Prime Rib




  • 4 to 6 pound Lip-On Rib Roll (ask the butcher at the grocery store)
  • 1/4 cup Kosher Salt
  • 1 1/2 cups light brown sugar
  • 1/4 cup Seasoned Salt
  • 2 tbsp Granulated Garlic (not garlic salt)
  • 1/2 cup Coarsely Ground Black Pepper
  • 1 cup Sour Cream
  • 1/4 cup Prepared Fresh Horseradish
  • Seasoning Rub: Mix salts, granulated garlic, and pepper in a bowl. Season outside of meat on all sides putting slightly more on fat. Seasoning 12 hours ahead is recommended.
  • Horseradish Sauce: Mix sour cream and horseradish to taste.


Heat oven to 250°. Place roast in deep pan and cover with tent of aluminum foil. Roast slowly 2-3 hours until internal temperature reaches 110° on a meat thermometer. Immediately reduce heat to 160° and slow cook until internal temperature is 135°. Remove foil tent and broil a few minutes to brown the outside of roast. Remove from oven and let stand 10-20 minutes. Check doneness with meat thermometer:
125°-130° Rare to Medium Rare
125°-140° Medium Rare to Medium
145°-150° Medium Well
155° and up Well Done
Slice and Present on a warm plate with horseradish sauce on the side.