beef rib roast with horseradish sauce
From painskitchen 16 years ago
- 140 minutes to make
- Serves 10
delicious juicy roast with a killer sauce
Ingredients
- 7–9 pounds prime rib roast shopping list
- sea salt, to taste shopping list
- ground black pepper, to taste shopping list
- horseradish Cream Sauce shopping list
- 1/2 cup chilled heavy cream shopping list
- 2 tablespoons prepared white horseradish shopping list
- 3 tablespoons fresh-squeezed lemon juice shopping list
- sea salt, to taste shopping list
- ground black pepper, to taste shopping list
How to make it
- Lower oven rack to bottom third of the oven. Preheat oven to 450°F. Trim roast, and place it rib-side down in roasting pan and roast 10 minutes. Reduce oven temperature to 250°F and roast until meat thermometer inserted in thickest part of roast reads 115–125°F (rare), 125–130°F (med rare), or 135–145°F (med), about 15–30 minutes per pound. Place cooked roast on platter and let rest for up to 30 minutes before carving.
- For the sauce: Beat the heavy cream until stiff. Slowly add the remaining ingredients and continue to beat together. Taste and adjust seasoning if needed. Makes about 11/4 cup.
made for mom on mom's day..tho the left is Yorkshire pudding..which I do not reccomend. kind of bland, not in my taste catagory
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Reviewed by 1 people-
AWESOME!!!!!!!!!
GIVE THE MAN A TROPHEY!!!!!!!
THE BEST EVER....
pixyqueen
in Sydney,Australia loved it
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" It was excellent "