Just when you thought the reverse seared steak couldn’t be outdone, I introduce to you: the Holiday Reverse Seared Prime Rib w/ Creamy Horseradish Sauce that Chris has made for Christmas Dinner the last several years. It’s absolutely OUT OF THIS WORLD. The secret is to dry brine in your refrigerator 24-48 hours in advance & to use a meat thermometer to get the most accurate cook on the roast.

INGREDIENTS:

FOR PRIME RIB:
1 standing rib roast
Kosher salt & freshly ground pepper
Meat Thermometer

FOR HORSERADISH SAUCE:

1/2 c heavy cream

1/2 c sour cream

1/2 c prepared horseradish

2 tbsp minced chives

1 tbsp lemon juice

Kosher salt

Freshly ground pepper

DIRECTIONS:

Dry brine the roast 1-2 days in advance. To do this, heavily salt all sides of the roast w/ salt. Place on a baking rack/sheet uncovered in the fridge for 1-2 days.

When time to cook, preheat oven to 250 degrees, & take out of the fridge.

Season w/ black pepper & put into the oven.

For an in-between cook of medium rare & medium well, cook until internal temp reaches 133 degrees.This takes about 3-4 hours to reach.

Then, take out and let rest for 30-90 min.

Set oven to broil at 500 degrees & broil for 6-10 minutes until well- browned and crispy. Take out, carve immediately & enjoy!

To make the horseradish sauce, whisk whipping cream in a bowl until you reach a thick, syrupy texture.

Then, add in sour cream, salt, horseradish, chives, & lemon juice.

Using a spatula, fold ingredients together until well incorporated.

Cover with plastic wrap & refrigerate for an hour.