This is an absolutely fool-proof way of cooking Prime Rib that results in the most perfectly cooked, medium-rare piece of meat. The compound ghee seasoning with Rosemary, Salt, and Pepper really accentuate the flavors of the juicy steak. It's perfection!

Normally we would sous vide Prime Rib, but if you don't have a fancy immersion circulator, this method will do just fine! If you have a meat thermometer and a grill, you're in business!

This recipe is as no-fuss as it gets—but don’t be fooled, it will be one of the most succulent, tasty dishes you will ever try! Slow-roasting ensures that every cut of meat is cooked to the desired doneness, and you don’t sacrifice the crispy outside due to this handy browning after roasting technique. Browning the meat after roasting makes the timing much more flexible, as you can cook the roast during the day, leaving an hour or two window for it to cool. Once your guests arrive, you can pop it back in a hot oven to crisp and warm up, and it will be ready to serve right out of the oven. When purchasing your prime rib, ask your butcher to cut it from the short, or loin end. Have them cut the meat from the bones, and then tie it back on for you. This will make it easier when it comes time to carve up for your guests. The ribs provide a perfect roasting rack and have some tasty meat on them, so buy bone-in if you can!

Every year, we join Bill's grandparents for an early Christmas dinner at their country club in Ohio. While there are many fantastic dishes to choose from, the prime rib with horseradish sauce is a favorite of ours. Making this at home for your holiday dinner is an elegant and delicious addition to the meal!

We created this recipe using our Sous Vide, which yielded perfect medium rare beef. If you don't have a Sous Vide, you can recreate this recipe by grilling the entire time. Your cook time will vary depending on the thickness (and quality) of your meat, but aim for 125 degrees internally before you remove it from the heat. It will generally achieve the last 10 degrees of cooking once removed. 134 degrees internally is ideal.