Cook This: Prime Rib with Horseradish Cream Sauce
Dave Garrett
The meat is cooked to a perfect medium rare.
Shereen Pavlides
Prime Rib with Horseradish Cream Sauce
Dave Garrett
Before putting the prime rib in the oven, all sides need to be seared.
Dave Garrett
The roast is a perfect dish for a holiday dinner.
Dave Garrett
The prime rib, fresh out of the oven.
Dave Garrett
Shereen Pavlides sears the prime rib on all sides before roasting it.
This year, I鈥檓 preparing one of my favorites, prime rib. It stars in an extravagant holiday family dinner or equally adorns a festive dinner party while entertaining during the season. A special treat, but nonetheless, you deserve it. It蘑菇视频 so juicy and tender, bursting with flavor and very impressive to serve.
I leave the bone in and French it, making for a grand table centerpiece. I choose a 5陆- to 6-pound bone-in prime rib; that way, it can fit into a large skillet, to be seared to a golden brown first, building a tremendous flavored crust before finishing in the oven, serving a smaller party of six.
I present this stress-free, elegant showpiece with my go-to horseradish cream sauce (I make it so much, I can whip it together with my eyes closed). It蘑菇视频 easy and pairs perfectly. Tip: hang on to this cream sauce recipe for grilled steaks and french fries, too.
Prime Rib with Horseradish Cream Sauce
5陆-6 pound prime rib roast, french the bones about 2陆 inches
Kosher salt
Fresh finely ground black pepper
2 tablespoons canola oil
For the horseradish cream sauce:
1 cup sour cream, strained
录 cup prepared horseradish
1 tablespoon freshly squeezed lemon (about 陆)
陆 teaspoon kosher salt
4-5 large rosemary sprigs
Remove the prime rib from the refrigerator to rest at room temperature for 30 minutes.
Meanwhile, heat oven to 400 degrees F.
Trim excess fat from the prime rib and season with 2 tablespoons salt and 2 teaspoons pepper on all sides.
Heat the oil in an oven-proof, straight-sided saute pan over medium for 1 minute. Add the rib roast and sear on its side until browned, 1-2 minutes; flip to the other side and sear until browned, 1-2 minutes. Flip upside down and sear until browned, 1-2 minutes. Flip right side up and place into the oven.
Roast until cooked medium-rare in the center (an internal temperature of 130 degrees), 1 hour, 20 minutes to 1 hour, 30 minutes. Remove to rest, 15 minutes.
Meanwhile, whisk sour cream, horseradish, lemon juice and salt in a medium serving bowl until well combined. Cover and refrigerate until ready to serve. (Note: Can make up to 1 day ahead.)
Slice the meat off the bone, into 陆-inch slices. Serve on a medium platter garnished with rosemary sprigs and horseradish cream sauce on the side.
Serves: 6