why make this recipe
A Small Prime Rib Roast is a classic dish that brings elegance to any gathering. It’s perfect for special occasions, family dinners, or holiday feasts. The tender, juicy meat combined with a flavorful herb butter creates a delicious taste that everyone will love. Plus, this recipe is simpler than you might think, making it accessible for cooks of all skill levels.
how to make Small Prime Rib Roast
Ingredients:
- 4½ pounds (2 ribs) standing rib roast
- Kosher salt (Diamond Crystal brand)
- 1½ sticks salted butter (room temperature)
- ½ medium lemon (zested)
- 2 tablespoons garlic (minced, do not use bottled)
- 1 tablespoon fresh rosemary (finely chopped)
- 1 tablespoon fresh thyme (finely chopped)
- 1½ teaspoons ground coriander
- ¾ teaspoon freshly cracked black pepper
- ½ teaspoon kosher salt, or to taste (Diamond Crystal)
- ½ cup crème fraîche (can use sour cream, full-fat)
- 2 tablespoons horseradish
- 2 tablespoons chives (finely chopped)
- 1½ tablespoons quality mayonnaise
- 1¼ teaspoons Worcestershire sauce (plus more to taste)
- 1 teaspoon apple cider vinegar
- ¼ – ½ teaspoon kosher salt, or to taste (Diamond Crystal)
- Freshly ground black pepper (to taste)
- ⅓ cup prime rib drippings
- 2 tablespoons all-purpose flour
- 1½ cups beef broth (low sodium)
- ⅓ cup red wine (I use pinot noir)
- Kosher salt (to taste)
- Freshly cracked black pepper (to taste)
- 2 teaspoons Worcestershire sauce (plus more to taste)
Directions:
- Salt the beef 24 hours before roasting. Remove the roast from the refrigerator, pat it dry, and generously season it with kosher salt.
- Place the roast on a baking sheet with a wire rack and refrigerate uncovered for 24 hours.
- Take the roast out of the fridge 1½ to 2 hours before roasting.
- Combine the butter and herbed ingredients, then smear the mixture over the roast.
- Preheat your oven to 450°F. Roast for 22-30 minutes until the exterior darkens.
- Reduce the temperature to 325°F and continue roasting until the internal temperature reaches 120°F-122°F for medium rare.
- Let the roast rest for 25 minutes before slicing. Serve with creamy horseradish sauce and your favorite sides.
how to serve Small Prime Rib Roast
Serve the Small Prime Rib Roast sliced into thick pieces. It pairs beautifully with sides like garlic mashed potatoes, grilled vegetables, or a fresh salad. Don’t forget to offer the creamy horseradish sauce on the side for a delicious kick!
how to store Small Prime Rib Roast
To store leftovers, wrap the roast tightly in plastic wrap or aluminum foil and place it in the refrigerator. Enjoy within 3-4 days. If you want to keep it longer, you can freeze it. Make sure to slice it first and store it in an airtight container or freezer bag.
tips to make Small Prime Rib Roast
- Use fresh herbs instead of dried for better flavor.
- Let the roast rest after cooking to ensure it’s juicy.
- Consider using a meat thermometer to check for doneness.
- If you like more flavor, add more herbs to the butter mixture.
- Make sure to season the roast well with salt.
variation
For a twist, you can add other herbs like thyme or sage to the butter mixture. You can also experiment by using different types of wines for the sauce, such as cabernet sauvignon, for a richer flavor.
FAQs
1. How long should I cook a small prime rib roast?
Cook the roast at 450°F for 22-30 minutes first, then lower the temperature to 325°F until it reaches 120°F-122°F for medium rare.
2. Can I make the creamy horseradish sauce ahead of time?
Yes, you can prepare the sauce a day in advance and refrigerate it until ready to serve.
3. What should I serve with prime rib?
It goes well with sides like roasted potatoes, sautéed vegetables, or a fresh salad for a balanced meal.
Small Prime Rib Roast
Ingredients
For the Roast
- 4.5 pounds standing rib roast (2 ribs)
- 2 tablespoons Kosher salt (Diamond Crystal brand)
For the Herb Butter
- 1.5 sticks salted butter (room temperature)
- 0.5 medium lemon (zested)
- 2 tablespoons garlic (minced, do not use bottled)
- 1 tablespoon fresh rosemary (finely chopped)
- 1 tablespoon fresh thyme (finely chopped)
- 1.5 teaspoons ground coriander
- 0.75 teaspoon freshly cracked black pepper
- 0.5 teaspoon Kosher salt (or to taste, Diamond Crystal)
For the Horseradish Sauce
- 0.5 cup crème fraîche (can use sour cream, full-fat)
- 2 tablespoons horseradish
- 2 tablespoons chives (finely chopped)
- 1.5 tablespoons quality mayonnaise
- 1.25 teaspoons Worcestershire sauce (plus more to taste)
- 1 teaspoon apple cider vinegar
- 0.25-0.5 teaspoon Kosher salt (or to taste, Diamond Crystal)
- Freshly ground black pepper (to taste)
For the Gravy
- 1/3 cup prime rib drippings
- 2 tablespoons all-purpose flour
- 1.5 cups beef broth (low sodium)
- 1/3 cup red wine (pinot noir recommended)
- Kosher salt (to taste)
- Freshly cracked black pepper (to taste)
- 2 teaspoons Worcestershire sauce (plus more to taste)
Instructions
Preparation
- Salt the beef 24 hours before roasting. Remove the roast from the refrigerator, pat it dry, and generously season it with kosher salt.
- Place the roast on a baking sheet with a wire rack and refrigerate uncovered for 24 hours.
- Take the roast out of the fridge 1½ to 2 hours before roasting.
- Combine the butter and herbed ingredients, then smear the mixture over the roast.
Cooking
- Preheat your oven to 450°F. Roast for 22-30 minutes until the exterior darkens.
- Reduce the temperature to 325°F and continue roasting until the internal temperature reaches 120°F-122°F for medium rare.
- Let the roast rest for 25 minutes before slicing.
Serving
- Serve the Small Prime Rib Roast sliced into thick pieces with creamy horseradish sauce and your favorite sides.
