Ingredients

The following ingredients have 10 Servings
  • 1 4-rib rib roast (8-9 pounds)
  • 5 cloves garlic
  • 1 jalapeno pepper (chopped)
  • 1 red sweet pepper (chopped)
  • 3 tablespoons fresh thyme
  • ¼ cup fresh parsley
  • ¾ cup olive oil
  • Rib Rub ((See Ingredients Below))
  • 1 cup sour cream or crema
  • ¼ cup prepared horseradish
  • 2 tablespoons Dijon mustard
  • 1 teaspoon white wine vinegar
  • Salt and pepper to taste
  • 3 tablespoons paprika
  • 2 tablespoons cayenne
  • 2 tablespoons granulated garlic
  • 2 tablespoons onion powder
  • 1 tablespoon mustard powder
  • 1 tablespoon brown sugar
  • 1 tablespoon sea salt
  • 1 tablespoon black pepper
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1 teaspoon chili powder (spicy variety) (optional)

Instruction

  • Ensure your rib roast is completely thawed and brought to room temperature. Pat dry with a towel.
  • Add the garlic, jalapeno, sweet pepper, thyme, parsley, olive oil and prime rib rub ingredients to a food processor. Process to form a paste. Add more oil if it is too dry.
  • Slice quarter inch slits into the roast at intervals, then rub the entire surface of the meat with your seasoning paste. Get it into the crevices.
  • Bake the rib roast for 15 minutes at 425 degrees.
  • Reduce heat to 325 degrees and cook another 1.75 to 2.25 hours, basting every half hour or so with the juices, until an instant read thermometer reads an internal temperature of 120 degrees for rare.
  • Remove from heat and cover with aluminum foil. The roast will continue to cook and should reach an internal temperature of 125 to 130 degrees, closer to medium rare.
  • For the horseradish cream sauce, whisk all of the ingredients together in a bowl and transfer to a serving dish.
  • Carve the rib roast and serve with the sauce.