Prime Rib of Beef
This is truly prime rib done right. Every bite is absolutely mouth-watering. Also a great left-over thinly sliced for lunch on rye bread or for hot open-faced sandwich.
Ingredients
- Prime Rib (with or without bone - I prefer to use a boneless prime rib)
Wet Rub
- 1 cup Prepared Horseradish
- ½ cup Kosher Salt
- 2 tbsp Crushed Black Pepper
- 2 tbsp Garlic Powder
- 2 tbsp Onion Powder
- 2 tbsp Sugar
- ¼ cup Olive Oil
Serve
- Horseradish Cream (prepared separately)
Instructions
- Clean and lightly trim Prime Rib of Beef. You want to leave a lot of the fat intact - that is where the flavor is.
Wet Rub
- Mix together Prepared Horseradish, Kosher Salt, Crushed Black Pepper, Garlic Powder, Onion Powder, Sugar and Olive Oil. Spread all over roast. Let rest in refrigerator overnight, before roasting.
Cook
- Place roast in pan and slow roast at 300℉ for 2 hours. Check internal temperature - it should be 125℉. If needed depending upon roast size continue cooking.
- When done let rest 20 minutes before slicing. Serve with Horseradish Cream Sauce.
