Porcini and Herb Crusted Prime Rib

Author

Rocco Gizzo

Servings

6 to 8

Prep Time

35 minutes

Cook Time

4 hours 5 minutes

Protein

85g/serving

The holidays are right around the corner and if you’re cooking for family and friends, make it unforgettable! Dry-brined, slow-roasted, and sear-finished… this Prime Rib is rich with umami and bold enough to steal the show. A crust so flavorful, it doesn’t need gravy!

Ingredients

Overnight Dry Brine

1 tablespoon salt, per 5 lbs
Wagyu Bone-In Prime Rib Roast

Porcini and Herb Crust

6 tablespoons mayonnaise
2 ½ tablespoons whole grain, Dijon mustard
4 garlic cloves, grated
1 ½ tablespoons dark brown sugar
⅓ ounce dried porcini mushrooms
2 sprigs rosemary
1 teaspoon dried thyme
1 teaspoon black peppercorns
¾ teaspoon green peppercorns
¾ teaspoon pink peppercorns
½ teaspoon Szechuan peppercorns
½ teaspoon white peppercorn

Horseradish Sauce

8 ounces Cream Fresh
4 tablespoons prepared horseradish, or to taste
3 tablespoons chives
1 tablespoon whole grain, Dijon mustard
¼ lemon, juiced
1 teaspoon tamari, or soy sauce
1 teaspoon balsamic vinegar
Salt to taste

Directions

Remove the prime rib from the fridge, and pat completely dry.
Liberally season with salt on all sides. Then set over a wire rack and transfer to the fridge for 24 hours (or overnight).
In a small blender (or food processor), blend together the dried porcini, rosemary, thyme, and all the peppercorns.
In a separate bowl, add the mayo, mustard, grated garlic, dark brown sugar, and all the blended peppercorns and herbs. Mix until fully combined.
Remove the prime rib from the fridge and liberally rub the marinade all over. Then transfer the prime rib back to the fridge for another 24 hours (or overnight).
Preheat your oven to 225ºF, and remove the prime rib 1 to 1.5 hours before cooking to allow it to come up to room temp.
Cook on a wire rack until internal temp reaches 122ºF (for medium rare). Then let it rest for 30 to 60 minutes. While the prime rib rests, this is the perfect time to make the Horseradish Sauce and heat up/cook your sides.
Once the prime rib has fully rested, crank your oven to 500-550ºF (or as high as it can go). Pop the rib back in the oven for 8 to 10 minutes to reheat and get some last minute color/crust.

Recipe Note

Author Bio

Rocco is a self-taught home chef known for his Italian-American style of cooking. He shares easy weeknight recipes, traditional holiday meals with a twist, and comforting dinner ideas for the everyday household on his blog cookingwithrocco.com and his Instagram @cooking_with_rocco. When he's not in the kitchen, he enjoys trying different restaurants, expanding his wine knowledge, and sharing his travel destinations with his Instagram followers.