A flavorful and tender prime rib roast with a delightful herb crust, served with a tangy horseradish sauce.
Preheat your oven to 450°F (230°C).
Starting with a hot oven helps to sear the meat, locking in its juices.
Rub the prime rib with minced garlic, kosher salt, and freshly ground black pepper.
Ensure the seasoning is evenly distributed for consistent flavor.
Place the seasoned prime rib, fat side up, in a roasting pan.
Positioning the fat side up allows the fat to baste the meat as it cooks.
Roast in the preheated oven for 30 minutes to sear the exterior.
This initial high heat creates a flavorful crust on the roast.
Reduce the oven temperature to 300°F (150°C) and continue roasting until the desired doneness is reached: Rare - 18-20 minutes per pound, Medium - 25 minutes per pound, Well Done - 30 minutes per pound.
Use a meat thermometer to check the internal temperature for precise doneness.
While the roast cooks, prepare the horseradish sauce by mixing the prepared horseradish, sour cream, red wine vinegar, salt, sugar, and Tabasco sauce in a bowl.
Adjust the seasoning of the sauce to your taste preference.
Once the roast is done, let it rest for 15 minutes before carving.
Resting allows the juices to redistribute, ensuring a moist roast.
Serve the sliced prime rib with the prepared horseradish sauce on the side.
Garnish with fresh parsley for a touch of color and freshness.
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