Beef Rib Roast with Horseradish Cream Sauce

Description

A slow-roasting method that makes for a tender, melt-in-your-mouth delicious roast. Serve with a horseradish cream or pan gravy.

• Original recipe
• Makes about 20 (6 oz) servings and about 1¼ cups of sauce

Ingredients

• 7 – 9 pounds prime rib roast
• sea salt, to taste
• ground black pepper, to taste

Horseradish Cream Sauce

• ½ cup chilled heavy cream
• 2 tablespoons prepared white horseradish
• 3 tablespoons fresh-squeezed lemon juice
• sea salt, to taste
• ground black pepper, to taste

Procedures

1. Lower oven rack to bottom third of the oven.
2. Preheat oven to 450°F.
3. Trim roast, and place it rib-side down in roasting pan and roast 10 minutes.
4. Reduce oven temperature to 250°F and roast until meat thermometer inserted in thickest part of roast reads 115°F – 125°F (rare), 125°F – 130°F (medium rare), or 135°F – 145°F (medium), about 15 – 30 minutes per pound.
5. Place cooked roast on platter and let rest for up to 30 minutes before carving.

Horseradish Cream Sauce

1. Beat the heavy cream until stiff.
2. Slowly add the remaining ingredients and continue to beat together.
3. Taste and adjust seasoning if needed.

Nutritional information

Per serving (6 oz / 169 g-wt.):

• 490 calories (320 from fat) | 35g total fat, 16g saturated fat | 39g protein | 1g total carbohydrate (0g dietary fiber, 0g sugar) | 140mg cholesterol | 160mg sodium