This classic dish is perfect for a special occasion. The prime rib is roasted to perfection and coated in a flavorful herb crust. The pink and black peppercorn crust adds a touch of heat and richness, while the tangy horseradish pink peppercorn cream sauce provides a creamy and flavorful contrast.
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Prime Rib
A standing rib roast is a whole rib roast, with the ribs still attached. It is typically cut from the prime rib section of the cow, and is a very flavorful and tender cut of meat. Standing rib roasts are typically roasted in the oven, and can be served with a variety of sauces, such as horseradish cream sauce, au jus, or gravy.
Herb and Peppercorn Crust
Pink peppercorns are not actually peppercorns at all. They are the dried berries of a plant called Schinus terebinthifolius, which is a member of the cashew family. Pink peppercorns have a mild, slightly sweet flavor with a hint of bitterness. They are often used as a substitute for black peppercorns, but they are milder and have a slightly different flavor.
Pink Peppercorn Horseradish
Horseradish is served with prime rib because it provides a nice contrast to the richness of the meat. The horseradish’s sharp, pungent flavor helps to cut through the fat and cleanse the palate, making it the perfect accompaniment to a hearty meal. Additionally, the horseradish’s bright color adds a nice visual appeal to the dish.
TIPS & TRICKS FOR THE BEST PRIME RIB PINK PEPPERCORN SAUCE
Preparing the roast
There are a few reasons why you should remove beef from the refrigerator before cooking.
- To bring it to room temperature. This will help the meat cook more evenly and prevent it from becoming tough.
- To allow the juices to redistribute. When meat is cold, the juices are concentrated in the center of the cut. By letting the meat come to room temperature, the juices will redistribute throughout the meat, making it more flavorful and juicy.
- To dry the surface of the meat. This will help the meat brown more evenly and create a better crust.
For best results, remove beef from the refrigerator about 30 minutes before cooking.
Roasting the roast
The cooking time for a prime rib will vary depending on the size of the roast and the desired doneness. A good rule of thumb is to cook for 15 minutes per pound at 350 degrees Fahrenheit. For example, a 3-pound roast would cook for 45 minutes. However, you should always use a meat thermometer to check the internal temperature of the roast to ensure that it is cooked to your desired doneness.
Recommended cooking times for prime rib:
- Medium rare: 130-135 degrees F (54-57 degrees C)
- Medium: 140-145 degrees F (60-63 degrees C)
- Medium well: 150-155 degrees F (66-68 degrees C)
- Well done: 160-165 degrees F (71-74 degrees C)
Once the roast is cooked to your desired doneness, remove it from the oven and let it rest for 15 minutes before carving. This will allow the juices to redistribute throughout the meat, making it more tender and juicy.
How to Carve a Standing Rib Roast
- Remove the roast from the oven and let it rest for 15 minutes. This will allow the juices to redistribute throughout the meat, making it more tender and juicy.
- Place the roast on a cutting board and use a sharp knife to remove the bones. Start by cutting through the meat between the ribs, then use a paring knife to loosen the bones from the meat.
- Cut the roast into individual ribs. To do this, slice the roast horizontally, starting at the top and working your way down.
- Serve the ribs immediately, with your favorite sides.
Carving a standing rib roast
- Use a sharp knife. A dull knife will make the meat tough and difficult to carve.
- Cut against the grain. This will make the meat more tender.
- Don’t overcook the meat. Overcooked meat will be dry and tough.
- Let the meat rest before carving. This will allow the juices to redistribute throughout the meat, making it more tender and juicy.
With a little practice, you’ll be able to carve a standing rib roast like a pro!
Equipment Needed to Make a Standing Rib Roast
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Oven
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Roasting pan
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Meat thermometer
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Cutting board
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Knife
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Tongs
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Paring knife
SIMILAR INGREDIENTS TO
CUCUMBER VINAIGRETTE
SOUTHWESTERN SHRIMP SALAD
CHEF’S SALAD + GOLDEN RANCH
ENJOY THIS RECIPE WITH
CRISPY FRIED CHICKEN WINGS
GARLIC BEEF TIPS & ONIONS
CALZONES + JALAPENO RANCH
INGREDIENTS
- 1 (3-4 pound) standing prime rib roast
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh sage
- 2 tablespoons Salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup pink peppercorns
- 1/4 cup coarsely ground black pepper
- Peppercorn Sauce
- 1/2 cup Mayo
- 1 tablespoon Dijon mustard
- 1 tablespoon horseradish
- 1 tablespoon chopped fresh parsley
- 1Tb Pink Peppercorns
- salt, to taste
INSTRUCTIONS
- Preheat the oven to 450 degrees F (230 degrees C).
- Season the prime rib with the olive oil, rosemary, thyme, sage, salt, and pepper.
- In a small bowl, combine the pink peppercorns, black peppercorns, and mayo.
- Place the prime rib in a roasting pan and roast for 20 minutes.
- Reduce the oven temperature to 350 degrees F (175 degrees C) and roast for an additional 1 hour and 30 minutes, or until the internal temperature reaches 130 degrees F (54 degrees C) for medium rare.
- Remove the prime rib from the oven and let it rest for 15 minutes before carving.
- While the prime rib is resting, make the horseradish pink peppercorn cream sauce.
- Combine the mayo, dijon, horseradish, parsley, along with salt and pink peppercorn to taste.
- Serve the prime rib with the horseradish pink peppercorn cream sauce.
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