Prime Rib Roast
A classic dinner of herb crusted prime rib roast with horseradish cream sauce
Ingredients
- 1 whole Prime Rib Roast
- 1 lb Butter softened
- 1 tbsp Rosemary chopped
- 1 whole Garlic chopped
- 2 tbsp Horseradish grated
- 1/2 cup Heavy Cream
- 1/2 cup Sour Cream
- 1 tbsp Lemon juice
- to taste Pepper
- Kosher Salt
Instructions
- Trim extra fat from prime roast, tie between bones and heavily salt all sides and set in a refrigerator uncovered for 6-12 hours. This will enrich the flavor and soak up additional moisture.
- Remove the whole roast from the refrigerator and pat dry. Allow the roast to come to room temperature
- Create a compound butter. In a bowl, combine softened butter, garlic, rosemary, salt and pepper and mix
- Spread the compound butter mixture over every side of the prime rib roast. Once fully covered in butter mixture, place the roast on a wire rack on top of the baking sheet.
- Place the roast in a pre-heated oven at 425 degrees. Cook for 15 minutes then reduce the oven to 350 degrees until the center of the roast reaches 125 degrees (for a medium rare finish)
- Once the roast is removed from the oven, allow it to rest 20-30 minutes to finish cooking and to retain juices before carving
- For the horseradish cream sauce, in a cool bowl, whisk cream to soft peaks. fold in sour cream, horseradish, lemon juice and salt to taste