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Classic Standing Prime Rib with Horseradish Cream

Classic Standing Prime Rib Horseradish Sauce Michael Lomonaco
Stand tall, saddle up and treat yourself to the prime meal of your life!
skill level
Easy
time
Over 120min
servings
6 to 8
cost
$
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Stand tall, saddle up and treat yourself to the prime meal of your life!
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ingredients
  • For the Prime Rib:
  • 1 Oven-ready Prime Rib Roast (6-7 pounds and 4-5 bones)
  • 1/4 cup Olive oil
  • 1/4 cup Coarsely ground black pepper
  • 3 tablespoons Fine sea salt
  • 2 tablespoons Chopped garlic
  • 3 tablespoons Thyme leaves
  • 3 tablespoons Rosemary needles
  • For the Horseradish Cream:
  • 3-4 ounce Fresh horseradish root
  • 1 tablespoon Sherry vinegar
  • 1 Pinch Sugar
  • 1 teaspoon Dry English mustard
  • 1 cup Creme Fraiche
  • 1 Pinch Salt
  • Black pepper (1-2 grinds)
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
      
    For the Prime Rib: Preheat the oven to 350°F.
  • 2
    1 Oven-ready Prime Rib Roast (6-7 pounds and 4-5 bones)
    1/4 cup Olive oil
    Brush the meat with the olive oil. 
  • 3
    1/4 cup Coarsely ground black pepper
    3 tablespoons Fine sea salt
    2 tablespoons Chopped garlic
    3 tablespoons Thyme leaves
    3 tablespoons Rosemary needles
    Combine all of the seasonings in a small bowl.  Rub the seasoning paste uniformly over the meat.  Put the meat, meat side down, in a roasting pan and roast for 20 minutes.
  • 4
      
    Carefully turn the roast over to rest the beef on the bone –side, on a roasting rack, for the remainder of the cooking time. Continue roasting until an instant-read thermometer inserted near the center of the roast reads 120°F for medium rare, 1 ½ to 2 hours. After you have reached the desired degree of doneness, remove the roast from the oven and let stand for 20 minutes before carving.
  • 5
       
    After the roast has rested for 20 minutes, carefully transfer it bone-side down to a large cutting board.  Insert a sharp knife between the meat and the rib bones, separating the meat from the ribs in 1 large piece to slice the beef into boneless slices.  Carve the boneless meat into ½-inch-thick slices or if desired, cut between the rib bones, and serve one enormous bone-on prime rib chop per diner.
  • 6
    3-4 ounce Fresh horseradish root
    1 tablespoon Sherry vinegar
    For the Horseradish Cream: Peel and finely grate the horseradish, soaking it with the vinegar to prevent blackening. 
  • 7
    1 Pinch Sugar
    1 teaspoon Dry English mustard
    Add the sugar and  mustard and allow to macerate a few minutes. 
  • 8
    1 cup Creme Fraiche
    1 Pinch Salt
    Black pepper (1-2 grinds)
    Add the crème fraiche, salt and pepper and serve. Will keep for 1 or 2 days, refrigerated.
 
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