Prime Rib Roast
by
Michael Symons
A holiday centerpiece that delivers every time: deeply seasoned prime rib roasted on a rack of its own bones for maximum flavor, served with a bright, creamy horseradish sauce and Michael’s signature Pop Mustard Jus. A showstopper with surprisingly simple technique.
Prep Time:
20 Minutes (+overnight seasoning)
Cook Time
1.5 - 2 Hours + resting
Serves:
6-8 Servings
Level:
Intermediate
Prime Rib
1 four-bone standing rib roast (bones removed in one slab, reserved)
Olive oil
4 tsp kosher salt (plus more as needed)
Freshly cracked black pepper
4 sprigs rosemary
4 cloves garlic, smashed
Optional: 3 sprigs thyme
Horseradish Sauce
1 cup crème fraîche or sour cream
¼ cup grated fresh horseradish
Juice of ½ lemon
1 tbsp finely sliced chives
Kosher salt & freshly ground black pepper
Pop Mustard Jus
Reduced beef stock
Smoked Pop Mustard (or whole-grain mustard)
Splash balsamic vinegar
Ingredients
Step 1: Prepare the Prime Rib (Night Before)
Season the roast liberally with salt and pepper.
Refrigerate uncovered overnight.
Remove from fridge 1 hour before cooking.
Step 2: Roast the Bones & Build the Rack
Preheat oven to 400°F.
Place reserved bones bowed-side-up in a roasting pan.
Scatter trimmed fat/meat around bones.
Roast 30 minutes until fat begins to render.
Step 3: Cook the Prime Rib
Layer rosemary, garlic (and optional thyme) on the bones.
Place roast on top.
Baste with rendered fat.
Roast 30 minutes at 400°F.
Reduce heat to 350°F and roast 1 hour 15 minutes, or until internal temp reaches 125–130°F for medium-rare.
Rest 20 minutes before slicing.
Step 4: Horseradish Sauce
Mix crème fraîche/sour cream, horseradish, lemon juice, and chives.
Season aggressively with salt and pepper.
Chill — flavor improves as it sits.
Step 5: Pop Mustard Jus
Warm reduced beef stock.
Whisk in Pop Mustard and a splash of balsamic.
Simmer gently until glossy.
Instructions
Let rest for 20 minutes before serving.