Every now and then, you eat something that makes you pinch yourself because you think it’s too good to be true. That’s how I feel about this beef rib roast. We splurged a little on a prime rib roast and asked the butcher at the grocery store to trim and tie it for us, which made prep that much easier.
The recipe below seems so simple, doesn’t it? With a good cut of meat and proper technique, you really don’t need a lot of spices or steps to add flavor. The beef will do that on its own, so stick with the classic “salt and pepper” when preparing your rub. It will turn into a deliciously spicy crust by the end of the cooking time. The inside of your rib roast will be juicy and sumptuous - so tender you won’t need a steak knife.
The wasabi cream sauce is a clever play off the traditional horseradish served with beef roasts. It offers a special bite and a twist of flavor to the savory beef. If you have leftovers, the sauce is delicious drizzled over grilled vegetables.
This recipe is perfect for New Year’s Eve, Valentine’s Day, a birthday or to celebrate a promotion. The beef almost tastes buttery and smooth because it melts in your mouth and has a luscious quality that makes it feel like an epicureal experience rather than dinner. Pair it with simple sides and a full-bodied red wine and you’ll have people talking about this meal for ages.