ELIZE’S EASIEST PRIME RIB
With creamy horseradish sauce.
Order your prime rib roast with “the ribs cut away and tied back,” which makes the roast easier to cook and carve. The butcher will trim some fat, cut the ribs away and secure them under the roast (in lieu of a roasting rack), and tie the roast for you.
Leftovers can be refrigerated in an airtight container for up to 4 days.
- 1 prime standing rib roast (3 to 4 bones)
- 1 tablespoon salt (you might not need all of this)
- freshly ground black pepper
- fresh rosemary to taste
- Horseradish cream sauce:
- 1 cup heavy cream
- 1 cup sour cream
- ¼ cup prepared horseradish
- 1 teaspoon freshly ground black pepper
- ½ teaspoon kosher salt
- ¼ teaspoon cayenne pepper, optional
Pat the roast dry with paper towels and season generously with the salt and black pepper, being sure to coat the sides, ends, and the ribs below. Don’t worry about using all the salt.
Place the roast in a roasting pan or a metal baking pan with the ribs in the pan and the fat cap up.
Leave at room temperature for about 2 hours.
Arrange a rack in the middle of the oven and heat to 220°C.
Place the roast in the oven for 15 minutes. (Be prepared, during this time, the roast is going to put off a fair amount of fat and there will be smoke – open a few windows.)
Don’t worry, the roast will be done with smoking after this and your kitchen will be smoke-free afterwards.
Reduce the oven temperature to 160°C, sprinkle roast with fresh rosemary and continue to cook the roast for at least another hour before you begin checking the roast’s temperature. (20 min per 500 g). Larger roasts can take a total of 1 ½ to 2 hours.
When the roast has reached your desired temperature, (I used a thermometer) remove the roast from the oven and transfer to a clean cutting board for carving. Cover in aluminium foil and rest for 30 minutes.
Use a knife to cut away the twine. Pull the prime rib roast away from the bones, and cut into ½ inch thick slices.
Serve with plenty of horseradish cream or gravy.
Horseradish sauce:
Place all the ingredients in a medium bowl and whisk until smooth. Cover and refrigerate until ready to serve.
Recipe and photo: Elize de Kock
