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    You are in: Home / Recipes / Prime Rib Roast W/ Horseradish Cream Recipe
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    Prime Rib Roast W/ Horseradish Cream

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 45 mins

    15 mins

    2 hrs 30 mins

    4Susan's Note:

    Step-by-step directions for perfect selection, preparation, and carving of this succulent and tender cut of beef. Prime rib is the king of roasts, it's simply the best there is, and worth every penny. Recipe by Jane Yagoda Goodman in Ladies Home Journal magazine; minor changes made by me.

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    Units: US | Metric

    Prime Rib

    Zesty Horseradish Cream

    • 1/2 cup sour cream
    • 2 tablespoons freshly grated horseradish root or 2 tablespoons prepared horseradish
    • 2 teaspoons chopped shallots
    • 1 teaspoon white balsamic vinegar or 1 teaspoon white wine vinegar


    1. 1
      To select your roast:.
    2. 2
      Selecting the proper grade is essential; Look for a USDA choice grade rib roast or a brand name rib roast (such as "Certified Angus") in the supermarket meat case; or ask your butcher to specify the "small end" of the rib roast - the most tender part.
    3. 3
      Preparation of Rib Roast:.
    4. 4
      Arrange oven rack in lower third of oven; Heat oven to 325 degrees F.
    5. 5
      Trim beef rib roast of excess fat, leaving a thin layer.
    6. 6
      Rub the roast with salt, pepper, and thyme.
    7. 7
      Arrange roast, rib bones down, in a shallow roasting pan; (Do not add water or cover pan); insert an oven-safe meat thermometer in thickest part of the roast, not resting in fat or touching the bone (this will stay in the entire roasting time).
    8. 8
      Roast 2 hours 15 minutes, or until the meat thermometer's temperature reaches 130 degress F.
    9. 9
      Transfer roast to a carving board, and tent loosely with foil; let stand 15 minutes (temperature will continue to rise to reach 135 degrees F).
    10. 10
      Zesty Horseradish Cream:.
    11. 11
      While roast is resting combine all ingredients in a small bowl and refrigerate until serving time.
    12. 12
      To Carve Your Roast:.
    13. 13
      To begin, place the roast on it's larger side on a cutting board, the bones will be towards your stomach; You may need to trim the bottom side (the one that is now resting on the cutting board) to ensure that it lies flat on the cutting board.
    14. 14
      To carve the first slice, insert a meat fork, tines facing downwards, below the top rib bone, in front of your stomach; make a horizontal cut from the opposite side towards your stomach/fork/bone (across the top).
    15. 15
      Now cut along the rib bone, from the top (not the rib bone side), to release the meat from the bone.
    16. 16
      Slide the knife back under the slice, steady it with the fork, and lift it onto your serving platter.
    17. 17
      Repeat for each slice, and serve with a dollop of horseradish cream.

    Ratings & Reviews:


    Nutritional Facts for Prime Rib Roast W/ Horseradish Cream

    Serving Size: 1 (35 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 2727.1
    Calories from Fat 2119
    Total Fat 235.5 g
    Saturated Fat 98.4 g
    Cholesterol 616.5 mg
    Sodium 912.2 mg
    Total Carbohydrate 2.0 g
    Dietary Fiber 0.2 g
    Sugars 0.0 g
    Protein 140.2 g

    The following items or measurements are not included:

    beef rib roast

    white balsamic vinegar

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