Prime Rib with Roasted Garlic and Horseradish Cream Sauce Recipe

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  Beef Ribeye, Boneless(2722g)
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  4 tablespoons coarse sea salt
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  3 tablespoons freshly cracked black pepper
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  Garlic powder(5g)
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  Mustard powder(5g)
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  Thyme, Fresh(5g)
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  Au Jus Seasoning, Dry Packet(31g)
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  Garlic
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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Cream, Heavy Whipping(120g)
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  Sour Cream(120g)

  Regular or fat-free both work. Fat-free is thinner but saves ~40 cal/serving.

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  Mayonnaise, Regular(60g)
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  Horseradish, Prepared(90g)
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  Chives, Fresh(30g)
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  ½ teaspoon sea salt

Instructions

1. 1Pat the boneless ribeye steaks dry with paper towels and season all over with garlic powder, mustard powder, fresh thyme, and half the au jus seasoning packet. Let rest uncovered at room temperature for 2 hours.
2. 2While the steaks rest, whip the heavy cream in a bowl until soft peaks form over medium speed (about 3–5 minutes), then fold in the sour cream, mayonnaise, prepared horseradish, and fresh chives. Transfer to an airtight container and refrigerate until serving.
3. 3Preheat the oven to 450°F. Trim the tops off the fresh garlic heads to expose the cloves, wrap each in aluminum foil, and drizzle with olive oil inside the foil.
4. 4Place the ribeye steaks in a large ovenproof skillet over medium-high heat with a thin coat of olive oil, then sear 3–4 minutes per side until deep brown crust forms. Transfer the skillet to the oven alongside the garlic packets.
5. 5Roast at 450°F for 20 minutes, then reduce heat to 325°F and continue roasting 60–70 minutes until an instant-read thermometer inserted into the thickest part of the largest steak reads 130–135°F for medium-rare. Remove the steaks and garlic from the oven and rest 20 minutes tented loosely with foil.
6. 6Place the roasting pan over high heat on the stovetop, add 1 cup water and the remaining au jus seasoning powder, and whisk vigorously for 6–8 minutes until the liquid reduces by half and darkens slightly.
7. 7Slice the rested ribeye steaks against the grain into ½-inch portions and divide evenly into 8 airtight containers while still warm. Top each portion with roasted garlic cloves (squeezed from their skins) and 2 tablespoons au jus sauce.
8. 8Pack the horseradish cream sauce in separate small containers and store all containers refrigerated for up to 4 days; reheat the au jus gently before serving if needed.