Slow Roasted Prime Rib with Au Jus & Horseradish
Serves 10
30 mins prep
240 mins cook
870 mins Additional Time
1140 mins total
Melt-in-your-mouth prime rib with a slow-roasted crust, served with a rich au jus and fresh horseradish.
Prime Rib
Au Jus
Creamy Horseradish
Prepared Horseradish
Salt Brine (day before):
Liberally season the roast with kosher salt and black pepper, then refrigerate it uncovered for 12–24 hours. Before roasting, bring it to room temperature for 2–3 hours.
8,10 ribeye roast
kosher salt
black pepper
Au Jus (start 3–4 hours before serving):
Preheat your oven to 400°F. Rub the beef bones and short ribs with tomato paste and place them on a foil-lined baking sheet. Roast for 10–12 minutes.
beef bones
short ribs
oz tomato paste
Meanwhile, heat the oil in a large heavy-bottom pot. Add the sliced shallots and onions and let them slowly caramelize for about 45 minutes, stirring frequently.
tbsp olive oil
shallots
large onion
Once the onions and shallots are caramelized, add the roasted bones, short ribs, white miso paste, soy sauce, red wine, parsley, peppercorns, garlic head, celery ribs, carrot, and 8 cups of water. Let the mixture simmer gently for 2–4 hours, adding more water as needed to keep everything submerged. Strain and keep warm.
beef bones
short ribs
tbsp white miso paste
tbsp soy sauce
cup red wine
bunch parsley
tbsp peppercorns
garlic head
celery ribs
large carrot
cup water
Creamy Horseradish
Combine the ingredients. Store in an airtight container in the fridge. This can be made several days in advance.
cup sour cream
tbsp prepared horseradish
tsp worcestshire sauce
tsp red wine vinegar
tbsp mayo
Prepared Horseradish
Combine the ingredients. Store in an airtight container in the fridge. This can be made several days in advance.
horseradish root
tbsp red wine vinegar
3,4 water
tsp salt
Prime Rib – Regular Sear:
Preheat your oven to 250°F and position a rack in the center. Heat a large pan over high for 2–3 minutes, then lower the heat to medium-high. Add avocado oil and sear the roast on all sides until well browned, about 10–15 minutes.
avocado oil
Transfer the roast to a roasting rack inside a roasting pan. Roast at 250°F for 24–26 minutes per pound, until the internal temperature reaches 130–135°F for perfect medium-rare (I pull mine at 120°F since it rises while resting). Let it rest for 30 minutes before slicing.
Prime Rib – Reverse Sear:
Preheat your oven to 250°F and position a rack in the center. Place the room-temperature roast on a roasting rack inside a roasting pan. Roast at 250°F for 24–26 minutes per pound, pulling it at 120°F for medium-rare. Let it rest for 30 minutes.
After resting, you can either:
– Increase the oven to 475–500°F and return the roast for 6–10 minutes until a golden crust forms, or
– Sear it in a hot pan with avocado oil until browned on all sides (about 10–15 minutes).
