A prime cut Rib Roast dinner sure to impress! We serve this dish with a horseradish sauce and a robust au jus.  

Here is one tip when cooking a rib roast: prime rib is a generic term for prime meat. In this case Prime refers to the grade of meat not the cut of meat so be sure ask for a prime grade Rib Roast as opposed to a choice rib roast - which is similar but not as aged or marbled as we want for our prime grade roast. This is what makes the best roast you can serve; and we want to serve our loved ones the very best!

Roasted Prime Rib with Horseradish Sauce

Ingredients for Prime Rib:

• 8 lb prime cut bone in Rib Roast,
• Salt & Pepper 
• 1/3 cup of Mediterranean dry rub* (salt, pepper, rosemary, thyme, oregano, garlic powder, celery salt and sage)
• 1 tablespoon of Smoked paprika
  

*this can be purchased or you can make up a mix of dry spices outlined above

Directions:

1. Preheat oven to 200 degrees
2. Pat dry with paper towels and place uncovered in refrigerator over night
3. Remove from refrigerator and trim excess fat, leaving some on
4. Generally salt the entire roast and then add, smoked paprika and  fresh cracked pepper then rub dry rub all over roast 
5. Place in roasting pan, bone side down, cooking until the temperature reaches 120 degrees F for medium rare.
6. Take roast out of oven, cover with foil and rest for 30 minutes
   

Au Jus:

• 1 cup of beef stock
• 1 beef bullion cube or 1 teaspoon of beef bullion paste (concentrated beef stock)
• 1/2 dry red wine
• 1 teaspoon Pepper

Cook over medium heat, simmering for 15 minutes

Horseradish Sauce:

• 1/4 cup sour cream
• 2 tbsp prepared horseradish
• 2 tbsp dijon mustard
• 2 tbsp fresh dill, finely chopped
• Garnish Optional: Chives
  

Mix ingredients together and refrigerate for 1/2 to 1 hour. Serve with Rib Roast and garnish with Fresh Chives.