Join Chef Ben as he demonstrates how to make Prime Rib Roast!
Prime Rib Roast
4 Lb CAB Prime Rib Roast
1 Tbsp Kosher Salt
1 Tsp Black Pepper
1 Tbsp Minced Garlic
Preheat oven to 425 degrees.
Cut out and remove bone from the rib roast and set aside.
Season roast with salt, pepper and garlic evenly.
Using butcher’s twine, tie the bone back onto the roast prior to roasting. This will impart more flavor into the roast.
Place onto a roasting rack to elevate the roast and place into the oven to sear for around 30 minutes.
Once roast is seared, turn down the oven to 325 degrees and continue to cook until the middle reaches a temperature of 120 degrees. This will keep your roast in the rare to medium rare range.
Take out of the oven and let rest for a minimum of 10 minutes to seal in the juices.
Remove bone, slice and serve.
You can roast the rib roast for longer if you prefer your roast to be medium or higher. Roast to an internal temperature of 130 degrees for medium.
Creamy Horseradish Sauce
1 ½ Cups Sour Cream
4 Tbsp Horseradish
1 Tbsp Sugar
½ Tsp Salt
Place all ingredients into a mixing bowl.
Whisk to combine.