Recipe: Classic Roast Prime Rib with Horseradish Sauce (serves 2)
Main Dishes - Beef and Other MeatsCLASSIC ROAST PRIME RIB WITH HORSERADISH SAUCE
"Normally cooked in a huge slab, prime rib is available in smaller pieces. Ask your butcher to cut you a 2- or 3-rib roast."
1 prime rib (2 or 3 ribs long), chine bone removed
Salt and pepper, to taste
FOR THE HORSERADISH SAUCE:
1/4 cup sour cream
1/4 cup mayonnaise
2 tablespoons prepared horseradish
2 tablespoons snipped fresh chives
Preheat oven to 375 degrees F.
Season the roast with salt and pepper. Place on a rack set in a roasting pan, and bake for about 35 minutes or until the center reaches 140 degrees F (for medium-rare). Remove from the oven and let rest for 15 minutes, loosely covered with foil.
Combine the remaining ingredients for the Horseradish Sauce in a bowl and mix well.
Carve the roast by slicing straight down along a rib all the way through the meat. Serve with the Horseradish Sauce on the side.
APPROACHING YOUR BUTCHER:
Most butchers are good cooks. If you have questions, do not be afraid to go into detail about what you have in mind. Your butcher may be able to offer you alternative suggestions for expensive cuts of meat as well as cooking tips and recipes. Use this resource that is available to you.
Makes 2 servings
Source: Everything Cooking for Two Cookbook by David Poran
"Normally cooked in a huge slab, prime rib is available in smaller pieces. Ask your butcher to cut you a 2- or 3-rib roast."
1 prime rib (2 or 3 ribs long), chine bone removed
Salt and pepper, to taste
FOR THE HORSERADISH SAUCE:
1/4 cup sour cream
1/4 cup mayonnaise
2 tablespoons prepared horseradish
2 tablespoons snipped fresh chives
Preheat oven to 375 degrees F.
Season the roast with salt and pepper. Place on a rack set in a roasting pan, and bake for about 35 minutes or until the center reaches 140 degrees F (for medium-rare). Remove from the oven and let rest for 15 minutes, loosely covered with foil.
Combine the remaining ingredients for the Horseradish Sauce in a bowl and mix well.
Carve the roast by slicing straight down along a rib all the way through the meat. Serve with the Horseradish Sauce on the side.
APPROACHING YOUR BUTCHER:
Most butchers are good cooks. If you have questions, do not be afraid to go into detail about what you have in mind. Your butcher may be able to offer you alternative suggestions for expensive cuts of meat as well as cooking tips and recipes. Use this resource that is available to you.
Makes 2 servings
Source: Everything Cooking for Two Cookbook by David Poran
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