Herb-Crusted Prime Rib

Recipe shared by Michelle Strohkirch / From Williams-Sonoma

Yield: 8 servings

Prep time: 15 min. + 12 hours to marinate
Cook time: 2 hours


Ingredients

3 tablespoons kosher salt
3 tablespoons. freshly ground five-pepper blend
1½ tablespoons toasted onion powder
1½ tablespoons roasted garlic powder
1 tablespoons Hungarian paprika
1 tablespoons dried whole thyme leaves
3-rib standing beef rib roast, about 5 lb, tied with kitchen string
2 tablespoons. olive oil


Instructions

In a small bowl, stir together the salt, five-pepper blend, onion powder, garlic powder, paprika and thyme. Set aside.

Pat the rib roast dry with paper towels. Rub the roast all over with the olive oil and then with the seasoning mixture. Wrap in plastic wrap and refrigerate for 12 to 24 hours.

To make the horseradish cream, in bowl, whisk together the heavy cream and sour cream until smooth. Add the horseradish, lemon juice, salt and pepper and whisk until blended. Cover and refrigerate until ready to serve.

Remove the plastic wrap from the roast and let stand at room temperature for 1 hour.

Position a rack in the lower third of an oven and preheat to 450 degrees.

Place the roast, fat side up, on a rack in a large roasting pan. Transfer to the oven and roast for 20 minutes. Reduce the oven temperature to 350 degrees and continue roasting until an instant-read thermometer inserted into the center of the meat, away from the bone, registers 125 to 130 degrees for very rare to medium-rare, 1 to 1½ hours more.

Transfer the roast to a carving board, cover loosely with aluminum foil and let rest for 15 minutes before carving. Carve the roast and arrange on a warmed platter. Pass the horseradish cream at the table.