Entree: United States – Great Plains United States — Nebraska – Nebraska Prime Rib

Serving Size: 6

Approximate Time

Prep 40 min

Cook 3 hrs 30 min

Additional 30 min

Total 4 hrs 40 min

Ingredients

- 5 lb (2.3 kg) bone-in prime rib roast (standing rib roast), 4 ribs, trimmed
- 2 tbsp (36 g) kosher salt
- 2 tsp (4 g) freshly ground black pepper
- 2 tbsp (30 ml) olive oil
- 1 cup (240 ml) low-sodium beef stock
- 1/2 cup (120 ml) dry red wine (optional; can substitute extra stock)
- 2 tbsp (30 g) unsalted butter (for au jus)
- 1/3 cup (80 g) prepared horseradish
- 1/2 cup (120 g) sour cream
- 1 tsp (5 ml) Dijon mustard
- 1 tsp (5 ml) lemon juice
- 2 lb (900 g) Yukon Gold potatoes, peeled and cut into chunks
- 4 tbsp (57 g) unsalted butter (for mashed potatoes)
- 1/2 cup (120 ml) whole milk or cream (warmed)
- 2 cloves garlic, smashed (for mashed potatoes)
- Salt and freshly ground black pepper, to taste (for potatoes and vegetables)
- 1 lb (450 g) carrots, peeled and halved lengthwise if large
- 2 tbsp (30 ml) unsalted butter (for carrots)
- 1 tbsp (15 ml) honey
- 2 tbsp (8 g) chopped fresh parsley (for garnish)

Instructions

Short Description:
A slow-roasted, simply seasoned standing rib roast that showcases Nebraska beef, served with buttery mashed potatoes and honey-glazed carrots plus a pan au jus and sharp horseradish cream.

Regional Notes:
This Nebraska version emphasizes minimal seasoning—primarily coarse salt and cracked black pepper—and a low-and-slow roast to highlight the flavor and marbling of locally raised beef. Unlike heavily spiced or sauced preparations, it relies on quality beef and a classic au jus and horseradish accompaniment typical of Great Plains beef traditions.

1. Remove the roast from the refrigerator and let it come to room temperature for 1.5–2 hours. Preheat oven to 250°F (120°C). Pat roast dry with paper towels.
2. Rub the roast all over with olive oil. Generously season with kosher salt and freshly ground black pepper, pressing the seasoning into the fat and exposed meat.
3. Place roast bone-side down (fat cap up) on a roasting rack set in a shallow roasting pan. Insert a reliable instant-read meat thermometer into the thickest part of the meat, not touching bone.
4. Roast at 250°F (120°C) until the internal temperature reaches 120–125°F (49–52°C) for medium-rare (this will take about 2.5–3.5 hours for a 5 lb roast; start checking after 2 hours). Remove roast from oven.
5. Increase oven temperature to 500°F (260°C). While oven preheats, tent the roast loosely with foil for 10 minutes.
6. Return the roast to the hot oven and sear for 6–10 minutes until the exterior is well browned and a crust forms. Remove roast and transfer to a cutting board; tent tightly with foil and let rest for 20–30 minutes while you finish sides and au jus (the internal temperature will rise 5–10°F during resting).
7. Meanwhile, make the au jus: place the roasting pan over medium heat on the stovetop (or transfer pan juices to a skillet). Add red wine (if using) and scrape up browned bits with a wooden spoon. Add beef stock and simmer until reduced slightly, 6–8 minutes. Stir in 2 tbsp butter, adjust seasoning with salt and pepper, and keep warm.
8. Make horseradish cream: stir together prepared horseradish, sour cream, Dijon mustard, lemon juice, and a pinch of salt and pepper. Chill until serving.
9. Prepare mashed potatoes while roast approaches final temperature (or during resting): place potatoes and smashed garlic in a large pot and cover with cold salted water. Bring to a boil and simmer until potatoes are fork-tender, 15–20 minutes. Drain well, return to pot, add 4 tbsp butter and warmed milk, and mash to desired consistency. Season with salt and pepper.
10. Make honey-glazed carrots while roast rests: heat 2 tbsp butter in a skillet over medium heat. Add carrots and sauté 6–8 minutes until beginning to brown. Add 1 tbsp honey and 2–3 tbsp water, cover, and cook until carrots are tender, 6–8 more minutes. Uncover and cook down any liquid until glossy; season with salt and pepper and stir in chopped parsley.
11. Carve roast into slices between the bones to produce rib servings, or remove bones and slice roast across the grain into 3/4-inch (2 cm) slices. Arrange slices on a platter.
12. Serve prime rib with mashed potatoes and honey-glazed carrots, spoon au jus alongside or over meat, and pass horseradish cream at the table.