyme. Refrigerate the roast, uncovered, for 1 to 2 days before you cook it. This will give it a crispy, dark brown crust.
2To make the horseradish cream sauce, place all the ingredients in a medium- size mixing bowl and whisk until the mixture is smooth and creamy. Place in the refrigerator for at least 4 hours or overnight to allow the flavors to meld. The sauce can be stored in the refrigerator in an airtight container for 2 to 3 weeks.
3Preheat the oven to 250 degrees F (120 degrees C). When ready to cook the prime rib, remove it from the fridge—no need to bring the roast to room temperature. Cook the roast for 2.5 to 3 hours, until it reaches your desired doneness and temperature. For rare, cook to 125 to 130 degrees F (52 to 54 degrees C). Medium-rare is 130 to 135 degrees F (54 to 57 degrees C). Medium-well is 135 to 140 degrees F (57 to 60 degrees C). If you cook any further, why did you bother buying prime rib?
4Pull the rib roast out of the oven and tent it with foil. The prime rib can rest for 30 minutes and up to 2 hours. When your guests are ready to eat, raise the temperature of the oven to 500 degrees F (260 degrees C) and roast the meat until you get a golden brown crust, 20 to 30 minutes. Another benefit of the reverse sear is you won’t need to rest the meat again. Carve away and save me an end cut, please!