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Prime Rib with Horseradish Cream

Total Time

Prep: 30 min. Bake: 3 hours + standing

Makes

12 servings (1-1/2 cups cream)

“This recipe makes wonderful, special dinners.” How true! Mouths will water over this juicy prime rib. Margaret Ann Dady - Grand Island, NE

Ingredients

  • 1 bone-in beef rib roast (6 to 8 pounds)
  • 3 garlic cloves, sliced
  • 1 teaspoon pepper
  • HORSERADISH CREAM:
  • 1 cup heavy whipping cream
  • 2 tablespoons prepared horseradish
  • 2 teaspoons red wine vinegar
  • 1 teaspoon ground mustard
  • 1/4 teaspoon sugar
  • 1/8 teaspoon salt
  • Dash pepper

Directions

  1. Place roast fat side up in a shallow roasting pan. Cut slits into roast; insert garlic slices. Sprinkle with pepper. Bake, uncovered, at 450° for 15 minutes. Reduce heat to 325°; bake 2-3/4 to 3-1/4 hours longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
  2. Meanwhile, in a small bowl, beat cream until soft peaks form. Fold in the horseradish, vinegar, mustard, sugar, salt and pepper. Cover and refrigerate for 1 hour.
  3. Remove roast to a serving platter and keep warm; let stand for 15 minutes. Serve with cream.

Nutrition Facts

Nutrition Facts: 6 ounces cooked beef with 2 tablespoons cream equals 336 calories, 22 g fat (10 g saturated fat), 27 mg cholesterol, 121 mg sodium, 1 g carbohydrate, trace fiber, 31 g protein.

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