This prime rib with horseradish sauce recipe is the only one you’ll need
Here it is: the holiday recipe for slow-roasted prime rib of beef that will make your family and friends want to come to your dinner table every year!
Beef prime rib has been a mainstay of holiday dinner menus for more than a century. It’s one of those dishes that almost everybody loves, but seldom get to enjoy during the rest of the year.
This tender, slow-cooked prime rib with a creamy horseradish sauce is a mouthwateringly magical pairing that just might become your favorite holiday dish.
To achieve the best taste, the beef roast needs to be salted thoroughly, then left uncovered in the refrigerator for a few days. (This process is often termed “dry brining.”) Though the method requires planning and a few hours of oven time, the deliciously savory result is worth every minute.
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To minimize cooking-day hassle, you can make the horseradish sauce up to two weeks ahead. While the meat rests after it’s been roasted, you’ll have time to attend to your other holiday dishes.
Prime rib with horseradish sauce
Makes: 8-10 servings
Ingredients
Roast:
- One 8- to 10-pound standing rib roast (prime rib), bones Frenched
- Kosher salt
- Freshly ground black pepper
- 1-1/2 tablespoons fresh thyme
Horseradish sauce:
- ½ cup heavy cream
- 1/2 cup sour cream
- 1/2 cup prepared horseradish
- 2 tablespoons chives
- 1 tablespoon freshly squeezed lemon juice
- Salt, to taste
- Freshly ground black pepper, to taste
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