Ingredients

3 tbsp kosher salt

1 tbsp coarse black pepper

6 lb prime rib

3 tbsp olive oil

3 lb oxtails (or meaty beef bones for rich flavor)

Pepper, to taste

2 large carrots (roughly chopped)

1 tsp beef base

3 celery ribs (roughly chopped)

6 cups low-sodium beef stock

1/2 cup dry red wine (such as Cabernet Sauvignon or Merlot)

1 tbsp tomato paste

2 sprigs fresh thyme

5 garlic cloves (peeled and smashed)

1 large bay leaf

Salt, to taste

1 large onion (quartered)

5 tbsp prepared horseradish

2 tsp Worcestershire sauce

1 cup sour cream

1 tbsp Dijon mustard

2 tbsp mayonnaise

Instructions

Step 1: Begin by seasoning the 6-pound prime rib roast with 3 tablespoons (about 30 grams) of kosher salt at least 24 hours before cooking. This dry brining enhances flavor. On the day of cooking, preheat your oven to 250°F (120°C) and adjust the oven rack low. Remove the rib bones from the roast, then tie them back on for even cooking. Let the roast sit at room temperature for 5 to 6 hours before roasting.

Step 2: In a large pot, heat 3 tablespoons of olive oil over medium heat. Add 3 pounds of meaty bones such as oxtails and brown on all sides for 10-12 minutes. Add 5 smashed garlic cloves, 2 chopped carrots, 3 chopped celery ribs, and 1 quartered onion. Stir in 1 tablespoon of tomato paste and cook for another 10 minutes.

Step 3: Pour in 1/2 cup dry red wine and scrape the bottom of the pot to deglaze. Add 6 cups of low-sodium beef stock and bring to a boil. Reduce heat to a simmer, add 2 sprigs of thyme and 1 bay leaf, and let the broth simmer uncovered throughout the roasting time.

Step 4: Insert a meat thermometer into the center of the roast. Place the roast in the oven and cook for about 3 hours until it reaches 115°F for rare or 120°F for medium-rare. Remove the roast, tent with foil, and rest for 20-30 minutes to redistribute juices.

Step 5: While the roast rests, prepare the horseradish sauce by mixing 1 cup sour cream, 5 tablespoons prepared horseradish, 1 tablespoon Dijon mustard, 2 teaspoons Worcestershire sauce, and 2 tablespoons mayonnaise until smooth. Set aside.

Step 6: Place the rested roast under the broiler for 1-2 minutes per side to form a browned crust. Let it rest briefly, then strain the au jus, removing excess fat if desired. Slice the roast and serve with the au jus and horseradish sauce.

Tips & Variations

Dry brine the prime rib with kosher salt at least a day ahead for deeper seasoning and better crust.

Use oxtails or meaty beef neck bones for a richer, more flavorful au jus.

For a milder horseradish sauce, reduce the amount of prepared horseradish or add extra sour cream.

Try adding a splash of balsamic vinegar to the au jus for an extra layer of tangy sweetness.

FAQs

Can I use a different cut of beef instead of prime rib?

While prime rib is ideal for this recipe’s tenderness and flavor, a ribeye roast can be used as a substitute. Adjust cooking time based on size and thickness.

How do I know when the prime rib is cooked to the right temperature?

Use a reliable meat thermometer inserted into the thickest part of the roast. For rare, aim for 115°F; for medium-rare, 120°F. The temperature will rise a few degrees during resting.