American-Style Mayonnaise Marinated Prime Rib

Ingredients

• 5.5 lb Bone‑in prime rib (standing rib roast) (Trim excess outer fat, leave a thin layer for flavor)
• 0.5 cup Mayonnaise (heavy, full‑fat) (Use a brand with higher oil content for moisture)
• 2 tbsp A1 Steak Sauce
• 2 tbsp Worcestershire Sauce
• 4 cloves Garlic cloves (roasted) (Roasted with grapeseed oil)
• 2 tbsp Grapeseed Oil (Neutral oil with high smoke point)
• 1 tbsp Fresh Thyme (Leaves only, finely chopped)
• 1 tsp Kosher Salt
• 0.5 tsp Freshly Ground Black Pepper
• 1 tsp Honey (Adds subtle sweetness)
• 1 tsp Dijon Mustard
• 2 cup Beef Bone Trimmings & Fat (saved from rib) (For sauce base)
• 1 cup Beef Broth
• 1 tbsp Garlic Powder
• 1 tbsp Onion Powder
• 1 tsp Worcestershire Sauce (for sauce)
• 2 tbsp Fresh Horseradish (Finely grated, plus extra for serving)
• to taste Sea Salt (Finish the sauce)

Instructions

1. Trim the Prime Rib

   Using a sharp boning knife, remove the thick outer fat layer, leaving a thin ¼‑inch cap for flavor. Save all trimmings and bones for the sauce.

   Time: PT10M

2. Roast Garlic

   Toss 4 garlic cloves with 1 tbsp grapeseed oil, spread on a baking sheet, and roast at 350°F for 25‑30 minutes until soft and caramelized.

   Time: PT30M

   Temperature: 350°F

3. Prepare the Mayonnaise Marinade

   In a mixing bowl combine ½ cup mayonnaise, 2 tbsp A1 sauce, 2 tbsp Worcestershire, the roasted garlic (mashed), remaining 1 tbsp grapeseed oil, 1 tbsp fresh thyme, 1 tsp kosher salt, ½ tsp black pepper, 1 tsp honey, and 1 tsp Dijon mustard. Whisk until smooth.

   Time: PT10M

4. Marinate the Rib

   Generously coat the trimmed prime rib with the mayonnaise mixture, rubbing into every surface and into the bone crevices. Place on a rack, loosely cover with plastic wrap, and refrigerate uncovered.

   Time: PT5M

5. Marinating Time

   Let the rib sit in the refrigerator for 24‑36 hours (minimum 24h, ideal 36h) to absorb flavors.

   Time: PT36H

6. Preheat and Roast

   Preheat oven to 350°F. Place the rib on a rack in a roasting pan and roast until an internal temperature of 120°F is reached, about 1 hour 50 minutes.

   Time: PT1H50M

   Temperature: 350°F

7. Rest the Meat

   Remove the rib from the oven, tent loosely with foil, and let rest for 10‑12 minutes. This allows juices to redistribute and carryover heat to finish cooking.

   Time: PT12M

8. Make the Pan Sauce

   While the meat rests, combine saved bone trimmings, 1 cup beef broth, 1 tbsp garlic powder, 1 tbsp onion powder, and 1 tsp Worcestershire sauce in a saucepan. Simmer over medium heat (≈200°F) until reduced by half, about 15 minutes. Strain, then stir in 2 tbsp grated fresh horseradish and a pinch of sea salt.

   Time: PT20M

   Temperature: 200°F

9. Carve and Serve

   Slice the prime rib against the grain, arrange on a serving platter, drizzle with the horseradish‑enhanced sauce, and offer extra horseradish on the side.

   Time: PT5M

Nutrition Facts

Calories

620

Protein

45g

Carbohydrates

5g

Fat

38g

Fiber

1g