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Prime Rib with Horseradish Sauce

1 semi-boneless beef rib roast (4 to 6 pounds)
1 tablespoon olive oil
1 to 2 teaspoons coarsely ground pepper
HORSERADISH SAUCE:
1 cup (8 ounces) sour cream
3 to 4 tablespoons prepared horseradish
1 teaspoon coarsely ground pepper
1/8 teaspoon Worcestershire sauce

Brush roast with oil; rub with pepper. Place roast, fat side up, on a
rack in a shallow roasting pan. Bake, uncovered, at 450° for 15
minutes. Reduce heat to 325°. Bake for 2-3/4 hours or until
meat reaches desired doneness (for medium-rare, a meat thermometer

Printed from tasteofhome.com Jul 25, 2008

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Prime Rib with Horseradish Sauce cont.

should read 145°; medium, 160°; well-done, 170°), basting
with pan drippings every 30 minutes. Let stand for 10-15 minutes
before slicing. Meanwhile, in a small bowl, combine the sauce
ingredients. Serve with beef.

Yield: 6-8 servings.