• Roasted Prime Rib with Horseradish Sauce

Serves 8 – This is a gluten-free recipe.


8 pounds Boneless prime rib, extra fat trimmed off

3 Tablespoons Porcini steak salt

3 Tablespoons Olive oil


1 cup Sour cream

1 cup Mayonnaise

¼ cup Horseradish, or to taste

¼ cup Whole grain mustard

1 teaspoon Kosher salt (Diamond Crystal)

1/8 teaspoon Black pepper, freshly ground

Preheat oven to 475°F with the shelf on the middle rack.

COOK’S NOTE:  When buying prime rib, we figure 1 pound of raw (boneless) meat per person; 1 ½ pounds if buying a bone-in roast.

  1. Trim off any excess fat on the roast, but make sure you leave a thin layer of fat on it.
  1. Generously season the roast with the porcini steak salt and olive oil.
  1. Place the beef on a roasting rack over a lipped tray and place in the oven for 30 minutes. This sears the outside of the roast making it golden brown and crispy all around.
  1. After 30 minutes, turn the oven down to 350°F and continue roasting for 2 to 2½ hours or an internal temperature of:
  • 125°F for Rare.
  • 130°F for Medium Rare
  • 135°F for Medium
  • 140°F for Medium Well
  1. Once cooked, remove the roast from the oven and let rest on the counter, uncovered, for 60 minutes. Before slicing, return the roast to a preheated 350°F oven for 20 minutes. Slice thin to serve.


Whisk together all the ingredients until well combined.

(Horseradish sauce will keep up to 3 months in refrigerator.)