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Perfect Prime Rib with Dry Brine and Horseradish Sauce

Recipe by ThatDudeCanCook

A step‑by‑step guide to a juicy, medium‑rare prime rib using a low‑temp roast, overnight dry‑brine, homemade rosemary salt, and a tangy horseradish sauce. Includes tips on carry‑over cooking, seasoning, and finishing the crust.

MediumAmericanServes 8

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Source Video
20m
Prep
5h 44m
Cook
44m
Cleanup
6h 48m
Total

Cost Breakdown

Total cost:$105.74
Per serving:$13.22

Critical Success Points

  • Scoring the surface for flavor penetration and crust formation
  • Overnight dry‑brine to develop seasoning depth
  • Low‑temperature roast to an internal 100°F to control carry‑over cooking
  • Final high‑heat blast for a rendered, crispy exterior

Safety Warnings

  • Handle raw beef with separate cutting board and wash hands thoroughly.
  • Use oven mitts when handling hot trays and foil.
  • Fresh horseradish can irritate eyes; grate in a well‑ventilated area.

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