Prime Rib is a showstopping centerpiece. We prefer to serve it on the bone for a most impressive presentation. The jus and horseradish cream sauce can be prepared in advance, giving you more time to enjoy with your guests!
Serves 6 generous portions
1 - 4-bone rib roast
Rube’s Steakhouse Blend Meat Rub (can substitute seasoning of your choice)
For the Au Jus:
1 teaspoon whole black peppercorns
½ teaspoon dried thyme
½ teaspoon garlic powder
2 cups unsalted beef stock
Pat surface of roast to dry and season liberally with Rube’s Meat Rub. You can do this in advance and refrigerate overnight, or one hour before cooking. Place prime rib in a roasting pan with fat side up. Remove prime rib from refrigerator one hour before cooking to bring to room temperature.
2. Preheat oven to 425 degrees fahrenheit.
3. Place roasting pan in oven and roast for 45 minutes, allowing a crust to form. Then reduce oven temperature to 350 degrees fahrenheit. Bake until the center of the roast is done to your liking, which for us is about another hour for a 4-rib roast. The USDA recommends cooking to 145 degrees, though we pull ours when an instant-read digital thermometer reads 125 degrees. Remember, the roast will continue cooking after you remove it and internal doneness will climb another 10 degrees. Ours ends up being medium rare in the center. Outer pieces will be more done than center pieces. Pro tip: Consider using a bluetooth thermometer to alert you when the meat is cooked to your liking. Otherwise, near the end of cooking time, begin checking for doneness more frequently. Outer pieces will be more done than center pieces.
Transfer the prime rib roast to a cutting board and let stand, loosely tented with aluminum foil, 15 minutes before carving.
4. While roast is baking, prepare your au jus. Add beef stock to a saucepan and bring to a boil with whole peppercorns, thyme and garlic powder. Then reduce to a simmer for approximately 20 minutes. Taste for seasoning. If too salty, add more unsalted beef stock. Strain out solids and serve warm alongside prime rib slices in individual portion cups or ramekins.
5. For a traditional steakhouse preparation, you can also serve prime rib with a side of horseradish sauce. You can use store-bought prepared horseradish, or for a creamier version, strain the liquid from ½ cup of prepared horseradish. In a cold mixing bowl or using a hand mixer, whip a cup of heavy whipping cream until it becomes thick. Add in drained horseradish and season with salt and pepper. Whip until combined and serve in a ramekin.
6. Slice prime rib into desired portions and serve jus and horseradish sauce on the side.
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