Description
A delicious and tender prime rib served with a zesty horseradish cream sauce, perfect for special occasions.
Ingredients
Scale
- 1 (5-7 pound) prime rib roast
- 2 tablespoons olive oil
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 cup sour cream
- 1/4 cup prepared horseradish
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 450°F (232°C).
- Rub the prime rib roast with olive oil, then season generously with salt, pepper, garlic powder, and onion powder.
- Place the roast in a roasting pan, bone side down, and roast for 20 minutes.
- Reduce the oven temperature to 325°F (163°C) and continue roasting until the internal temperature reaches your desired doneness (about 1.5 to 2 hours for medium-rare).
- While the roast is cooking, prepare the horseradish cream by mixing sour cream, horseradish, Dijon mustard, and lemon juice in a bowl.
- Once the roast is done, let it rest for 20 minutes before slicing.
- Serve the sliced prime rib with the horseradish cream on the side.
Notes
- For best results, use a meat thermometer to check the internal temperature.
- Letting the meat rest is crucial for juicy slices.
- Adjust the horseradish amount to taste for more or less heat.
Nutrition
- Serving Size: 3 oz
- Calories: 350
- Sugar: 1g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 90mg