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To ring in the New Year, we invite friends for dinner. A menu featuring tender prime rib is festive yet simple to prepare. A pepper rub and mild horseradish sauce complement the beef’s great flavor.
Originally published as Prime Rib with Horseradish Sauce in Taste of Home December/January 2006, p39
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Reviewed on Dec. 28, 2011 by Seamus1993
What a mess in my oven! Other sites recommend putting a tent lightly over the roast and using an oven temp of 500 degrees per pound of meat for 5-9 minutes, depending on how rare the meat should be. Don't open the oven door and turn off the heat and let the roast sit for an hour. While the roast and sauce was perfect the time spent cleaning was disappointing.
Reviewed on Dec. 17, 2011 by CarmenK
Have been making mine like this for years. However, at altitude of 6400 ft., I remove it from the oven at 120 deg. for rare and let it rest (lightly covered) for 15-20 min. M-m-m-m-m good!
Reviewed on Dec. 10, 2011 by darlajayne
This horseradish sauce is excellent with prime rib. It is now "a must have" any time I make this type of roast. Yummy!
Reviewed on Dec. 05, 2011 by TetonWarrior
Burp!
Reviewed on Dec. 05, 2011 by Padiwak
I like my Horseradish sauce better...1 small container of whipping creamadd 1 Tsp. coleman's mustardWhip till stiffThen fold in approximately 1 small jar of horseradishThis holds together better than using sour cream
I like my Horseradish sauce better...
1 small container of whipping cream
add 1 Tsp. coleman's mustard
Whip till stiff
Then fold in approximately 1 small jar of horseradish
This holds together better than using sour cream
Reviewed on Oct. 14, 2011 by jajm6
I only made the horseradish sauce for a dinner party and everyone raved about it.
Reviewed on Jan. 02, 2011 by cqdave
Very good! I have made prime rib many times and this is easy. Only thing I changed is the cooking time so it wasn't quite so done. The sauce is excellent for those who do not like real horseraddish. I always serve both.
Reviewed on Dec. 29, 2010 by baelliott
It was good but quite dry for my taste.
Reviewed on Dec. 29, 2010 by obxgoer
Hubbies favorite. Have made several times. A sure fire winner!
Reviewed on Dec. 29, 2010 by Branwren
Good recipe except for being cooked to long. I cook mine to rare which should read 125 degrees on the meat thermometer. It will continue to cook when you pull it out of the oven and sit it to rest reaching 130 finally. The ends of the roast will be Med to Med-rare with the center being rare. This allows for a serving of just about everyone to their satisfaction.
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