Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Boneless Prime Rib Roast
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- Level: Easy
- Total: 2 hr 25 min
- Active: 15 min
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- 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
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
-
- Nutritional Analysis
- Per Serving
- 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
Ingredients
Prime Rib:
Sauce:
Directions
- 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.
Cook’s Note
To help plan your meal, decide what time you want to serve the meal and count back about 2 hours--that's when the roast should go into the oven.
