Prime Rib – The best you will ever eat!
My husband and I found this recipe in the Oregonian Newspaper many years ago and have been making it ever since. It is flavorful and easy to make.
1 six pound bone in beef rib roast (Prime Rib)
2 tbl kosher salt
1 tbl freshly ground black pepper
1 tsp dry mustard
2 tsp chopped fresh Rosemary
6-8 Rosemary sprigs
Creamy Horseradish Sauce
¼ cup Horseradish
1 cup sour cream
2 tsp Dijon Mustard
¼ cup finely chopped scallions or chives
At least 1 day ahead of time, unwrap roast and pat dry with paper towels.
2 tbl kosher salt
1 tbl freshly ground black pepper
1 tsp dry mustard
2 tsp chopped fresh Rosemary
6-8 Rosemary sprigs
Creamy Horseradish Sauce
¼ cup Horseradish
1 cup sour cream
2 tsp Dijon Mustard
¼ cup finely chopped scallions or chives
At least 1 day ahead of time, unwrap roast and pat dry with paper towels.
Combine salt, pepper, dry mustard and chopped rosemary. Rub generously all over the roast, refrigerate uncovered.
Up to two hours before cooking the roast, remove from refrigerator and let sit at room temperature loosely covered.
Position a rack in the center of the oven and preheat to 450 degrees. Place roast bone side down in a large, shallow roasting pan on a bed of Rosemary springs. Place meat in the oven and roast for 20 minutes, then without opening the door, reduce oven temperature to 350 degrees.
After about 45 minutes, start checking the internal temperature of the roast with an Instant Read Thermometer or use a probe thermometer.
Remove the roast at 115 degrees for rare (1 to 1 ½ hours)
120 to 125 degrees for medium rare and 130 for medium
120 to 125 degrees for medium rare and 130 for medium
Remove from oven, tent with foil and let sit for 15 to 30 minutes before carving
10 comments:
How funny that we both posted prime rib today. Your horseradish sauce sounds divine.
That is one good lookin' hunk of prime rib! That dry rub sounds so good, and I bet the rosemary smelled terrific as this cooked. That horseradish sauce really takes the cake. I've had just sr. cream and horseradish mixed before, but your addition of mustard and scallions sounds way, way better. I'd really enjoy this, but my husband and son would devour it. YUM! PS: Love the fancy thermometer! I've got to put one like that on my wish list!
Sounds wonderful with the rosemary. Yum!
I love rosemary, but have never used it on beef before, I must give it a try sometime. I also love the sound of that horseradish sauce.
mmmmmmmmmmmmm. nick and i love prime rib. we don't have it a lot - usually just right around christmas when we go to this very old school restaurant near us called squire rockwells. but we adore it. yours looks delicious!!!!
That's one good looking hunk of beef! I need to make me one of those!
My mouth is watering for prime rib! This looks so delicious and easy to prepare.
I made prime rib last weekend and used recipe very similar to yours and it was amazing - the one thing that I did that was different was add a glass of red wine to the bottom of the pan with a little water and coated the top with port wine - OMG did it turn out amazing!!
Prime rib is one of my favorite meals!
Prime Rib was my dad's all time favorite meal, the end cut only. Seeing this makes me think of him and miss him all over again.
Post a Comment