Slow-roasted prime rib of beef with horseradish sauce
- One 8- to 10-pound standing rib roast (prime rib), bones Frenched
- Kosher salt
- Freshly ground black pepper
- 1-1/2 tablespoons fresh thyme
- 1/2 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
- Place a V-rack in a roasting pan.
- Place rib roast on top of V-rack and generously sprinkle salt all over and under roast.
- Allow to stand in refrigerator, uncovered, overnight or 1–2 days.
- Preheat oven to 250 F.
- When ready to roast, sprinkle meat with freshly ground pepper and thyme on all sides.
- Cook in oven until the center of roast registers 125 F on an instant-read thermometer for medium-rare, or 135 F degrees for medium (approximately 3-4 hours).
- When roast is cooked, remove from oven and tent loosely with aluminum foil.
- Allow the meat to rest for 30 to 90 minutes.
- Ten minutes before serving, increase oven temperature to the highest setting (500–550 F degrees).
- Remove foil from prime rib.
- Return roast to hot oven and cook for another 6–10 minutes.
- Remove from oven, carve off bones, and slice roast.
- Serve immediately with horseradish sauce.
Sauce (yields 1-1/2 cups)
- In a medium bowl, whisk heavy cream with a hand mixer until thickened but not yet at soft-peak level.
- Fold in sour cream, horseradish, chives, lemon juice, salt and pepper, and mix well.
- Refrigerate for 30 to 60 minutes before serving, or transfer to airtight container and refrigerate up to 2 weeks.
Courses Main course
Recipe by Grateful | makeitgrateful.com at https://www.makeitgrateful.com/living/celebrate/christmas/slow-roasted-prime-rib-beef-horseradish-sauce/