Ingredients:
- 1 (4-6 pound) bone-in prime rib roast (standing rib roast)
- 2 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary, crushed
- 1/2 teaspoon paprika
- 2 tablespoons olive oil
- 1 cup sour cream
- 2 tablespoons prepared horseradish, or more to taste
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh chives
- Salt and pepper to taste
Instructions:
- Combine salt, pepper, garlic powder, onion powder, thyme, rosemary, and paprika in a small bowl. Rub the mixture evenly all over the prime rib. Place the roast on a wire rack set over a baking sheet and refrigerate uncovered for at least 24 hours, or up to 48 hours.
- Remove the roast from the refrigerator 2-3 hours before cooking.
- Preheat oven to 450°F (232°C).
- Pat the roast dry with paper towels. Rub with olive oil. Place the roast in the roasting pan on the rack. Sear in the preheated oven for 15 minutes.
- Reduce oven temperature to 325°F (163°C).
- Calculate the approximate prime rib cooking time based on the desired doneness and the weight of the roast. Approximate cooking times per pound (0.45kg) at 325°F (163°C) are: Rare: 13-15 minutes per pound (0.45kg) (120-125°F/ 49-52°C internal), Medium-Rare: 15-17 minutes per pound (0.45kg) (130-135°F/ 54-57°C internal), Medium: 18-20 minutes per pound (0.45kg) (140-145°F/ 60-63°C internal), Well-Done: 21-23 minutes per pound (0.45kg) (150-155°F/ 66-68°C internal)
- Insert the meat thermometer into the thickest part of the roast, avoiding bone. Cook to your desired internal temperature (see above guidelines).
- Remove the roast from the oven and tent loosely with aluminum foil. Let rest for at least 30 minutes before carving.
- While the roast is resting, whisk together sour cream, horseradish, Dijon mustard, and chives. Season with salt and pepper to taste.
- Carve the prime rib into slices and serve immediately with horseradish cream (if desired) and your favorite sides.