The Best Prime Rib You’ll Ever Make

Ingredients

• 5 lb Prime Rib Roast (bone‑in, well‑marbled)
• 1/4 cup Kosher Salt (for herb‑salt brine)
• 2 tbsp Fresh Rosemary (packed, finely chopped)
• 2 tbsp Fresh Thyme (leaves only, finely chopped)
• 2 tbsp Olive Oil (extra‑virgin, for brine)
• 4 ft Butcher's Twine (food‑grade, for trussing)
• 1 cup All‑Purpose Flour (for Yorkshire pudding batter)
• 1 cup Milk (whole milk preferred)
• 1 cup Water (cold)
• 1 tsp Salt (for batter)
• 2 Large Eggs (room temperature)
• 1 cup Heavy Cream (for horseradish sauce and mashed potatoes)
• 1/2 cup Prepared Horseradish (coarsely grated)
• 1/2 cup Sour Cream (full‑fat)
• 1 Lemon (zest and juice)
• 1 cup Chicken Stock (low‑sodium)
• 1 tsp Worcestershire Sauce
• 2 tsp Black Pepper (freshly cracked)
• 2 lb Yukon Gold Potatoes (peeled and cubed)
• 1/4 cup Unsalted Butter (cut into cubes, melted)
• 10 oz Fresh Spinach (washed, roughly chopped)
• 1 Shallot (finely chopped)
• 1 pinch Ground Nutmeg

Instructions

1. Trim and Pat Dry

   Using a sharp chef's knife, trim excess fat, silver skin, and ragged edges from the prime rib, leaving a thin layer of fat for flavor. Pat the entire roast dry with paper towels.

   Time: PT10M

2. Tie the Roast

   Cut several pieces of butcher's twine long enough to wrap around the roast. Tie tightly in a double‑knot, then trim excess twine. Rotate the roast and repeat to create a uniform cylinder.

   Time: PT5M

3. Prepare Herb‑Salt Brine

   In a food processor combine rosemary, thyme, kosher salt and olive oil. Pulse until a coarse paste forms, scraping down sides as needed.

   Time: PT5M

4. Apply Brine to Roast

   Rub the herb‑salt paste all over the prime rib using your hands, ensuring an even coating.

   Time: PT5M

5. Refrigerate Uncovered (Dry‑Aging)

   Place the coated roast on a wire rack set over a baking sheet. Refrigerate uncovered for 12 hours (or up to 24 hours) to develop a dry crust.

   Time: PT12H

   Temperature: 4°C

6. Make Yorkshire Pudding Batter

   In a mixing bowl whisk together flour, milk, water, salt and eggs until smooth and free of lumps. Cover with plastic wrap and refrigerate overnight.

   Time: PT10M

7. Rest Roast at Room Temperature

   Two hours before cooking, remove the roast from the fridge and let it sit uncovered at room temperature. Pat dry again with paper towels and season generously with freshly cracked black pepper.

   Time: PT2H

   Temperature: 25°C

8. Low‑Temp Roast

   Preheat oven to 250°F (120°C). Place the roast on a rack in a roasting pan and insert a meat thermometer into the thickest part. Roast for 3½‑4 hours, about 30‑35 minutes per pound, until the internal temperature reaches 115°F (46°C) for rare‑medium‑rare.

   Time: PT4H

   Temperature: 250°F

9. Tent and Rest After Roast

   Remove the roast, tent loosely with aluminum foil and let rest for 15 minutes. The temperature will rise an additional 10‑15°F.

   Time: PT15M

10. Sear for Crust

    Heat a cast‑iron skillet over highest heat until smoking. Add a thin layer of drippings, then sear the roast 30‑45 seconds per side until a deep brown crust forms.

    Time: PT1M

11. Final Rest

    Transfer the seared roast to a cutting board, cover with foil and let rest 10 minutes before carving.

    Time: PT10M

12. Prepare Horseradish Sauce

    Whisk heavy cream to soft peaks. In another bowl combine horseradish, sour cream, lemon zest, lemon juice and salt; fold in the whipped cream until smooth. Cover and refrigerate.

    Time: PT5M

13. Make Beef Jus

    Deglaze the cast‑iron pan with chicken stock, scraping up browned bits. Reduce over medium heat until syrupy, then stir in Worcestershire sauce and cracked black pepper. Strain into a serving bowl.

    Time: PT10M

14. Mashed Potatoes

    In a saucepan melt butter and heavy cream together. Add boiled Yukon Gold potatoes and mash until fluffy; season with salt and pepper.

    Time: PT10M

15. Creamed Spinach

    Sauté shallots in butter until translucent. Add spinach and cook until wilted. Stir in heavy cream, a pinch of salt and nutmeg; heat until thickened.

    Time: PT5M

16. Bake Yorkshire Puddings

    Increase oven temperature to 450°F (230°C). Place a popover pan (or muffin tin) in the oven to heat for 5 minutes. Add 1 tsp beef drippings to each cup, then pour cold batter in. Bake 20 minutes without opening the door.

    Time: PT20M

    Temperature: 450°F

17. Carve and Serve

    Remove butcher's twine, slice the prime rib against the grain into desired thickness. Plate with Yorkshire puddings, mashed potatoes, creamed spinach, horseradish sauce and beef jus.

    Time: PT5M

Nutrition Facts

Calories

820

Protein

55 g

Carbohydrates

32 g

Fat

55 g

Fiber

3 g