Prime Rib Roast-Super Simple Recipe!

We are going to tackle the Prime Rib Roast in this video. This is my simplest recipe for this cut of beef. Recipe is as follows:

Materials Needed: Roast(2-4 bone), oil, cooking tray, salt, pepper, probe thermometer, and an oven that can get to at least 500 degrees.

Simple Prime Rib Roast Recipe(PLAN AHEAD if you are cooking for others)
1. Season the roast aggressively with salt and pepper. Let sit, covered, in the refrigerator over night.
2. Take out the roast on the day of the cook and cover in your choice of oil. I used olive oil. Let sit at least an hour to take the chill off of the meet for an even cook.
3. Preheat oven to 250 degrees. While that is heating up, stick your probe thermometer into the roast at an angle and deep enough to where it can measure the temperature of the center of the roast.
4. Cook until the internal temperature reaches 122 degrees, this can take up to 3 hours or more. The bigger the cut, the longer it will take.
5. Remove from oven once it hits 122 degrees and let it rest until the internal temperature reaches 127-130. If you temperature isn't rising like you would like, try wrapping it in foil for a better result. You could wrap it in foil right when it comes out, but foil makes it cook way quicker and hotter. So if you do this, you must remove the roast at an internal temperature of 118-120 degrees.
6. Preheat oven to 500-550 degrees while roast is resting. Then put the roast back into the oven and brown for 10-15 minutes. Keep the oven light on so you can monitor the roast to make sure that is doesn't brown too much. You want to brown just enough for a nice brown-dark brown crust.
7. Remove from oven, there is no need to let it rest further. Cut the bones of the roast first. Then slice the roast in thick, steak like slices. And serve with HorseRadish Sauce.

Horseradish Sauce
1 Cup Mayonnaise-or one cup sour cream for lighter version
1/4th cup of prepared horseradish or more if you want more heat.
1 Tablespoon Dijon Mustard
1-2 Teaspoons of White Vinegar. You can add more or less for desired amount of acidity or "tanginess".
Salt to Taste

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