Prime Rib with Horseradish Sauce

Name: Prime Rib with Horseradish Sauce
Prep time: 3 h 5 min
Cook time: 3 h 5 min
Total time: 3 h 5 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoon coarsely ground pepper; 3 Tbsps prepared horseradish; 1 Tbsp olive oil; 2 kgs bone-in beef rib roast; 227 grams cup sour cream; 0 teaspoons Worcestershire sauce

Prime Rib with Horseradish Sauce might be From preparation to the plate, this recipe takes about 3 hours and 5 minutes. This recipe from Taste of Home requires worcestershire sauce, horseradish, olive oil, and cream. It will be a hit at your valentin day event. It is a good option if you're following a gluten free diet. If you like this recipe, take a look at these similar recipes: Prime Rib Sandwiches with Horseradish Sauce, Prime Rib Tacos with Avocado Horseradish Sauce, and Prime Rib Tacos with Avocado Horseradish Sauce.

Instructions

Brush roast with oil; rub with pepper.

Ingredients you will need

Pepper

Cooking Oil

Dry Seasoning Rub

Place roast, fat side up, on a rack in a shallow roasting pan.

Equipment you will use

Roasting Pan

Bake, uncovered, at 450° for 15 minutes.

Equipment you will use

Oven

Reduce heat to 325°.

Bake for 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.

Ingredients you will need

Meat

Equipment you will use

Kitchen Thermometer

Oven

Frying Pan

Let stand for 10-15 minutes before slicing. Meanwhile, in a small bowl, combine the sauce ingredients.

Ingredients you will need

Sauce

Equipment you will use

Bowl

Serve with beef.

Ingredients you will need

Beef

Equipment

Ingredients

Servings:

1teaspoon

coarsely ground pepper 3Tbsps

prepared horseradish 1Tbsp

olive oil 2kgs

bone-in beef rib roast 227grams

cup sour cream 0teaspoons

Worcestershire sauce

Recommended wine: Pinot Noir, Merlot, Cabernet Sauvignon

Prime Rib on the menu? Try pairing with Pinot Noir, Merlot, and Cabernet Sauvignon. Beef and red wine are a classic combination. Generally, leaner cuts of beef go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier cuts can handle a bold red, such as cabernet sauvingnon. One wine you could try is Williams Selyem Russian River Valley Pinot Noir. It has 4.9 out of 5 stars and a bottle costs about 110 dollars.

Williams Selyem Russian River Valley Pinot Noir

Red cherry, strawberry confiture, and faded rose petal aromas seem to sing in the top registers in this alluring offering. Hints of beet root, dried herbs and wood spices offer some bass notes to complete this wonderful orchestral suite. With air, the aromas intensify with notes of Morello cherry. The palate is very dense on entry with a strong streak of minerality through to the finish. The tannins are extremely fine grained and reminiscent of Ceylon tea. The 2015 Russian River Valley Pinot Noir is a classic, and highlights the elegance and power of a truly great growing region.The Pinot Noir for this blend was sourced primarily from our Drake Estate Vineyard, and the Williams Selyem Estate Vineyard.