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Prime Rib Roast with Horseradish Cream & Zip Sauce

Prep: 20 minutes plus standing

Roast/Cook: 2 hours 25 minutes • Serves: 10

Rib Roast

3 tablespoons chopped fresh rosemary

3 tablespoons olive oil

1½ tablespoons chopped fresh thyme

1½ tablespoons kosher salt

1½ teaspoons fresh ground black pepper

1 (4-rib) bone-in standing rib roast (about 8 pounds)

Horseradish Cream

½ cup refrigerated horseradish

½ cup sour cream

¼ cup mayonnaise

½ teaspoon kosher salt

¼ teaspoon white pepper

2 teaspoons chopped fresh chives

Zip Sauce

2 garlic cloves, minced

2 teaspoons minced shallots

½ cup (1 stick) plus 2 teaspoons unsalted butter, slightly softened

1 cup heavy cream

¼ cup soy sauce

2 teaspoons Worcestershire sauce

¼ teaspoon white pepper

 

1. Prepare Rib Roast: In small bowl, mix rosemary, oil, thyme, salt and pepper. Place roast, fat side up, in shallow roasting pan; rub with herb mixture. Let stand 30 minutes.

2. Preheat oven to 450°. Roast beef 25 minutes; reduce oven temperature to 325°. Roast 2 hours longer or until internal temperature reaches 135°. Transfer roast to cutting board; loosely tent with aluminum foil. Let stand 15 minutes; internal temperature will rise to 145° upon standing for medium-rare.

3. Prepare Horseradish Cream: In small bowl, whisk together all ingredients except chives; stir in chives. Cover and refrigerate until ready to serve.

4. Prepare Zip Sauce: In small saucepot, cook garlic and shallots in 2 teaspoons butter over medium heat 5 minutes or until softened, stirring occasionally. Add cream; cook 10 minutes or until reduced slightly. Stir in soy sauce, Worcestershire

and pepper; whisking constantly, gradually add remaining ½ cup butter. Remove from heat; cover to keep warm.

5. Slice roast and serve with sauces.

 

Approximate nutritional values per serving: 720 Calories, 55g Fat (25g Saturated), 221mg Cholesterol, 1204mg Sodium, 2g Carbohydrates, 0g Fiber, 54g Protein