@maxthemeatguy: The Perfect Prime Rib #primerib #holidayroast Recipe: 1. Remove silverskin and trim rib roast 2. Remove bones by following the curve with your knife 3. Tie up roast with butchers twine. Don’t go too tight, roast will slightly expand while cooking 4. Season prime rib and rack of ribs with a coarse rub like montreal steak seasoning 5. Leave in fridge uncovered overnight to dry brine (or at least 1 hour) 6. Remove from fridge and apply paste (recipe below) over all sides of prime rib 7. Place roast and ribs into a 250F oven (try to have the prime rib in the middle of the oven) 8. Remove once prime rib hits 123F internal for rare/medium rare and 133F for closer to medium 9. At this point the ribs should be fully cooked, but leave in oven during the rest if they aren’t quite tender 10. Rest prime rib for 30 min (hour tops) then place back into oven at the highest temp, searing for 5-10 min. Remove as soon as color looks good 11. Immediately slice, serve with horseradish sauce (recipe below) Notes: - this was a 10lb bone in prime rib. Adjust paste amount according to size of prime rib - this recipe works great if cooking a boneless prime rib Horseradish Paste: -2T Mayo -1T Mustard -1T Prepared Horseradish -1T Worcestershire sauce -2 Garlic gloves chopped -1t Fresh rosemary chopped -1t Fresh thyme chopped Creamy Horseradish Sauce: -2-3T Horseradish -1/4c Sour cream -1t Dijon mustard -1T Mayo -1T Chopped chives -Dash of cayenne

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Thursday 22 December 2022 18:31:59 GMT