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Help! In need of fresh ideas for large bone in Prime Rib roast

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My husband's boss gave us a huge bone in Prime Rib for Christmas which is currently in our freezer and we would like to make it soon. We want to try something new and memorable for this juicy meat. All of your expert ideas are appreciated!

~DD

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  1. This sounds like a lot of steps, but it really isn't. Your day is freed up and the attention on the roast is very minimal. A good kitchen timer is the only requirement. I've tried several options, but what I've outlined below gives me superior results.

    Blend olive oil, garlic, salt, pepper and rosemary in the food process until it's a nice paste. Rub the paste all over the roast and let it marinate for at least 2 hrs. At least 90 minutes before cooking I bring the roast out to let it get to room tempurature.

    I heat the oven to 375 and roast in a roasting pan on a rack for 1 hour...turn off the oven, but leave the roast in there for 3.5 hours and DO NOT OPEN THE OVEN...no matter what!. An hour before serving, turn oven back on to 375 and roast 40-45 more minutes. Pull out and let rest 20 minutes before carving.

    It's a perfect, perfect prime rib. The drippings boiled down with some red wine make a fabulous sauce. I make a creamy horseradish sauce for the side, too.

    4 Replies
    1. re: FoodChic

      This is just what I needed. I received an 8 pound prime rib, now I have an easy wasy to prepare it.

      Would love to have your recipe for the horseradish sauce; and; also, what other sides do you serve with the prime rib, please.

      1. re: Wtg2Retire

        Horseradish sauce:

        Horse Radish Sauce Recipe:
        Horseradish Sauce:

        2 tablespoons freshly grated horseradish (This is an optional amount. We double our
        horseradish sine we like it with kick! )
        8 ounces sour cream drained
        1/4 cup fresh lemon juice
        1 tablespoons Worcestershire sauce
        1/2 teaspoon black pepper
        Salt
        Dash hot sauce

        Just mix together.

        I make gruyere potatoes au gratin and green bean almondine.

        1. re: FoodChic

          I sometimes use creme fraiche instead of the sour cream--it seems to highlight the horseradish nicely.

      2. re: FoodChic

        I do a similar marinade as FoodChic, but apply after browning the meat (and rendering fat to save for Yorkshire pudding), then I cook long and low, perfecto!

      3. My first thought was Yorkshire pudding - prime rib seems to be made for it! Serve with minted peas.

        I also like to put dried porcinis into my spice grinder, turn into powder, and rub on the meat with salt and pepper. We serve this with roasted garlic and chive mashed potatoes and celeriac with caramelized onion or crispy shallots with simple greens such as kale or even grilled or roasted tomatoes.

        1. My Christmas Prime Rib was slathered with a Roasted Garlic & Horseradish paste. Twas yummy.

          1. My mouth is watering and I can't wait to begin now! I want to try FoodChic's recipe for the roast and sauce; they sounds delightful. All of the other ideas sound fabulous as well! I'm so thankful for you all! I am already busy looking up some Yorkshire pudding recipes. You chowhounds are the best!