5 pound rib roast, smaller end, bone out
2 teaspoons sea salt
1 – 2 teaspoons black pepper, freshly ground
2 tablespoons grapeseed oil
- Prepare the rib roast:
Let rib roast rest at room temperature for about 30 minutes.
Season all sides with salt and pepper. - Sear the rib roast:
Heat a saut? pan or skillet over medium high heat until very hot and add the oil.
Sear prime rib on all sides until the meat is brown and crispy, about 3 minutes a side.
Remove prime rib from pan. - Roast the meat:
Place prime rib on a roasting rack in a heavy gauge roasting pan.
Put in oven on a lower rack and roast until the internal temperature is 110°, about 2 – 2 ˝ hours.
Increase heat to 500° and continue cooking until the internal temperature is 130°. - Rest and serve:
Remove roast from oven and rest, covered, for 15-30 minutes.
Slice meat and serve with au jus and horseradish sauce.
Au jus:
1 teaspoon grapeseed oil
1 leek, sliced into 1″ pieces
1 carrot, sliced into 1″ pieces
1 celery stalk, sliced into 1″ pieces
1 tablespoon red wine vinegar
1 teaspoon tomato paste
2 cups beef stock
1 herb bundle (bouquet garni of bay, oregano, thyme and winter savory)
˝ teaspoon sea salt
- Sauté the vegetables:
Heat a heavy saucepan over medium high heat until moderately hot and add the oil.
Add leek, carrot and celery and saut?, stirring occasionally, until lightly browned, about 8 minutes. - Deglaze and reduce
Add vinegar to deglaze the pan and scrape browned bits from bottom.
Add remaining ingredients.
Simmer over low heat until jus has reduced slightly, about 30 minutes. - Strain, season and serve:
Strain jus.
Add salt and season to taste with more as necessary.
Serve hot with prime rib.
Notes:
If possible, deglaze the skillet (including browned bits) that the rib roast was seared in to intensify the jus.
Horseradish Sauce:
1 cup sour cream
2 tablespoons prepared horseradish
3 tablespoons grated parmesean cheese
1 tablespoon worcestershire sauce
sea salt, to taste
black pepper, freshly ground, to taste
Assemble the sauce:
Combine all ingrediants thoroughly.
Chill at least 1 hour.
Serve chilled.
