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Small Prime Rib Roast

A tender and juicy small prime rib roast seasoned with herb butter, perfect for any special occasion or holiday gathering.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Course Dinner, Main Course
Cuisine American
Servings 6 servings
Calories 300 kcal

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.

Notes

Use fresh herbs instead of dried for better flavor. Let the roast rest after cooking to ensure it’s juicy. For added flavor, consider using more herbs in the butter mixture. A meat thermometer can help check for doneness.
Keyword Elegant Dinner, Holiday Meal, Prime Rib, Roast Beef