PRIME RIB WITH HORSERADISH SAUCE
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
Provided by Taste of Home
Categories Dinner
Time 3h5m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- 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. , Reduce heat to 325°. Bake 2-3/4 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting with pan drippings every 30 minutes. , Let stand 10-15 minutes before slicing. Meanwhile, in a small bowl, combine the sauce ingredients. Serve with beef.
Nutrition Facts : Calories 325 calories, Fat 21g fat (9g saturated fat), Cholesterol 7mg cholesterol, Sodium 115mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 31g protein.
IMPERIAL PRIME RIB ROAST WITH HORSERADISH CREAM SAUCE
One standing rib roast. Ask your butcher to remove the chine bone, loosen the ribs and tie them back in place. Use a 6 or 7 pound roast (3 ribs) for 6 servings.
Provided by Olha7397
Categories Roast Beef
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- FOR THE BASTING SAUCE: Heat together all the ingredients and stir to blend. Simmer for 1 minutes. Brush roast on all sides with basting mixture. Place roast, bone side down, in a roasting pan and roast in a 300°F oven until meat thermometer registers desired doneness.* Baste two or three times during the roasting period.
- Remove roast from the oven. Remove the strings and place on a serving platter. Slice at the table and serve with majesty and pride. Serve with Horseradish Cream Sauce.
- FOR THE HORSERADISH CREAM SAUCE: Combine sour cream and horseradish and stir until blended. Refrigerate. Remove from the refrigerator about 20 minutes before serving.
- *NOTE: Meat thermometer should be inserted into the thickest past of the roast. Make certain that it does not touch the bone. Meat thermometer should register for:.
- Very Rare -- 130°F.
- Rare -- 140°F.
- Medium Rare -- 150°F.
- Medium -- 160°F.
- Well Done -- 170°F.
- The Love of Eating.
Nutrition Facts : Calories 225.3, Fat 23.6, SaturatedFat 14.8, Cholesterol 57.5, Sodium 331.7, Carbohydrate 3.3, Fiber 0.6, Sugar 0.4, Protein 1.7
PRIME RIB ROAST W/ HORSERADISH CREAM
Step-by-step directions for perfect selection, preparation, and carving of this succulent and tender cut of beef. Prime rib is the king of roasts, it's simply the best there is, and worth every penny. Recipe by Jane Yagoda Goodman in Ladies Home Journal magazine; minor changes made by me.
Provided by GeeWhiz
Categories Roast Beef
Time 2h45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- To select your roast:.
- Selecting the proper grade is essential; Look for a USDA choice grade rib roast or a brand name rib roast (such as "Certified Angus") in the supermarket meat case; or ask your butcher to specify the "small end" of the rib roast - the most tender part.
- Preparation of Rib Roast:.
- Arrange oven rack in lower third of oven; Heat oven to 325 degrees F.
- Trim beef rib roast of excess fat, leaving a thin layer.
- Rub the roast with salt, pepper, and thyme.
- Arrange roast, rib bones down, in a shallow roasting pan; (Do not add water or cover pan); insert an oven-safe meat thermometer in thickest part of the roast, not resting in fat or touching the bone (this will stay in the entire roasting time).
- Roast 2 hours 15 minutes, or until the meat thermometer's temperature reaches 130 degress F.
- Transfer roast to a carving board, and tent loosely with foil; let stand 15 minutes (temperature will continue to rise to reach 135 degrees F).
- Zesty Horseradish Cream:.
- While roast is resting combine all ingredients in a small bowl and refrigerate until serving time.
- To Carve Your Roast:.
- To begin, place the roast on it's larger side on a cutting board, the bones will be towards your stomach; You may need to trim the bottom side (the one that is now resting on the cutting board) to ensure that it lies flat on the cutting board.
- To carve the first slice, insert a meat fork, tines facing downwards, below the top rib bone, in front of your stomach; make a horizontal cut from the opposite side towards your stomach/fork/bone (across the top).
- Now cut along the rib bone, from the top (not the rib bone side), to release the meat from the bone.
- Slide the knife back under the slice, steady it with the fork, and lift it onto your serving platter.
- Repeat for each slice, and serve with a dollop of horseradish cream.
Nutrition Facts : Calories 2727.1, Fat 235.5, SaturatedFat 98.4, Cholesterol 616.5, Sodium 912.3, Carbohydrate 2.1, Fiber 0.2, Sugar 0.1, Protein 140.3
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