Serves 8 to 10
For the Roast
- 1 (two- to four-rib) standing rib roast (prime rib), approximately 8 to 10 lb
- 2 Tbsp kosher salt, more to taste
- 2 Tbsp freshly ground black pepper, more to taste
For the Sauce
- 1/2 cup crème fraîche or sour cream
- 1/4 cup prepared horseradish
- 1 Tbsp Dijon mustard
- 1 tsp white wine vinegar
- Sea salt and freshly ground black pepper
By Kim Masibay
Kim Masibay is executive food editor at Art and Cook.
A day before you’re going to cook the roast, remove it from its packaging and place on a rack in a roasting pan; refrigerate, uncovered, for up to 24 hours to allow the surface of the meat to dry out.
Three hours before cooking, remove the roast from the refrigerator and let it sit, uncovered, at room temperature. Meanwhile, prepare the horseradish sauce.
In a medium-size bowl, stir together the horseradish, sour cream, and salt until well blended. Cover and refrigerate to develop flavors. Can be made 2 days ahead.
Heat oven to 200°F. Massage salt and pepper generously all over the meat.
Set the roast, with its fat cap up and rib side down, in a heavy-duty roasting pan (the ribs serve as a natural rack), and place in the preheated oven. Cook until the meat’s internal temperature, measured on an instant-read thermometer, reaches 125°F, which is almost a perfect medium-rare. This will take about 3 to 5 hours, depending on the size of your roast.
Remove the roast from the oven and cover with aluminum foil. Raise the oven temperature to 500°F. Allow the foil-covered roast to rest in a warm spot for 30 minutes. Its internal temperature will continue to rise at first, and then it will begin to drop.
Uncover the roast and place it in the 500°F oven. Cook until the meat’s surface is deeply browned and crisp, about 6 to 10 minutes. Remove from the oven and transfer the roast to a carving board and cut into thick bone-in steaks or thin boneless slices. Serve with the horseradish sauce.
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