Be the star of the show this Christmas or New Year’s with my recipe for Prime Rib and thank me later 🙃 ➡️ Recipe: PRIME RIB Serves 5-7 * 5-6 lb prime rib, bone-in * ~2-3 tbsp kosher salt * ~2-3 tbsp black pepper * 4-5 cloves garlic, sliced into bit chunks * 1 stick of butter, room temp (~1/2 cup) * 1/2 tbsp fresh thyme, finely minced * 1/2 tsp smoked paprika * 1/2 tsp garlic powder * 1/2 tsp onion powder * 1/2 tsp kosher salt * 1/2 tsp black pepper * 2 small onions, peeled and cut into quarters * 4-5 carrots, peeled and cut into 3-4 inch pieces * 5 celery stalks, cut into 3-4 inch pieces * 1 bulb of garlic, leave peel on and slice in half horizontally * 7-8 sprigs of fresh thyme * Kitchen twine * Meat thermometer Au Jus— * 1/4 cup beef pan drippings or 3 tbsp butter * 3 tbsp red wine (I used Cabernet Sauvignon) * 2 cup beef broth * 1/2 tbsp Worcestershire sauce * 1/2 tsp all purpose flour * Season with kosher salt to taste (~ 1/2-1 tsp) Creamy Horseradish Sauce— * 1 cup sour cream * 1/3 cup cream style horseradish sauce * 1/3 cup chives, finely minced * 2 tbsp Kewpie mayo or mayo of choice * 2 tbsp milk or water * 1/2 tablespoons Worcestershire sauce * 2 tsp white distilled vinegar * 1/2 tsp kosher salt * 1/4 tsp black pepper 1. **Remove prime rib from fridge for 2-3 hours at room temperature. This ensures even cooking. Also leave butter out at room temp** 2. Preheat oven to 500°F. Trim and remove silver skin and excess fat around the prime rib. 3. Optional: French the rib bones by trimming the excess meat and fat down to the bone about 2 inches down to the meat to expose a “cleaner” look. 4. Tightly tie kitchen twine 1 1/2 inch in between the entire prime rib to keep the bone from separating while cooking. Trim off excess twine. 5. Pat dry meat with paper towel then heavily season rib and meat with salt and black pepper. 6. Using a small pairing knife, poke enough holes into the meat and then insert sliced garlic into the holes. Space it out evenly. 7. In a small bowl, combine butter, thyme, paprika, garlic powder, onion powder, salt and pepper. Mix until everything is well combined. 8. Spread all of the compound butter evenly over the prime rib. 9. Place prime rib in a large baking dish over a bed of onions, carrots, celery, garlic and thyme. 10. Leave uncovered and place baking dish in the oven, cooking the prime rib at 500°F for 15 mins to allow a crust to form. 11. Do not open the oven. Adjust temperature to 285°F and bake the prime rib for 15 minutes per pound of the prime rib (i.e. 5lbs = 1 hour and 15 mins of cook time) This will vary on the weight of your cut. 12. Using a thermometer, temp your prime rib to the center of the meat to 115-120F for medium rare or 125-130F for medium doneness. (Resting the prime rib will increase the temperature to 125-130F for med-rare & 135-140F for medium) 13. Quickly but carefully remove some of the pan drippings from the pan and set aside. 14. Tent the prime rib with foil and let it rest for 30 minutes before slicing. 15. In a small bowl, combine sour cream, horseradish, chives, mayo, Worcestershire sauce, vinegar, milk, salt and pepper. Mix until combined. Leave in fridge until ready to serve. 16. In a small saucepan, bring pan drippings to a low simmer. Add flour and whisk, cooking the flour for about 1-2 mins. Add wine and whisk well for 2 more minutes. Add beef broth to thin out the sauce. Taste test and adjust salt seasoning if needed. Set aside. 17. Once the prime has rested, cut and remove twine then slice to serve. Serve with au jus and creamy horseradish. Enjoy! #primerib #primeribrecipe #christmasdinner #newyearsdinner #holidayrecipes #EasyRecipe #Recipe #holiday - @stephvnietea