Ingredients
Scale
- 6-pound beef rib roast
- 3 tablespoons diamond kosher salt or 2 tablespoons morton’s kosher salt
- 1 tablespoon coarse black pepper
- 3 tablespoons olive oil
- 3 pounds meaty beef bones
- 1 teaspoon beef base
- 6 cups low-sodium beef stock
- 1/2 cup dry red apple vinegar
- 5 cloves garlic
- 2 large carrots, chopped
- 3 ribs celery, chopped
- 1 large onion, chopped
- 1 tablespoon tomato paste
- 2 sprigs thyme
- 1 large bay leaf
- Salt and pepper, to taste
- 1 cup sour cream
- 5 tablespoons prepared horseradish
- 1 tablespoon dijon mustard
- 2 teaspoons Worcestershire sauce
- 2 tablespoons mayonnaise
Instructions
- Preheat your oven to 450°F (232°C). Season the prime rib with olive oil, kosher salt, and black pepper.
- Place the seasoned roast in a roasting pan and cook for 20 minutes. Then reduce the temperature to 325°F (163°C) and roast until the meat thermometer reads 135°F (57°C) for medium rare.
- While the roast rests, simmer meaty beef bones with beef stock and apple vinegar along with garlic, carrots, celery, onion, tomato paste, thyme, and bay leaf to make a flavorful broth.
- Slice the rested prime rib and serve it alongside the broth and horseradish sauce.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 0g
- Sodium: 950mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 125mg