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Perfect Prime Rib with Dry Brine and Horseradish Sauce
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.
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Cost Breakdown
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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