The ONLY Prime Rib Recipe You’ll Need for the Holidays

Ingredients

• 4 lb Bone‑In Prime Rib Roast (Ask butcher to trim excess fat; keep bones attached; final weight after trimming ~3.6 lb)
• 2 Tbsp Worcestershire Sauce (Acts as a liquid salt for umami)
• 2 Tbsp Rosemary Salt (homemade) (Blend fresh rosemary leaves, sage leaves, 2 garlic cloves, 1 tsp lemon zest, and 2 tbsp kosher salt in a food processor for 1 minute)
• 1 Tbsp Freshly Cracked Black Pepper (Coarse grind for crust)
• 3 ft Butcher Twine (Food‑grade cotton twine for tying roast)
• 3 large White Onions (Peeled, quartered, then roughly chopped)
• 1 tsp Kosher Salt (for onions) (Helps draw out moisture from onions)
• 6 oz Unsalted Butter (Cold, cut into cubes; adds richness to onion sauce)
• 1/2 cup Mayonnaise (Base for horseradish sauce)
• 1/4 cup Sour Cream (Adds tang to horseradish sauce)
• 2 Tbsp Prepared Horseradish (extra hot) (Fresh if possible; adjust to taste)
• 1 tsp Lemon Juice (Brightens horseradish sauce)
• 1 tsp White Wine Vinegar (Adds acidity to horseradish sauce)
• 1 Tbsp Fresh Chives (Finely chopped for garnish in horseradish sauce)
• 1 pinch Pinch of Salt (for horseradish sauce) (Season to taste; Worcestershire already salty)

Instructions

1. Trim the Roast

   Ask the butcher to remove excess fat (about 1 lb) and any silver skin, leaving a thin layer of fat for flavor. Pat the roast dry with paper towels.

   Time: PT5M

2. Score the Surface

   Using a sharp knife, make shallow cross‑hatch cuts about ¼ inch deep across the fat side of the roast. This helps seasoning adhere and creates a crispy crust.

   Time: PT3M

3. Make Rosemary Salt

   Combine 2 Tbsp fresh rosemary leaves, 1 Tbsp sage leaves, 2 peeled garlic cloves, 1 tsp lemon zest, and 2 Tbsp kosher salt in a food processor. Pulse for 1 minute until a coarse herb‑salt mixture forms.

   Time: PT2M

4. Season the Roast

   Rub the entire roast with 2 Tbsp Worcestershire sauce. Then coat evenly with the rosemary‑herb salt, followed by 1 Tbsp freshly cracked black pepper. Ensure all sides are covered.

   Time: PT5M

5. Tie the Roast

   Lay butcher twine along the length of the roast, wrap around several times, and tie a tight knot. This creates a uniform shape for even cooking.

   Time: PT2M

6. Dry‑Brine Overnight

   Place the seasoned, tied roast on a rack set over a sheet pan. Refrigerate uncovered for 24 hours. This dries the surface and deepens flavor.

   Time: PT24H

7. Low‑Temp Roast

   Preheat oven to 200°F (93°C). Insert a meat probe into the center of the roast and set target temperature to 105°F (40°C). Roast until the probe reads 105°F, about 2 hours 10 minutes.

   Time: PT2H10M

   Temperature: 200°F

8. High‑Heat Finish

   Increase oven temperature to 450°F (232°C). Roast for an additional 10 minutes, or until internal temperature reaches 120°F (49°C). This creates the coveted crispy, brown crust.

   Time: PT10M

   Temperature: 450°F

9. Rest the Roast

   Remove the roast from the oven, tent loosely with foil (optional), and let rest for 30 minutes. This allows juices to redistribute and carryover cooking to finish.

   Time: PT30M

10. Prepare Onion‑Butter Sauce (Stewed Onions)

    Peel and quarter the white onions, then roughly chop. Place in a saucepan, add 1 tsp kosher salt, and let sit 5 minutes to draw out moisture. Over low heat, cook, stirring every 5‑10 minutes, adding a splash of water (¼ cup) as needed, for 1 hour until onions are soft and have released most of their liquid.

    Time: PT1H5M

    Temperature: Low

11. Finish Sauce with Butter

    Add cold cubed unsalted butter (6 oz) a few cubes at a time, whisking constantly until each addition is fully incorporated before adding the next. Continue until all butter is emulsified and the sauce is glossy.

    Time: PT10M

    Temperature: Low

12. Make Horseradish Sauce

    In a mixing bowl combine 1/2 cup mayonnaise, 1/4 cup sour cream, 2 Tbsp prepared horseradish, 1 tsp lemon juice, 1 tsp white wine vinegar, 1 tsp Worcestershire sauce, 1 Tbsp chopped chives, and a pinch of salt. Mix until smooth.

    Time: PT5M

13. Slice and Serve

    Remove butcher twine, slice the roast against the grain into ½‑inch thick slices. Plate with a generous spoonful of onion‑butter sauce and a dollop of horseradish sauce.

    Time: PT5M

Nutrition Facts

Calories

800

Protein

45 g

Carbohydrates

5 g

Fat

60 g

Fiber

0 g