The ultimate holiday show stopper that is much easier than you think. You will get a standing ovation when you present your gorgeous holiday platter of perfectly roasted beef.
This recipe has been created for a boneless Prime Rib since its so much easier for someone who has never made this cut of meat for a holiday dinner. It is way easier than it looks. Its all about the roasting and these three points sum it up.
- Take your roast out of the refrigerator 2 hours before roasting as it needs to begin its time in the oven at room temperature. If you put it into the oven cold, the outside edge will be gray and overcooked but the center will be raw.
- Do not even think about making a prime rib of beef without a meat thermometer. You cannot judge when its done and if you make a cut in it to check for doneness the juices will run out into the pan and you’ll be left with a lump of gray dry meat.
- This is the easiest tip. When you take your roast from the oven, it has to sit on the cutting board for 20 minutes before you slice it. It works out well, as this is when you put your baking dish of creamed parmesan spinach into the oven to heat.
How to buy a Prime Rib of Beef! For four people you will need a 3 pound boneless roast and for six people a 4 1/2 pound roast. Its 3/4 of a pound per person. I like my roast cut from the ‘small end’ of the whole roast. Ask for this and also ask the butcher to tie it for you. Easy so far.
- 5 to 6 pound Boneless Prime Rib of beef – called First Cut, tied
- 1 tablespoon olive oil
- 1 tablespoon sea salt
- 1 tablespoon freshly ground black pepper
- 1 tablespoon chopped fresh rosemary
- Preheat the oven to 450°F.
- Place roast fat side up in a metal roasting pan. Mix the olive oil, salt, pepper and roasemary and spread on all sides of the roast, patting on so it sticks. That’s really all you need to do to a rib roast. The temperature does the rest.
- You will be searing the meat in a hot oven and then finishing the cooking at a moderate temperature for a beautifully browned herb salted crust and tender rosy pink interior.
- Roast in the pre-heated 450° oven for 20 minutes, then reduce heat to 300°F and cook until an instant-read thermometer inserted horizontally into the center of the meat reads 125°F. DO NOT LET IT GO BEYOND THIS TEMPERATURE. This takes about ten minutes per pound, or about 40 minutes for a 4 pound roast. (Adjust time according to the weight of your roast.)
- Remove from oven and allow the meat to rest approximately 20 minutes before even THINKING about slicing.
- To carve your roast, remove the string and slice into one half inch thick slices using a long, thin, sharp knife and arrange on a platter.
While meat is resting, make your Horseradish Sauce
- 1/4 cup prepared or cream horseradish
- 1 cup (8 ounce container) whole fat Greek yogurt or sour cream
- 2 tablespoons fresh lemon juice
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon black pepper
- 1/2 teaspoon sea salt
- In a medium-sized bowl, combine horseradish, Greek yogurt, lemon juice, Worcestershire, salt and pepper.
- Refrigerate until ready to serve. Place dish of sauce on table to spoon over slices of carved prime rib.