PERFECT REVERSE-SEAR PRIME RIB WITH
TIGER SAUCE

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Directions

• Season the roast with salt and pepper to taste. Refrigerate the roast for at least 8 hours or overnight, wrapped in plastic wrap. Remove the roast from the refrigerator two hours before
  baking to allow it to come to room temperature.
• Preheat the oven to 65°C/150°F (or the lowest available temperature for your oven). In a large roasting pan, place the roast. Rub the softened ghee all over the roast, then top with the herbs.
• Cook for 5 1/2 hours (or 3 1/2 hours in a 90°C/200°F oven), or until the internal temperature reaches 46°C/115°F for medium-rare or 57°C/135°F for medium. The internal temperature of the
  meat will continue to rise as it rests.
• Make the tiger sauce while the roast is cooking: In a small mixing bowl, combine the sour cream, horseradish, and dill. Season to taste, adding more dill or a pinch of salt if necessary. Cover and refrigerate in an airtight container until ready to serve.
• Increase the oven temperature to 260°C/500°F about 10 minutes before serving. Allow the roast to sear in the oven for 8 minutes, or until brown and crispy on the outside, once the temperature has reached 500°F. Remove the roast from the oven and let it rest for 10 minutes before slicing it into 34-inchthick slices. Serve with the pan juices and the tiger sauce (see note below).
• Extra meat and sauce can be stored in separate airtight containers for up to 3 days. Reheat the roast for 5 minutes on a rimmed baking sheet in a preheated 180°C/350°F oven, or until warmed through.
• Recipe Notes
  You can also use the pan drippings to make Yorkshire Pudding, a traditional side dish for prime rib!