Home » PERFECT REVERSE-SEAR PRIME RIB WITHTIGER SAUCE

PERFECT REVERSE-SEAR PRIME RIB WITH
TIGER SAUCE

Prime Rib is a wonderful meal to have, and not just on a special occasion. Add the Tiger Sauce in this recipe, and every time you each this meal, it will be a special occasion!

Details

Servings

16 servings

Prep time

40 minutes

Cooking time

6 hours

Calories

543 kcal

Ingredients

  • FOR THE PRIME RIB
  • 1 (182oz/8lbs) boneless prime rib roast

  • 2½ tbsp fine sea salt

  • 1½ tbsp ground black pepper

  • ½ cup softened ghee or unsalted butter

  • 2 tbsp chopped fresh rosemary

  • 2 tbsp chopped fresh thyme

  • FOR THE TIGER SAUCE
  • 1 cup sour cream

  • ¼ cup prepared horseradish

  • 2 tbsp chopped fresh dill or 2 tsp dried dill

  • Fine sea salt (optional)

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!

Nutrition Facts

16 servings per container


  • Amount Per ServingCalories543
  • % Daily Value *
  • Total Fat 9.6g 15%
    • Saturated Fat 6.4g 32%
  • Sodium 701mg 30%
  • Total Carbohydrate 92.9g 31%
    • Sugars 14g
  • Protein 29g 58%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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