Imperial Prime Rib Roast With Horseradish Cream Sauce

Total Time
20mins
Prep 20 mins
Cook 0 mins

One standing rib roast. Ask your butcher to remove the chine bone, loosen the ribs and tie them back in place. Use a 6 or 7 pound roast (3 ribs) for 6 servings.

Ingredients Nutrition

Directions

  1. FOR THE BASTING SAUCE: Heat together all the ingredients and stir to blend. Simmer for 1 minutes. Brush roast on all sides with basting mixture. Place roast, bone side down, in a roasting pan and roast in a 300°F oven until meat thermometer registers desired doneness.* Baste two or three times during the roasting period.
  2. Remove roast from the oven. Remove the strings and place on a serving platter. Slice at the table and serve with majesty and pride. Serve with Horseradish Cream Sauce.
  3. FOR THE HORSERADISH CREAM SAUCE: Combine sour cream and horseradish and stir until blended. Refrigerate. Remove from the refrigerator about 20 minutes before serving.
  4. *NOTE: Meat thermometer should be inserted into the thickest past of the roast. Make certain that it does not touch the bone. Meat thermometer should register for:.
  5. Very Rare -- 130°F.
  6. Rare -- 140°F.
  7. Medium Rare -- 150°F.
  8. Medium -- 160°F.
  9. Well Done -- 170°F.
  10. The Love of Eating.

Reviews

(1)
Most Helpful

Made this for christmas dinner. Wonderful. Everyone raved. I have tried other basting recipes and they're too salty. This added but didnot take away from the flavor of the meat. Definitly an enhancer.

katrina a. December 26, 2008

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