Prime Rib Roast

Prime Rib Roast 

1 cup butter

1/4 cup horseradish sauce 

2 tbsp peppercorns, coarsley cracked 

1 tbsp kosher salt 

2 cloves garlic, minced 

8 lb prime rib roast 

Sauce:

2 cups sour cream 

2/3 cups horseradish sauce 

Kosher salt 

Fresh ground pepper 

3/4 cup  chopped fresh chives 

Preheat oven to 500 degrees. 

In a medium size bowl mix together butter, horseradish sauce, pepper and salt until well combined. Spread the seasoned butter evenly over the top and sides of the roast, leaving the bottom bare & put on a rack set in a medium/large roast pan bone side down. 

The prime rib is roasted at high heat and then without opening the door, the oven is turned off and the roast remains in the oven for 2 hours.  To calculate the cooking time for assorted sizes of prime rib roast, for every 1 lb in weight, multiply X 7. After the high heat cook, the heat is turned off (oven closed at all times). The roast then stays in the oven for an additional 2 hours. The 2 hours is a fixed duration for any size of roast. As an example an 8 lb roast cooks at 500 degrees for 56 minutes and then the oven is turned off and the roast continues to cook for 2 hours. 

While roast is cooking, whisk all sauce ingrediants together in a small bowl until well combined, cover and refridgerate until ready to serve. 

Transfer roast to cutting board or serving platter. No resting required. Reserve pan drippings to make gravy. Slice roast and serve with gravy