How To Video
Harris Ranch Prime Rib Roast
- 1 cup olive oil
- 1 cup minced fresh garlic
- 1 cup crushed black pepper
- 1/2 cup course salt Kosher or sea salt
- 1/2 cup fresh chopped rosemary
Whole-Grain Mustard Horseradish Sauce:
- 1/2 cup whole grain mustard
- 1 cup sour cream
- 1 cup mayonnaise
- 4 dashes Worcestershire sauce
- 4 dashes Tabasco sauce
- juice from 1/2 lemon
- 1/2 cup prepared horseradish
Preheat oven to 350º F.
2. Rub olive oil over top and sides of roast.
3. Mix above ingredients and coat top of prime rib evenly.
4. Place beef roast (fat side up) on roasting rack or shallow roasting pan to catch juices.
5. Roast uncovered in oven approximately 15 to 20 minutes per pound or until meat thermometer reads 5º below desired doneness; 115º for rare, 120º for medium rare, 125º for medium.
6. Allow roast to stand for 15 to 20 minutes before slicing. During standing time, the temperature will continue to rise a minimum of about 5º and reach the desired doneness.
7. Slice to desired thickness and serve au jus and horseradish.
Start by taking your rib roast out of the refrigerator, trim off any extra fat and let it settle at room temperature for an hour or more. This will give you plenty of time to get all your seasoning ingredients together and side dishes prepped.
Before you begin prepping the meat, preheat your oven to 350º F. If you're using a convection oven, set it to 325º F.
Next, rub 1 cup olive oil over the top and sides of the roast. This will help the seasonings adhere.
Mix all of your seasoning ingredients together and apply the rub to your roast.
Place the rib roast fat side up on a roasting rack or shallow roasting pan to catch the juices.
Place your prime rib in the oven to roast for about 2 to 3 hours.
While you're waiting, you may want to prepare our whole-grain mustard horseradish sauce - a perfect compliment to your Harris Ranch rib roast.
Combine all of the ingredients, then blend together and refrigerate until ready to use.
After about two hours, test your rib roast for doneness with a meat thermometer. You can find one at most supermarkets or home stores. Invest in a good one because it can be your best friend to avoid overcooking. It should read 5º F below the desired doneness. Remove the roast when your thermometer reads:
115º F for rare
120º F for medium rare
125º F to 130º F for medium
Let the roast stand for at least 15 to 20 minutes before slicing. Don't worry about tenting it with foil. During standing time the temperature of the roast will continue to rise a minimum of about 5º F - even uncovered.
Slice to your desired thickness and serve with whole-grain mustard horseradish and any side dishes such as baked potato, broccoli and squash.
Try one of our savory Harris Ranch topping suggestions on your prime rib roast…
Slivered Garlic and Onions
Cabernet Reduction Sauce