Prime Rib with Horseradish Cream Recipe

5 1 1
Prime Rib with Horseradish Cream Recipe
Prime Rib with Horseradish Cream Recipe photo by Taste of Home
Publisher Photo

Prime Rib with Horseradish Cream Recipe

Read Reviews
5 1 1
Publisher Photo
“This recipe makes wonderful, special dinners.” How true! Mouths will water over this juicy prime rib. Margaret Ann Dady - Grand Island, NE
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 3 hours + standing
MAKES:
12 servings
TOTAL TIME:
Prep: 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 minutes. Serve with cream. Yield: 12 servings (1-1/2 cups cream).
Originally published as Prime Rib with Horseradish Cream in Simple & Delicious November/December 2009, p49

  • 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
  1. 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°).
  2. 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.
  3. 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).
Originally published as Prime Rib with Horseradish Cream in Simple & Delicious November/December 2009, p49

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPrime Rib with Horseradish Cream

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
debihunt User ID: 842661 127378
Reviewed Dec. 8, 2011

"I didn't use this for the roast, but the sauce & everyone loved it!"

Loading Image