Little Prime Rib

Ingredients

• 2.5 lb Prime Rib Roast (trimmed, leftover roast, at room temperature)
• 1 lb Beef Ribs (cut into individual ribs)
• 2 tbsp Extra Virgin Olive Oil (for coating the meat)
• 2 tsp Kosher Salt (seasoning)
• 1 tsp Black Pepper (freshly ground)
• 1 tsp Garlic Powder (seasoning)
• 1 tsp Onion Powder (seasoning)
• 2 tbsp Beef Tallow (rendered, for searing)
• 1 cup Beef Stock (adds moisture and flavor to the pan)
• 1 tbsp Dijon Mustard (adds tangy glaze)
• 1 tbsp Fresh Rosemary (chopped)
• 1 tbsp Fresh Thyme (chopped)
• 0.5 cup Creamy Horseradish Sauce (optional, for serving)

Instructions

1. Dry and Oil the Meat

   Pat the prime rib roast dry with paper towels, then rub it all over with extra virgin olive oil.

   Time: PT5M

2. Season the Roast and Ribs

   Season the roast and the beef ribs generously with kosher salt, black pepper, garlic powder, and onion powder. Feel free to adjust seasoning to taste.

   Time: PT5M

3. Render and Heat Beef Tallow

   Place the heavy‑bottom skillet over medium‑high heat and add the beef tallow. Allow it to melt and become shimmering but not smoking.

   Time: PT5M

4. Sear the Roast

   Carefully lay the seasoned roast into the hot tallow. Sear each side for about 2‑3 minutes until a deep brown crust forms, turning with tongs. This creates flavor‑rich fond.

   Time: PT10M

5. Prepare the Roasting Pan

   In a roasting pan, arrange the beef ribs bone‑side down. Place the seared roast on top. Pour beef stock around the meat, then drizzle Dijon mustard over the top. Sprinkle chopped rosemary and thyme evenly.

   Time: PT5M

6. Roast in the Oven

   Transfer the roasting pan to the middle rack of a preheated oven at 375°F. Roast for about 45 minutes, or until an internal temperature of 125°F for rare, 130°F for medium‑rare.

   Time: PT45M

   Temperature: 375°F

7. Render Remaining Beef Fat

   While the roast cooks, place the leftover beef tallow in a small baking dish and put it in the same oven. Allow it to render completely, about 45 minutes, then set aside for drizzling.

   Time: PT45M

   Temperature: 375°F

8. Rest the Meat

   Remove the roast and ribs from the oven. Tent loosely with foil and let rest for 15‑20 minutes before slicing. This redistributes juices.

   Time: PT20M

9. Slice and Serve

   Slice the prime rib into desired portions, arrange the beef ribs on a platter, and drizzle with the rendered beef tallow. Serve with creamy horseradish sauce on the side.

   Time: PT5M

Nutrition Facts

Calories

720

Protein

45g

Carbohydrates

2g

Fat

55g

Fiber

0g