The cooking method for this show-stopping roast may seem unconventional, but that’s by design: Roasting at an initial high temperature sears the outside into a crust, then shutting off the oven and leaving the roast inside allows it to cook itself to the perfect medium rare. Use that time to whip up the creamy horseradish sauce.
| Level: | Easy |
| Total: | 2 hr 25 min |
| Active: | 15 min |
| Yield: | 10 to 12 servings |
Ingredients
- 2 sticks (1 cup) unsalted butter, at room temperature
- 1/4 cup prepared horseradish
- 2 tablespoons mixed or tri-color peppercorns, coarsely cracked
- Kosher salt
- One 7- to 8-pound boneless prime rib roast
- 2 cups sour cream
- 2/3 cup prepared horseradish, drained
- Kosher salt and freshly ground black pepper
- 1 bunch fresh chives, coarsely chopped (about 3/4 cup)
Instructions
- For the prime rib: Preheat the oven to 500 degrees F. Put the butter, horseradish, peppercorns and 2 tablespoons salt in a medium bowl and stir until evenly combined. Slather the seasoned butter evenly over the top and sides of the roast (leave the bottom bare) and put on a rack set in a large roasting pan. Roast for 35 to 40 minutes (5 minutes per pound), then turn the oven off and let the roast sit inside the oven for 1 1/2 hours (do not open the oven door during this time). It should be dark golden brown on the outside and medium rare on the inside.
- For the sauce: Meanwhile, whisk the sour cream, horseradish, 2 teaspoons salt and 1 teaspoon pepper together in a medium bowl until well combined. Stir in the chives, cover and refrigerate until ready to serve.
- Cut the roast into 1-inch-thick slices and serve with the sauce.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 1070 |
| Total Fat | 99 g |
| Saturated Fat | 46 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 40 g |
| Cholesterol | 232 mg |
| Sodium | 847 mg |
Reviews
I had a 6lb boneless rib roast, and it was delicious…however it was beyond too rare. I had to cover and bake another 15 minutes after following recipe exactly, just to get it medium rare. But overall it was quite good!
Beautiful results however over six years of using this method, there have been times of fluctuations. These can be managed by monitoring the center temp for the prescribed 135 degrees for medium rare. Moving towards each end progressively gets more done.
This is the only way I will ever do prime rib!
Followed the recipe exactly. First off, my house got filled with smoke due to burning butter. Cooked at 500 degrees, 5 minutes per pound and let sit for 1 1/2 hours. The meat was raw. First recipe on food network I will give a zero.
I’ve made this prime rib several times and it comes out perfectly every time. So simple and so good.
Really good. I roasted a 10 pounder and roasted it a little too long and it was a smidge overcooked. Next time I’ll go by the instructions I also used one reviewer’s tip to roast with sliced onions underneath. I used 2 and wish I’d used 5 or 6. Everyone loved the onions – and the sauce. The sauce was wonderful on mashed potatoes too
This crazy closed oven method works surprisingly well. I modified the time a bit because my wife likes it less rare than I do. I can confirm that this recipe works well if you do 6.5 minutes per pound. My 5 pound prime rib was in for about 32 minutes at 500 before I turned it off and it came out just a bit over medium rare. Pink and amazing all the way in the middle. Also I highly recommend putting a bunch of sliced onions at the bottom of the roast and using those as a garnish (Salty and savory caramelized onions were the surprisingly delicious result for me) My Au Jus was different due to a lack of wine sadly. I used Drippings, beef broth, some Worcestershire, corn starch and some garlic salt were my substitute.
This was the best standing rib roast that I have ever had! The butter/horseradish mix was the secret. Everyone absolutely loved it. I had 6 friends over and everyone raved. I will definitely make this again. I actually planned to make the sauce, but didn’t have time, and forgot about it until the meal was served, but I will try that next time I make this. Delicious.
This was excellent. Ha dto turn the oven on at 325 for about 20 minutes to get it to medium rare at the 1 1/2 hour mark, bu this was the best way to cook a roast hands down.
GREAT
This recipe was extremely successful last Christmas and I am repeating it for traditional prime rib Christmas dinner 2021, in honor of my husband lost to cancer this year and my father lost 15 years ago, both beef lovers.