Prime Rib with Creamy Horseradish Sauce Recipe
prime rib with creamy horseradish sauce
serves 8-10
ingredients
Prime Rib- 1 (10lb/4) bone-in Prime Rib Roast
- 2 tbsp olive oil
- 2 tbsp kosher salt
- 1 tbsp freshly ground black pepper
- 4 large garlic cloves, minced
- 2 fresh rosemary sprigs, leaves removed and chopped
- 4 fresh thyme sprigs, leaves removed and chopped
- 1/4 cup buttermilk
- 2 tbsp white horseradish
- 2 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp sour cream
- 1/2 tsp finely chopped fresh rosemary
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
directions
- Preheat oven to 450°F. To ensure even cooking, bring roast to room temperature 30-60 minutes before roasting. Pat rib roast dry and make 1/2-inch slits over the top and on the sides of the roast. In a small bowl, whisk olive oil, salt, pepper, garlic, rosemary and thyme. Rub seasoning all over roast and inside the slits. Place roast in a large roasting pan, rib side down. Bake 15 minutes. Reduce oven temperature to 325°F and continue cooking 2 hours and 10 minutes until a meat thermometer inserted into the thickest portion of the roast reaches 130-135°F (for medium-rare). Remove from oven and let rest 15 minutes before carving.
- For the horseradish sauce, in a medium bowl, whisk buttermilk, horseradish, mayonnaise, Dijon mustard, sour cream, rosemary, salt and pepper. Serve with sliced roast.