WEEKDAYS 1e|12c|p

Classic Standing Prime Rib with Horseradish Cream

Michael Lomonaco
Servings: 6 to 8
2+ hr

Stand tall, saddle up and treat yourself to the prime meal of your life!

  • Ingredients
  • step-by-step directions
Classic Standing Prime Rib with Horseradish Cream
  • 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)
  • For the Prime Rib: Preheat the oven to 350°F.
  • Brush the meat with the olive oil. 
  • 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.
  • 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.
  • 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.
  • For the Horseradish Cream: Peel and finely grate the horseradish, soaking it with the vinegar to prevent blackening. 
  • Add the sugar and  mustard and allow to macerate a few minutes. 
  • Add the crème fraiche, salt and pepper and serve. Will keep for 1 or 2 days, refrigerated.
Similar categories: Dinner Courses & Meals
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