SLOW-ROASTED PRIME RIB WITH HORSERADISH CREAM
Country Natural Beef
Swap the turkey this holiday season for slow-roasted prime rib and serve it up with a side of roasted potatoes and horseradish cream.
1 (5-rib) bone-in standing rib roast (about 12 to 15 pounds)
2 1/2 Tbsp kosher salt
1 Tbsp freshly ground black pepper
Several sprigs fresh rosemary, for resting
2 cups crème fraîche or sour cream
1/2 cup prepared horseradish
3 Tbsp sliced fresh chives
2 Tbsp fresh lemon juice, plus more to taste
1 tsp kosher salt, plus more to taste
Prime Rib Roast
Place the beef in a roasting pan bone-side down and season it all over with the salt and pepper. Refrigerate, uncovered, for at least 12 and up to 48 hours. Allow the beef to come to room temperature for 2 to 3 hours before roasting.
Preheat the oven to 450˚F.
Roast the beef, bone side down, for 25 minutes. Decrease the heat to 300˚F and continue to roast until the center of the thickest part of the meat registers 115˚F on an instant-read thermometer for rare, or 125˚F for medium rare. After about 2 hours of roasting, begin checking for doneness, but it will likely take between 2 1/2 to 3 1/2 hours to roast. (The exact cooking time will depend on many factors, such as the weight of your roast, the temperature of the beef before it went in, and the functionality of your oven.)
Transfer the roast to a large cutting board and place rosemary sprigs underneath, on top, and all around it. Wrap the whole thing loosely with foil and allow the roast to rest for 20 to 30 minutes before carving.
For the horseradish cream: In a small bowl, whisk the crème fraîche or sour cream, horseradish, chives, lemon juice, and salt. Taste and add more lemon juice or salt, if desired.