Prime Rib

Prime Rib recipe perfect for Christmas:

Ingredients

1. Prime Rib Roast: 6-8 pounds (2.7-3.6 kg), bone-in or boneless
2. Seasoning Rub:
3. 2 tablespoons (30g) kosher salt
4. 1 tablespoon (15g) black pepper
5. 2 tablespoons (30g) garlic powder
6. 1 tablespoon (15g) onion powder
7. 1 tablespoon (15g) paprika
8. 1 tablespoon (15g) dried thyme
9. Horseradish Cream Sauce (optional):
10. 1 cup (240ml) sour cream
11. 2 tablespoons (30g) prepared horseradish
12. 1 tablespoon (15g) Dijon mustard
13. Salt and pepper to taste

Instructions

1. Preheat oven: 325°F (165°C).
2. Prepare Prime Rib: Trim excess fat, if necessary. Tie with kitchen twine, if boneless.
3. Apply seasoning rub: Rub mixture evenly over prime rib, ensuring complete coverage.
4. Sear prime rib: Heat 2 tablespoons (30g) of oil in a skillet over high heat. Sear prime rib on all sides until browned (2-3 minutes per side).
5. Roast: Place prime rib in a roasting pan, bone side down (if bone-in). Roast for 15 minutes per pound or until internal temperature reaches:

• Rare: 130-135°F (54-57°C)
• Medium-rare: 135-140°F (57-60°C)
• Medium: 140-145°F (60-63°C)

1. Rest: Let prime rib rest for 20-30 minutes before slicing.
2. Horseradish Cream Sauce (optional): Mix ingredients. Refrigerate until serving.