Name: Boneless Prime Rib Roast
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT2H25M0.000S
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)

Directions

Watch how to make this recipe.

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.