BONELESS RIB ROAST TEMPERATURE RECIPES

Steps:

• Season the prime rib liberally on all sides with salt and black pepper.
• Line a roasting pan with heavy-duty aluminum foil and position a roasting rack inside of it.
• Transfer the prime rib fat side up to the middle of the roasting rack. Tent the prime rib loosely with foil, and allow it to stand at room temperature for 1-2 hours.
• Preheat the oven to 500°F.
• Place the Dijon mustard, horseradish, garlic powder, thyme, rosemary, and onion powder into a small bowl. Stir to combine.
• Remove the foil tent from the roast. Using the back of a spoon, spread the mustard mixture over the top surface of the meat.
• Roast the prime rib on middle rack of oven for 20 minutes.
• Reduce the oven temperature to 325°F. Continue roasting the prime rib until the meat reaches an internal temperature of 120-145°F, depending on desired doneness, 75-100 minutes.
• Check to see that prime rib is done. Remove from oven or add time as needed.
• Allow the prime rib to rest on the rack for 15-30 minutes, then transfer to a cutting board and untie. Carve and serve immediately. Refrigerate leftovers up to 5 days or freeze up to 6 months.

Steps:

• For the prime rib: Preheat the oven to 500 degrees F. Put the butter, horseradish, peppercorns and 2 tablespoons salt in a medium bowl and stir until evenly combined. Slather the seasoned butter evenly over the top and sides of the roast (leave the bottom bare) and put on a rack set in a large roasting pan. Roast for 35 to 40 minutes (5 minutes per pound), then turn the oven off and let the roast sit inside the oven for 1 1/2 hours (do not open the oven door during this time). It should be dark golden brown on the outside and medium rare on the inside.
• For the sauce: Meanwhile, whisk the sour cream, horseradish, 2 teaspoons salt and 1 teaspoon pepper together in a medium bowl until well combined. Stir in the chives, cover and refrigerate until ready to serve. 
• Cut the roast into 1-inch-thick slices and serve with the sauce.