Monday, December 30, 2013

Prime Rib with Horseradish Sauce

Peanut Butter and jelly? Apple Pie and ice cream? Prime rib and horseradish? All classic and wonderful combinations. Today and tomorrow we'll think about things we would like to cook for New Years. While our family traditionally has pork, black-eye peas, slaw, collard greens, cornbread (we're Southern after all), I got to thinking what might be a great alternative to that pork. No offense to pork, I eat a lot of it but just to mix it up a bit, this prime rib and horseradish would be a killer alternative.

Ingredients for Prime Rib:
· 1 bone-in beef rib roast (4-6 pounds)
· 1 tablespoon olive oil
· 1-2 teaspoons coarse ground pepper

Ingredients for Horseradish Sauce:
· 1 cup sour cream
· 3-4 tablespoons prepared horseradish
· 1 teaspoon coarse ground pepper
· 1 teaspoon Worcestershire sauce

1. Brush roast with oil and rub with pepper.
2. Place roast, fat side up, on a rack in a shallow roasting pan. Bake uncovered at 450 degrees for 15 minutes.
3. Reduce heat to 325 degrees. Bake for 2 hours and 30-45 minutes or until meat reaches desired doneness. For medium rare, a meat thermometer should read 145 degrees; medium 160 degrees; well-done 170 degrees. Baste with pan drippings every 30 minutes.
4. Let stand for 10-15 minutes before slicing.
5. Meanwhile, in a small bowl, combine the sauce ingredients. Serve with beef.

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