WEEKDAYS 1e|12c|p

Michael Lomonaco's Classic Standing Prime Rib with Horseradish Cream

Classic Standing Prime Rib Horseradish Sauce Michael Lomonaco
Treat yourself to this fancy dish!
skill level
Easy
time
Over 120min
servings
6 to 8
cost
$
Contributed by :
Looking for a dish to make for a special occasion? This is it!
share
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)
kitchenware
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.
 
Comments

Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, photo & other personal information you make public on Facebook will appear with your comment, and may be used on ABC's media platforms. Learn more.

similar recipes