Imperial Prime Rib Roast with Horseradish Cream Sauce

by olga

Servings: 6 servings

INGREDIENTS

BASTING MIXTURE:

1/2 cup butter
1 Tablespoon paprika
4 cloves garlic, put through a press
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper

HORSERADISH CREAM SAUCE:

1 cup sour cream
1 Tablespoon prepared white horseradish or to taste

INSTRUCTIONS

FOR THE BASTING SAUCE: Heat together all the ingredients and stir to blend. Simmer for 1 minutes. Brush roast on all sides with basting mixture. Place roast, bone side down, in a roasting pan and roast in a 300 F. oven until meat thermometer registers desired doneness.* Baste two or three times during the roasting period.

Remove roast from the oven. Remove the strings and place on a serving platter. Slice at the table and serve with majesty and pride. Serve with Horseradish Cream Sauce.

FOR THE HORSERADISH CREAM SAUCE: Combine sour cream and horseradish and stir until blended. Refrigerate. Remove from the refrigerator about 20 minutes before serving.

*NOTE: Meat thermometer should be inserted into the thickest past of the roast. Make certain that it does not touch the bone. Meat thermometer should register for:

Very rare………130 F.
Rare …………...140 F.
Medium Rare…150 F.
Medium………. .160 F.
Well Done…...170 F.

One standing rib roast. Ask your butcher to remove the chine bone, loosen the ribs and tie them back in place. Use a 6 or 7 pound roast (3 ribs) for 6 servings.

The Love of Eating

CHEF COMMENTS

No comments are available.

Tagged: beef, maincourses, primerib add tags

Have you made it? What'd you think?

Log in to review this recipe.