Ingredients

The following ingredients have 4 Servings
  • 1 Prime Rib Roast, about 8 pounds
  • 1 heaping tablespoon chopped garlic
  • 2 tablespoons coarse kosher salt
  • 1-2 tablespoons coarsely ground black pepper
  • 1/2 cup dijon mustard
  • 1 cup sour cream
  • 1/4 cup prepared horseradish
  • kosher salt & freshly ground black pepper, to taste
  • a spoonful of dijon, optional

Instruction

  • Preheat oven to 450°F.
  • Bring roast to room temperature (allow to sit on counter for at least an hour).
  • Put chopped garlic and salt together onto a cutting board. Using the side of your chef's knife, press down firmly while sliding your knife, making a paste. Mix garlic paste with mustard and pepper. Set aside for at least 15 minutes to allow flavors to meld.
  • Place roast on a rack in a roasting pan. Slather roast with mustard mixture, covering all sides. Roast for approximately 20-30 minutes or until the outside is nicely browned.
  • Reduce heat to 350°F. Continue cooking roast for approximately 2 hours more or until an internal temperature reaches 125°F-130°F (this will give you a medium-rare roast which, for prime rib, is what you want). Remove from oven and let rest for 20 minutes. Carve and serve with horseradish cream on the side.
  • Mix all ingredients together. Allow to sit at room temperature while the roast is cooking. Can also be made in advance and chilled in the refrigerator.