Prime Rib with Horseradish Cream

Ingredients

• •6 lb (2.7 kg) bone-in standing rib roast (3 bones)
• •2 tbsp kosher salt
• •1 tbsp black pepper, coarsely ground
• •6 cloves garlic, minced
• •2 tbsp fresh rosemary, finely chopped
• •1 tbsp fresh thyme leaves
• •2 tbsp olive oil
• •1 tbsp Dijon mustard
• •1 cup (250 ml) beef broth
• •1 cup (250 ml) sour cream
• •3 tbsp prepared horseradish (drained)
• •2 tbsp fresh chives, finely chopped
• •1 tsp lemon juice
• •½ tsp Worcestershire sauce

Directions

1. 1Pat roast completely dry and, ideally 24–48 hours ahead, season all over with salt; refrigerate uncovered on a rack — this dry-brine produces the best crust.
2. 2Remove roast from fridge 2 hours before cooking; preheat oven to 250 °F (120 °C).
3. 3Mix garlic, rosemary, thyme, olive oil, and Dijon mustard into a paste; rub all over the exterior of the roast, pressing into the fat cap.
4. 4Place roast bone-side down in a roasting pan (the bones act as a natural rack); season liberally with black pepper.
5. 5Roast at 250 °F until an instant-read thermometer inserted in the centre reads 120 °F (49 °C) for medium-rare, approximately 3 to 3½ hours — begin checking at the 2 h 30 min mark.
6. 6Remove roast from oven, tent loosely with foil, and rest 30 minutes; meanwhile increase oven temperature to 500 °F (260 °C).
7. 7Uncover roast and blast at 500 °F for 10–15 minutes until a deep brown crust forms all over; rest an additional 10 minutes — temperature will rise to about 130 °F (54 °C).
8. 8While roast rests the second time, place roasting pan over a burner on medium heat; add beef broth and scrape up all browned bits, simmering 3 minutes for a simple jus.
9. 9Stir together sour cream, horseradish, chives, lemon juice, and Worcestershire in a bowl; season with salt and pepper and refrigerate until serving.
10. 10Slice roast between bones for bone-in portions, or remove bones as a rack and slice meat crosswise into thick slices.
11. 11Serve with strained pan jus poured over slices and horseradish cream on the side.
12. 12Leftovers make extraordinary next-day sandwiches on crusty rolls with the horseradish cream.

💡 Ask your butcher to 'french' the bones and tie the roast if you want the most elegant presentation. If you can't find prepared horseradish, fresh horseradish root is available at most Canadian grocers — grate 2 tbsp and mix with 1 tsp white vinegar as a 1:1 substitute.

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