Perfect Prime Rib with Dry Brine and Horseradish Sauce

Ingredients

• 5 lb Prime Rib (bone‑in) (Trimmed, tail end removed; keep bone for flavor)
• 2 Tbsp Worcestershire Sauce (Coarse, full‑flavored; contains anchovies)
• 3 Tbsp Rosemary Salt (Homemade: kosher salt, fresh rosemary, sage, garlic, lemon zest blended)
• 2 Tbsp Fresh Black Pepper (Coarsely cracked)
• 1 roll Butcher's Twine (Optional, for tying uneven roasts)
• 1 large Fresh Horseradish Root (Peel and grate against the fibers)
• 1/2 cup Mayonnaise (Homemade or store‑bought)
• 1/4 cup Crème Fraîche (Adds richness; can substitute sour cream)
• 1/4 cup Sour Cream (Optional, can replace half of crème fraîche)
• 1 Tbsp Dijon Mustard (Gives depth to horseradish sauce)
• 1 tsp Lemon Juice (Freshly squeezed)
• 1 tsp White Wine Vinegar
• 1 Tbsp Fresh Chives (Finely chopped, for garnish)
• 1 tsp Salt (For horseradish sauce seasoning)
• 1/2 tsp Black Pepper (For horseradish sauce seasoning)

Instructions

1. Trim the Prime Rib

   Remove the small triangular tail end and any excess fat or silver skin. Set the trimmed pieces aside for later use (steaks or ground beef).

   Time: PT5M

2. Portion Steaks (Optional)

   Cut 1½‑2‑inch thick steaks from each end of the rib for separate cooking later. Set aside.

   Time: PT5M

3. Score the Surface

   Using the sharp knife, score shallow diamonds about ¼ inch deep across the entire surface of the roast.

   Time: PT5M

4. Apply Worcestershire Sauce

   Brush the entire roast with Worcestershire sauce, ensuring an even coating.

   Time: PT2M

5. Season with Rosemary Salt

   Roll the roast in the homemade rosemary salt, covering all sides and crevices.

   Time: PT3M

6. Add Black Pepper

   Coat the roast with freshly cracked black pepper, focusing on the edges as well.

   Time: PT2M

7. Tie the Roast (If Needed)

   If the roast shape is uneven, tie it with butcher's twine to create a uniform cylinder.

   Time: PT2M

8. Dry‑Brine Overnight

   Place the seasoned roast on a wire rack set over a rimmed baking sheet and refrigerate uncovered for at least 12 hours.

   Time: PT0M

9. Low‑Temp Roast to 100°F

   Preheat oven to 200°F (93°C). Insert a probe thermometer into the center of the meat and roast until the internal temperature reaches 100°F (38°C).

   Time: PT3H

   Temperature: 200°F

10. Prepare Horseradish Sauce

    In a mixing bowl, combine mayonnaise, crème fraîche, sour cream, Dijon mustard, lemon juice, white wine vinegar, a pinch of salt, pepper, and chopped chives. Grate the peeled horseradish root against the fibers and whisk into the mixture. Let sit 10‑15 minutes, then taste and adjust heat with extra prepared horseradish if needed.

    Time: PT15M

11. Rest & Tent at 400°F

    Increase oven temperature to 400°F (204°C). Tent the roast loosely with aluminum foil and let it rest in the oven for 40 minutes. The internal temperature should climb to about 112°F (44°C).

    Time: PT40M

    Temperature: 400°F

12. Finish Roast at 400°F

    Remove the foil and continue roasting at 400°F until the internal temperature reaches 115°F (46°C), about 30 minutes.

    Time: PT30M

    Temperature: 400°F

13. Long Rest for Carry‑Over Cooking

    Tent the roast again with foil and let it rest on the counter for 1 hour. The temperature will rise to roughly 129°F (54°C), the ideal medium‑rare finish.

    Time: PT1H

14. Final High‑Heat Blast

    Preheat oven to 500°F (260°C). Place the roast back in the oven for 5 minutes to render the fat and create a crisp crust.

    Time: PT5M

    Temperature: 500°F

15. Final Rest & Slice

    Remove the roast, keep the foil on, and let it rest for 10 minutes. Then slice against the grain into ½‑inch thick slices and serve with horseradish sauce.

    Time: PT10M

Nutrition Facts

Calories

620

Protein

45 g

Carbohydrates

5 g

Fat

45 g

Fiber

0 g

Ingredient Substitutions

• Instead of Prime Rib (bone‑in): Beef rib roast (bone‑out), Prime sirloin roast
• Instead of Worcestershire Sauce: Soy sauce (less umami)
• Instead of Rosemary Salt: Herb‑infused kosher salt
• Instead of Fresh Black Pepper: White pepper
• Instead of Butcher's Twine: Kitchen string
• Instead of Fresh Horseradish Root: Prepared horseradish (extra hot)
• Instead of Mayonnaise: Greek yogurt
• Instead of Crème Fraîche: Sour cream
• Instead of Sour Cream: Greek yogurt
• Instead of Dijon Mustard: Yellow mustard
• Instead of Lemon Juice: Apple cider vinegar (less bright)
• Instead of White Wine Vinegar: Apple cider vinegar
• Instead of Fresh Chives: Green onion
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper

Equipment Needed

• Sharp Chef's Knife
• Food Processor (optional)
• Cutting Board
• Wire Rack
• Roasting Pan
• Digital Probe Thermometer
• Oven
• Aluminum Foil
• Butcher's Twine (optional)
• Mixing Bowl
• Whisk
• Microplane Grater

Critical Steps — Do Not Skip

• 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

Chef Tips from the Video

• Use a meat thermometer that can stay in the oven for continuous reading; it eliminates guesswork.
• If you prefer a smoky flavor, add a few wood chips to a small pan in the oven during the low‑temp phase.
• Tie the roast loosely; it will tighten as the meat contracts, ensuring even cooking.

Troubleshooting

Storage

Refrigerator: Store sliced meat in an airtight container for up to 3 days.

Freezer: Wrap tightly in foil and place in a freezer bag; keep for up to 2 months.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Dry‑brine the roast up to 24 hours ahead; keep uncovered in the fridge.
• Prepare rosemary salt a day before and store in an airtight jar.
• Horseradish sauce can be made 1 day ahead; keep refrigerated.