As the holiday season rolls in, so do our cherished family traditions. The main attraction at our Christmas day dinner table has been come to be known as "Roast Beast" in our family, a name playfully borrowed from our favorite classic holiday tale, but in reality, it’s a superbly roasted prime rib with a flavor-packed herb, horseradish, and garlic crust.
A well-prepared prime rib is not only impressive but also transforms a regular dinner into a bona fide feast. The beauty of this dish lies in its simplicity and straightforwardness. When done right, it's easy to prepare yet delivers a mouth watering centerpiece for any festive table. This is not just a meal; it's a celebration of flavor and tradition, making every Christmas dinner an occasion to remember.
The perfect prime rib
Some might say that a good prime rib roast only needs salt and pepper as seasoning, and there is wisdom in that simplicity. Salt is the unsung hero in the kitchen, especially with prime rib. It does more than just enhance flavor—it's a catalyst for moisture regulation, tenderness, and crust formation. It draws out juices that reabsorb into the meat, tenderizes the protein, and enhances browning. Generously salting is key, but I have found that you can amplify the flavor even more by combining the salt with a blend of herbs, fresh garlic, lots of fresh pepper, horseradish, and olive oil and massaging generously on the surface of the roast. These extra elements work with the salt in forming that perfect crust and intensify the natural flavors of the meat, making each bite juicier and more flavorful than the last. Now its not just a roast, its a Roast Beast.
For the roast
- 7-9 pound bone in prime rib (3-4 bones)
- 1/2 cup kosher salt
- 3 tablespoons whole peppercorns
- 6 whole peeled garlic cloves
- leaves from 6 sprigs of fresh thyme
- leaves from 4 rosemary stems
- 4 ounces grated or prepared horseradish
- 1/4 cup extra virgin olive oil
For the horseradish sauce
- 1/4 cup sour cream or crème fraîche
- 6 ounces fresh whipping cream
- 4 fresh chives, thinly sliced
- lemon wedge
- 4 ounces grated or prepared horseradish
- salt and fresh pepper
Prepare the rub
I start with whole peppercorns and pulverize them in my food processor along with the garlic cloves and herbs. Then I add the grated horseradish (or prepared horseradish, but NOT horseradish sauce) and the salt and olive oil and give it a few more pulses until it resembles a thick paste.
Get your Beast ready
Spread the mixture generously over the entire roast, massaging it in, and place the roast on a rack in a large roasting pan. Ideally, do this at least the day before you plan to cook the roast, and let it rest uncovered in the refrigerator overnight. This is where the salt is allowed to do its magic. It not only leads to deeper flavor penetration and enhanced moisture retention within the meat, but it also aids in drying out the surface of the roast. This drying effect is crucial for achieving superior browning when you roast the meat. The dry surface allows for better Maillard reaction, the chemical process responsible for the delicious crust and rich, complex flavors on the roasted meat.
Roast your Beast
Roasting a prime rib to perfection involves four crucial steps.
The first essential step is to allow the prime rib to reach room temperature, usually by taking it out of the refrigerator 1-2 hours before cooking. This step promotes even cooking, preventing the exterior from overcooking while the center reaches the desired temperature.
The second step is a slow, low temperature roast at 225 degrees. This gentle cooking process gives the meat fibers more time to break down without losing moisture and ensures a tender and juicy interior. Cooking for shorter times at higher temperature will cause the exterior to overcook and dry out before the inside reaches the desired doneness. At this temperature it typically takes 30 minutes per pound to achieve medium rare. The use of a leave-in thermometer is invaluable for monitoring the internal temperature of the meat without the need to open the oven, thus maintaining a consistent cooking environment. I have a wireless Meater thermometer that I absolutely love. Not only does it precisely monitor the internal temperature, but it calculates the time necessary to reach the selected temperature. Remove from heat when it reaches about 5 degrees before your target temperature, as it will continue to cook during the next step. For medium-rare, the target temperature is 125-130 degrees, so pull it out when it hits 120-125 and cover loosely with foil.
The third step, resting the prime rib, is adaptable in duration. After cooking, resting for at least 20-30 minutes is essential for the juices to redistribute, which enhances flavor and moisture. However, this phase can be extended if more time is needed before mealtime, offering flexibility in your cooking schedule. A longer rest won’t harm the roast; it will maintain its warmth and continue to tenderize. When ready to serve, heat the oven to 500 degrees.
Finally, a quick blast at high heat just before serving gives the prime rib a crisp, delicious crust. Put the roast back into the oven for 5-10 minutes. This last step requires no additional resting, making the prime rib ready to be enjoyed immediately.
Make the horseradish sauce
For an extra burst of flavor, consider making this homemade horseradish sauce. It's an optional but delicious addition that pairs exceptionally well with the rich taste of prime rib. Mix horseradish, sour cream, chopped chives, salt and pepper together. Whip cream until soft peaks form and fold it into the other ingredients. Let chill for at least one hour to allow the flavors to blend before serving.
