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Prep 5 mins
Cook 0 mins
This is an old recipe that I have "tweaked" over the years. I cook prime rib for special occasions for DH and I. This is good on any roast beef.
- Combine all ingredients at least an hour before serving for best flavor.
LOVE this sauce!<br/><br/>I made my first prime rib (with fear and trepidation!) for this past family Christmas. Was pretty intimidated by the 11 lb hunk of expensive flesh but thankfully the cooks in the family (none of whom had made prime rib before) rallied in a group effort and it was perfect. <br/><br/>Especially with this sauce on hand. I love both blue cheese and horseradish and thought that I would have to anguish about which sauce to make, but then found this one with both. TA-DA! It's my new fav. <br/><br/>I've also tried a reduced fat version using 1/2 & 1/2 instead of cream, and no fat Greek yo instead of sour cream and that worked just as well ~ thx to the blue chz and h-radish doing all the flavor work.<br/><br/>Thanks tons for this one. Bless you! :)