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Prime Rib with Horseradish Cream
Nb persons: 12
Yield:
Preparation time:
Total time:
Source: Southern Lady Christmas Made Easy magazine 2008
| 1 (6 1/2-7 lb.) | prime rib roast |
| 1 Tb. | olive oil |
| 2 1/2 tsp. | kosher salt |
| 1/2 tsp. | ground black pepper |
| Horseradish Cream: | |
| 1 c. | heavy whipping cream |
| 3/4 c. | sour cream |
| 2 Tb. | prepared horseradish |
| 1 Tb. | chopped fresh chives |
| 1/4 tsp. | salt |
| 1/8 tsp. | ground black pepper |
| Garnish: | additional chopped fresh chives |
Rub prime rib with olive oil, salt and pepper. Cover and refrigerate for 4 hours, or overnight. Remove from refrigerator and let come to room temperature. Preheat oven to 325 degrees. Place prime rib on a rack in a roasting pan. Cook for 2 hours and 45 minutes to 3 hours, or until a meat thermometer reaches an internal temperature of 145 degrees or desired doneness. Remove from oven and let stand for 10 minutes before serving. Serve with Horseradish Cream.
Horseradish Cream: In a medium bowl, beat cream at medium speed with an electric mixer until thickened. Add remaining ingredients, beating to combine. Cover and chill for 1 hour before serving. Garnish with chopped fresh chives, if desired.
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