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Prime Rib with Horseradish Cream

Prime Rib with Horseradish Cream
“This recipe makes wonderful, special dinners.” How true! Mouths will water over this juicy prime rib. Margaret Ann Dady - Grand Island, NE
12 ServingsPrep: 30 min. Bake: 3 hours + standing

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
© Taste of Home 2013

2 of 2

Prime Rib with Horseradish Cream (continued)

Directions (continued)

  • minutes. Serve with cream. Yield: 12 servings (1-1/2 cups cream).
Nutrition 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013