Prime Rib Roast W/ Horseradish Cream
- Ready In:
- 2hrs 45mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
-
Prime Rib
- 7 1⁄2 lbs beef rib roast, 4-ribs, chine bone removed
- 1 teaspoon kosher salt
- 1⁄2 teaspoon fresh ground pepper
- 1⁄2 teaspoon dried thyme
-
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
directions
-
To select your roast:
- 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.
-
Preparation of Rib Roast:
- Arrange oven rack in lower third of oven; Heat oven to 325 degrees F.
- Trim beef rib roast of excess fat, leaving a thin layer.
- Rub the roast with salt, pepper, and thyme.
- 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).
- Roast 2 hours 15 minutes, or until the meat thermometer's temperature reaches 130 degress F.
- 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).
-
Zesty Horseradish Cream:
- While roast is resting combine all ingredients in a small bowl and refrigerate until serving time.
-
To Carve Your Roast:
- 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.
- 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).
- Now cut along the rib bone, from the top (not the rib bone side), to release the meat from the bone.
- Slide the knife back under the slice, steady it with the fork, and lift it onto your serving platter.
- Repeat for each slice, and serve with a dollop of horseradish cream.
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RECIPE SUBMITTED BY
GeeWhiz
United States