Prep 5 mins
Cook 2 hrs
A simple way to cook a wonderful roast.
- prime rib roast (at least 4 ribs)
- salt and pepper
- 2 garlic cloves, halved
- 1 teaspoon hot horseradish
- 1 cup sour cream
- 1 teaspoon red wine vinegar
- 1 pinch salt
- 1 pinch sugar
- Tabasco sauce (optional)
- On the roast, rub the garlic, then the salt and pepper and place it, fat side up, in an uncovered pan.
- Sear in a very hot oven (450-475 degrees) for 30 minutes, reduce heat to 300 degrees, and cook as follows: Rare- 18-20 minutes per pound, Medium- 25 minutes per pound, Well done- 30 minutes per pound.
- May be served with Horseradish sauce.
This was the first time I had made prime rib at home so I was a little nervous about any recipe. This was simple, with very few ingredients, and that is why I chose it. I didn't want something loaded down with seasoning to overpower the flavor of the roast. This fit the bill perfectly. This was simply wonderful! The meat was so flavorful, and it cut so tender, and melted in your mouth. We love horseradish too, so I also made the sauce, which was just as wonderful as the roast. This is definately a keeper Miss Annie! Already planning on making it again for New Years!
Ths is a FINE method for cooking prime rib. Have used the same method for 20 years +, however, I cook a TOTAL of 18 min. per pound for rare to med.rare, including the searing at 450-475 degrees. I also place slivered fresh garlic into 16 or more slits in the roast, after rubbing w/salt and pepper. Sometimes I press flour into the top side to give extra boost to the crunchiness of the crust. As others have said, NEVER buy less than 3 ribs, even if cooking for 2. It makes great leftovers. To be a nut about it, I use a calculator to multiply the lbs and tenths of pounds by 18, then divide by 60 to get the total cooking time in hr(s) and minutes by decimal point. I then subtract 30 min from this total and that is the remaining time at 300 degrees. Additional resting time of 15-20 minutes is cruital. This is NEVER fail and so simple. Thank you Miss Annie for posting. Really keeps me from having to run to my very old edition of the New York Times Sunday cookbook.
This was a part of our family Christmas Eve dinner and it was excellent! As my husband was carving, he said "this is done perfectly"! A great method to cook prime rib. Thanks for the recipe!