- 12 pounds standing rib roast (bone-in prime rib)
- sea salt (or kosher)
- cracked black pepper (freshly-)
- cream sauce (Roasted Garlic Horseradish, optional, for serving)
Fredrick Bryant 4 months ago
Always a fam favorite
William W. 5 months ago
This was our second use of the reverse searing approach to prime rib. This creates a very nice looking finish as well as being tender and juicy. The roasted garlic and horseradish dipping sauce also went over very well
Heather Mickelson a year ago
This prime rib turned out perfectly. I will use this recipe from now on.
Cary a year ago
Very tender. You could cut it with a fork.