Prime Rib with Horseradish Sauce Recipe

Reviewed on Feb. 03, 2013 by gutpyle

This is a very good recipe- BUT- your meat internal cooking temps are way off! You should start at 125 degrees for med rare. Also when you cook any expensive cut of meat you should let it get close to room temp before cooking. That way it will cook more even. When you remove the meat from the oven, tent it with some foil & let it rest for 15 to 20 minutes. In that period of time your roast will still continue to cook. And the meat internal temp will go up about another 8 degrees.

Gutpyle'

Brookfield , WI

Reviewed on Jan. 29, 2013 by califdreamin@nemont.net

Even tho I didn't make this using this recipe, I do the same thing with wonderful results. Noting some of the variances some other have mentioned. I just wanted to add another way of making the horseradish sauce that came from my B.C. cookbook from the early 60's. I use 1/2 cup whipping cream, beaten until thick, add 1/2 tsp salt-and then 3 Tbsp well drained horseradish. This makes aout 1 cup. We like this even better than with the sour cream.

Reviewed on Jan. 28, 2013 by CookieBaker811

Haven't tried it yet. But, my son in law said he likes that kind of rib roast that has the bone in it, so this is what he will get on his birthday!

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 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.

Reviewed on Dec. 26, 2010 by luv2cookalot

Great recipe! Will pass on to friends and family. Cooking instructions couldn't of been more precise. Did add garlic, rosemary and thyme along with the pepper. Thank you TOH!

Reviewed on Dec. 26, 2010 by sgosselin

I forgot to add that I cut an X inbetween the strings and push 1/2 garlic clove in each hole. I still rub it all down with salt, pepper, garlic salt and bacon grease.

Reviewed on Dec. 26, 2010 by sgosselin

Great recipe. I use bacon grease instead of olive oil. I cook it at 350 @ 30 mins per pound so I can get Med rare slices in the middle.

Reviewed on Dec. 26, 2010 by RoxannaJohnson

ade this for Christmas dinner and it was amazing! Definitely a great recipe!

Reviewed on Dec. 26, 2010 by mshunter64

the best recipe...my prime rib turned out "Fantabulous"!!!!

Reviewed on Dec. 26, 2010 by Jillianstere

This is the best Prime Rib recipe I have ever used. It turns out perfect! Didn't change it at all. I have never had so many compliments.

Reviewed on Dec. 21, 2010 by jlocke

I have been making this for Christmas Eve dinner for several years now. My family loves it and it has become a tradition. And I always come back to this recipe. The horseradish sauce is perfect! Enjoy!

Reviewed on Dec. 14, 2010 by TuckDi

Excellent. Prepared for a special get together and everyone raved about it!

Reviewed on Mar. 28, 2010 by linsvin

There is no way of making a mistake with this prime rib recipe. The horseradish sauce was not too hot as to enjoy the prime rib. I did use an electronic meat thermometer to let me know when it was cooked to perfection. Easy enough to make, impressive enough for dinner guests.

Reviewed on Jan. 01, 2010 by FREDAGABLE

I DO A FEW THINGS DIFFERENT; I RUB MY ROAST WITH OIL, GARLIC AND MONTREAL STEAK SEASONINGS, AND LOTS OF PEPPER. I COVER MY ROAST WELL WITH THESE SEASONINGS. THEN I PLACE ON RACK IN PAN FAT SIDE UP. PLACE MEAT THERMOMETER INTO CENTER OF ROAST. PLACE IN 425 DEGREE OVEN FOR 1 HR. TURN OFF OVEN, ITS STILL COOKING, DO NOT OPEN OVEN DOOR, NO PEAKING. LET SET IN OVEN 2 HRS...TIL THERMOMETER REACHES 140 MED RARE-150 DEGREES FOR MEDIUM, IS PINK IN CENTER. 160 FOR WELL DONE ITS ALL DONE AND YUMMMMY. ENJOY WITH AUJUS AND HORSERADISH. FLAVOR IS OUT OF THIS WORLD....TRUST ME ON THIS ONE. MY HUSBAND LOVED THIS FLAVOR....FREDA

Reviewed on Nov. 18, 2009 by Robby1

I have been a subscriber to TOH and S & D for 10 years and have tried 100's of recipes during this time, all good. But this recipe, just as it is, is the most heavenly, fantastic and special meal you could ever make. This has become our Christmas Eve tradition. Invite your family, or your very best friends and enjoy!

Reviewed on Jan. 24, 2009 by lawrere

Reviewed on Dec. 29, 2008 by suzannmc1219

For Christmas Day I cooked a 6.5 pound Prime Rib for my family using this recipe as a guide. It was delicious! I made a few enhancements: First, I rubbed the prime rib with 2 T of Balsamic vinegar (a hint from a chef friend!). I increased the olive oil rub to 2 T and added minced garlic, along with 1 T of finely diced fresh rosemary and fresh thyme. (Be sure to line your roasting pan with aluminum foil or use a cooking spray to help with clean up!) Along with the delicious horseradish sauce in this recipe, I also served heated au jus sauce (packaged).

suzannmc

Reviewed on Aug. 31, 2008 by jbnd

My family loves prime rib, but I had never made it at home. This last New Year's, I finally decided to give it a try. I used this recipe as a guide, and it came out wonderfully! I even made it again for my husband's birthday in April! Thanks for a great recipe!!

Reviewed on Aug. 04, 2008 by Allspice_Mo

I love finding this recipe, I would like to make something very special soon for my DIL returing home from trip. Thanks for posting

Reviewed on Mar. 04, 2008 by oneryjane

I have been looking for a recie like this.....I LOVE horseradish and am looking forward to making this. Thanks very much much!!!!!

Reviewed on Feb. 03, 2008 by jea726

Thank you, I also check temps and times. I also needed a way to serve horseradish with this roast without it being too strong. I think my family will enjoy the sauce that accompanies this recipe.

Reviewed on Dec. 13, 2007 by DENA2

This sounds good. I will be making this for our Christmas dinner. I have never fixed a prim rib. Well report back.

Reviewed on Dec. 10, 2007 by bkbk

Thank you, Every year I have to check out oven temps and times.