Make this walk-away boneless prime rib your holiday centerpiece
2 tablespoons Dijon mustard
Prepared horseradish
1. Adjust the oven rack to the middle position and heat the oven to 500 degrees. Line a rimmed baking sheet with aluminum foil and set a wire rack in the sheet; spray the rack with vegetable oil spray. Combine salt and pepper in bowl.
2. Using a scale, weigh the prime rib. Round the weight up to nearest 1/2 pound. Multiply the rounded weight by three, then round that number up to the nearest whole number. Record that number; this will be your oven-on roasting time.
3. Pat the prime rib dry with paper towels. Brush all over with mustard. Sprinkle salt and pepper mixture evenly on all sides. Transfer to the prepared wire rack, fat side up.
4. Transfer the sheet with the prime rib to the oven and roast for the time recorded in Step 2. Without opening the oven door, turn off the oven and leave roast in the oven, undisturbed, for two hours. Do not open the oven during this time.
5. Remove the sheet from the oven and let the prime rib rest on rack for 20 minutes. Transfer the prime rib to a carving board. Slice 1/4 to 1/2 inch thick. Serve with horseradish.
Recipe notes
(For 25 years, confident cooks in the know have relied on America’s Test Kitchen for rigorously tested recipes developed by professional test cooks and vetted by 60,000 at-home recipe testers. See more online at www.americastestkitchen.com/TCA.)
©2020 America’s Test Kitchen. Distributed by Tribune Content Agency, LLC.
