posted by Polar Bear 09-30-101 10:45 AM
Prime Rib (with Horseradish Sauce)
6 lb prime rib roast (3 ribs, from the loin or “short” end)
1 tbsp salt
1-1/2 tsp black pepper (divided)
1 c water
1 c sour cream
1/2 c mayonnaise
3 tbsp fresh chives (snipped)
2 tbsp prepared horseradish
2 tbsp capers (drained and chopped)
Rub roast with salt and 1 t black pepper (this is controversial, but I find it works well when aging the meat). Age uncovered 3 to 5 days on rack in refrigerator with a drip pan underneath, turning every 12 hours. Tie with kitchen twine if not already done.
Let roast stand 2 hours at room temperature. Place on rack in baking dish, a 10 by 14 inch roasting pan if preparing Yorkshire pudding; pour water in pan (to prevent splattering). Sear 10 minutes in 450 degree oven. Reduce heat to 250 degrees, flip meat over (ribs up), vent door 10 minutes (to bring down temperature quickly) and roast 1 hour.
Meanwhile, for the horseradish sauce, combine sour cream, mayonnaise, chives, horseradish, capers and remaining 1/2 t black pepper). Chill while meat finishes roasting.
Flip meat again (ribs down) and insert a remote probe thermometer if available. Roast to desired doneness, about 1 hour more for rare (internal temperature of 125 degrees), 1-1/2 for medium-rare (130 degrees) and 2 for medium (135 degrees). (Temperature will rise another 5 to 10 degrees after removing from oven.)
Remove roast to a platter, cover with foil and let stand 20 to 30 minutes. (Meanwhile, prepare Yorkshire pudding if desired.) Remove strings and bones from roast (pass separately at table or reserve for leftovers). Slice roast thickly (1/4 to 1/2 inch) or thinly as preferred. Spoon horseradish sauce over or pass separately at table.
NOTES:
The Meat: True prime rib can be difficult to find. Most supermarket “prime ribs” are actually choice grade, okay but not outstanding. For prime rib, you’ll have to go to an upscale butcher or market, and they may have to special order it for you. Go to the trouble. It makes all the difference in the final dish.
Shapes & Sizes: For a large crowd, I prefer to serve two short end roasts. But, you can also serve a larger whole roast, up to seven ribs (12 to 15 lb), which is nearly as tender and admittedly more visually impressive. Cook 30 minutes to 1 hour longer than above (depending on desired doneness), to compensate for greater thickness of the large end.
Variation: Sear roast in a skillet with 2 T peanut oil until well browned on all sides, 10 to 15 minutes total, and cook in a smoker-steamer (also known as a water smoker), omitting wood chunks. This will take about half an hour longer than above, but frees up the oven for other dishes.