Texas — This prime rib with horseradish sauce recipe pairs a savory prime rib roast with a creamy, spicy condiment. The steakhouse-worthy meal is perfect for any family gathering or holiday get-together. It makes eight slices, just enough for four, or one hungry elf. Enjoy!
Directions: Pull the boneless ribeye roast out of the refrigerator and allow to relax on the counter to take some of the chill off for one hour. Preheat the to 400 degrees of convection heat. (Increase the oven to 425 if using a conventional oven).
Place the ribeye roast on a sturdy sheet pan. Drizzle both sides with olive oil and then rub in the chopped garlic pressing it into the beef. Sprinkle both sides with the kosher salt and crushed mixed peppercorns. Finish with the fat side down to start.
Put the ribeye roast into the 400 degree oven on the middle rack for 15 minutes. This is to sear the outside quickly. After 15 minutes, flip the roast over to have the fat cap up, place the 2 sprigs of rosemary on top and reduce the temperature to 275 degrees of convection heat (300 conventional) for approx. an hour and fifteen minutes. Check with your internal thermometer for the temperature. If you are looking for Medium Rare, remove from the oven when it reaches about 118 degrees. Place on the counter to rest for at least 20 minutes before slicing and serving. Arrange nicely on a platter.
* Important Notes When Roasting A Prime Rib: It's important to invest in a good internal meat thermometer. Also, a good rule of thumb in buying prime rib is to buy one pound per person unless you are planning on serving a large feast with plenty of other foods, then plan on ½ to ¾ pound per person. It is important to allow the prime rib to rest after coming out of the oven. This allows the meat to relax and become the true temperature that is desired. But we must remember that in this resting time that the prime rib will continue to cook 5 to 10 degrees after being removed from the over. The length of time in roasting a prime rib all depends on how you would like it prepared. For Medium Rare: 125 degrees, removing from the oven at 118 degrees to rest. For Medium: 135 degrees, removing from the oven at 127 degrees to rest. For Medium Well: 145 degrees, removing from the oven at 136 degrees to rest.
Horseradish Cream Sauce Makes 1 ½ cups
½ cup Prepared Horseradish ½ cup Sour Cream ½ cup Mayonnaise ½ tsp Worcestershire Sauce 2 shakes Tabasco ¾ tsp Kosher Salt ¼ tsp Black Pepper, Ground Pinch White Pepper
Annie Gimbel
