Prime Rib with Horseradish Cream Recipe

Prime Rib with Horseradish Cream Recipe photo by Taste of Home

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“This recipe makes wonderful, special dinners.” How true! Mouths will water over this juicy prime rib. Margaret Ann Dady - Grand Island, NE

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Prime Rib with Horseradish Cream Recipe

Prep: 30 min. Bake: 3 hours + standing

Yield: 12 Servings

30 180 210

Ingredients

1 bone-in beef rib roast (6 to 8 pounds)
3 garlic cloves, sliced
1 teaspoon pepper
HORSERADISH CREAM:
1 cup heavy whipping cream
2 tablespoons prepared horseradish
2 teaspoons red wine vinegar
1 teaspoon ground mustard
1/4 teaspoon sugar
1/8 teaspoon salt
Dash pepper

Directions

Place roast fat side up in a shallow roasting pan. Cut slits into roast; insert garlic slices. Sprinkle with pepper. Bake, uncovered, at 450° for 15 minutes. Reduce heat to 325°; bake 2-3/4 to 3-1/4 hours longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).
Meanwhile, in a small bowl, beat cream until soft peaks form. Fold in the horseradish, vinegar, mustard, sugar, salt and pepper. Cover and refrigerate for 1 hour.
Remove roast to a serving platter and keep warm; let stand for 15 minutes. Serve with cream. Yield: 12 servings (1-1/2 cups cream).

Nutritional Facts 6 ounces cooked beef with 2 tablespoons cream equals 336 calories, 22 g fat (10 g saturated fat), 27 mg cholesterol, 121 mg sodium, 1 g carbohydrate, trace fiber, 31 g protein.

Originally published as Prime Rib with Horseradish Cream in Simple & Delicious November/December 2009, p49