So tasty and one of my favorite dishes. I serve it with a Horseradish & Blue Cheese Compound Butter.
Remove the roast from the refrigerator 1 1/2 hours before roasting.
Preheat oven to 500 degrees F. Adjust the oven rack to the lower one-third of the oven. The roast should cook in the center of the oven.
In a small bowl, combine the butter, garlic, rosemary, thyme, parsley, kosher salt and pepper.
Place the roast bone side down in a roasting pan. Rub the butter mixture on all sides of the roast.
Insert a wireless meat thermometer into the roast, if using.
Roast the prime rib at 500 degrees F for 30 minutes.
Lower the temperature to 325 degrees F. Continue roasting the prime rib for 11 to 12 minutes a pound for rare or 115 degrees F on the thermometer and 13 to 15 minutes per pound for medium rare or 125 degrees F on the thermometer. The temperature will continue to rise as the roast is out of the oven and resting.
Remove the roast from the oven and place it on a cutting board. Cover with foil and let rest for 30 minutes.
Make the horseradish cream while the roast rests. Combine the horseradish, sour cream, and mayonnaise in a small bowl. Set aside.
After the resting time, cut the bones off the roast. Carve the roast into about 1-inch thick slices.
Serve the prime rib with the horseradish cream.
Take the prime rib out of the refrigerator at least 1 1/2 hours before roasting it. If the roast is not room temperature, it will take longer to cook. It will also cook at an uneven rate.
Make sure to rub all sides of the roast with the butter, garlic and herb seasoning mixture (recipe below) for the best all over flavor.
Start the roast off in a hot oven ~ 500 degrees F. This will make the outside of the prime rib a beautiful roasted brown. After 30 minutes, lower the oven to 325 degrees F to slow cook the roast for the most flavor. Also this ensures that the center of the roast does not overcook. Also, this ensures that the center of the roast does not overcook. Cook the roast for an additional 11 to 15 minutes per pound.
When the prime rib reaches the desired temperature, remove it from the oven and place it on a cutting board. Cover with foil and let rest for 30 minutes. The roast will continue cooking and the juices will redistribute throughout the roast.
When ready to carve the roast, first cut off the bones. Then slice the roast into at least 1-inch slices. Pour any juices from the cutting board over the sliced meat.