Prime Rib with Horseradish Sauce Recipe
Prime Rib with Horseradish Sauce Recipe photo by Taste of Home

Prime Rib with Horseradish Sauce Recipe

Publisher Photo
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. —Paula Zsiray, Logan, Utah
TOTAL TIME: Prep: 5 min. Bake: 3 hours
MAKES:6-8 servings
TOTAL TIME: Prep: 5 min. Bake: 3 hours
MAKES: 6-8 servings

Ingredients

  • 1 bone-in 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

Directions

  1. Preheat oven to 450°. Brush roast with oil; rub with pepper. Place roast, fat side up, on a rack in a shallow roasting pan. Bake, uncovered, 15 minutes.
  2. Reduce heat to 325°. Bake 2-3/4 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), basting with pan drippings every 30 minutes.
  3. Let stand 10-15 minutes before slicing. Meanwhile, in a small bowl, combine the sauce ingredients. Serve with beef. Yield: 6-8 servings.
Originally published as Prime Rib with Horseradish Sauce in Taste of Home December/January 2006, p39

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Prime Rib with Horseradish Sauce

AVERAGE RATING
   (31)
RATING DISTRIBUTION
5 Star
 (24)
4 Star
 (6)
3 Star
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2 Star
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1 Star
 (1)
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MY REVIEW
Reviewed Sep. 10, 2014

"had this for Easter & was great. A little expensive but worth it."

MY REVIEW
Reviewed Jul. 29, 2013

"Outstanding! You can't go wrong with this recipe. One of our favorites."

MY REVIEW
Reviewed Feb. 3, 2013

"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"

MY REVIEW
Reviewed Jan. 29, 2013

"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."

MY REVIEW
Reviewed Jan. 28, 2013

"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!"

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