IngredientsFor the prime rib:
1- 4 bone standing prime rib roast, 10 pounds or more
1 cup whole wheat flour
Lots salt and freshly ground pepper
For the Sauce Raifort
1 cup mayonnaise
2 tablespoons Worcestershire sauce
1/4 cup horseradish
1/4 cup green pickle relish
2 tablespoons Dijon mustard
ProcedureLet the roast stand at room temperature for a minimum of 3 hours.
Preheat your oven to 500°F (260°C).
It’s worth it to spend a few dollars on a good oven thermometer and double check your oven temperature.
Rub the entire surface of the roast with flour, salt and pepper. Place roast in a roasting pan fat side up and then pop it into your hot oven.
Don’t open the oven door. Roast for exactly one hour, then, without opening the door, turn the oven off and let the prime rib continue cooking, undisturbed, for 2 more hours. No peeking, no checking! Use this time to whip together the mayo, Worcestershire, horseradish and relish into a quick classic Sauce Raifort. Remove your prime rib from the oven, slice with confidence, top with the sauce and wait for the applause!
Method Twist: For a 2 bone roast turn off the oven after 30 minutes. For a 3 bone roast, turn off the oven after 45 minutes.
© Chef Michael Smith