For the Ribeye Roast:
- 7-9 lb New Zealand grass-fed Prime Rib (standing rib roast), 3-4 bones wide (tip: look for the Taste Pure Nature logo)
- Kosher salt
- Freshly ground pepper
For the Horseradish Cream:
- ⅔ cup sour cream or creme fraiche
- ⅓ cup prepared horseradish
- Squeeze of lemon juice
- Kosher Salt and freshly ground pepper, to taste
- Butcher’s twine
- Instant-read thermometer
- 1. The night before, trim and dry brine the roast. To save time carving the roast, consider separating the ribs from the roast and tying all together with butcher’s twine. This way, you get the lovely flavor of cooking the roast bone-in without the hassle when carving. You can ask your butcher to do this for you or skip this step entirely and separate the ribs before serving, your choice. To dry brine, place the rib roast on a wire rack set into a rimmed sheet pan, and sprinkle generously all over with kosher salt, using about a ½ teaspoon per pound. Set in the refrigerator uncovered.
- 2. About 3-4 hours before you plan to eat, pull the roast out of the fridge and set your oven to 225 F. Place in the oven to slow roast the prime rib. How long you roast for depends on the size of your roast but plan to cook until an instant-read thermometer registers at 115 F (for medium rare) 125 F (for medium) at the deepest part of the roast.
- 3. While the roast cooks, prepare the horseradish cream. In a small bowl, mix together the sour cream or creme fraiche with the prepared horseradish. Add kosher salt and pepper and a squeeze of lemon juice to taste. Refrigerate until ready to serve.
- 4. Remove the roast from the oven and adjust your oven racks as close to the top as possible while still allowing space to fit in your roast. Set your oven to broil.
- 5. Once the oven has preheated, return the prime rib the oven and broil for about 5-7 minutes or until bronzed and crisp and the internal temperature reads at 125F (medium-rare) or 135F (medium).
- 6. Remove from oven and tent loosely with foil for at least 20 minutes. To carve, cut off all the butcher’s twine, if you separated the ribs earlier these will come straight off. If you need to separate the ribs, stand the roast upright by holding the bones of the roast with a clean kitchen towel. Use a large chef’s or slicing knife to slide along the ribs, separating them from the roast. Cut the ribs apart and enjoy an excellent cook’s treat, making sure to save the bones for stock or bone broth later. Lay down the roast and slice ¼ to ½ inch thick, whatever you prefer. Serve with greens, roasted potatoes and horseradish cream.