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Perfect Prime Rib Roast Recipe - How To Cook Prime Rib Roast:
Recipe Type:
Beef,
Prime Rib,
Wine,
Horseradish Sauces,
Yorkshire Pudding,
Beef Au Jus - Au Jus Beef Juice
Yields: serves many
Prep time: 15 min
Bake time: 3 hr
Ingredients:
Prime Rib Roast (standing rib roast), at room temperature (very important)
2 tablespoons butter, room temperature
Directions:
Preheat oven to 450 degrees F.
Pat the room-temperature standing rib roast (prime
rib roast) dry with paper towels or napkins. Smear the cut ends only of the roast with the butter.
Do NOT salt the outside of your prime rib roast,
as salt draws out moisture from the meat while cooking. You can use other
seasonings, if desired, but I find it is not necessary. I know that some people
do salt their prime rib roast before cooking, but trust me and don't salt - the
result will be a juicy, delicious roast to serve your family and guests!
Place the roast, ribs down or fat side up, in a heavy stainless-steel
Roasting Pan or other metal roasting pan.
Select a roasting pan that has sides at least 3-inches deep. (I do not recommend
using nonstick pans, as these pans yield fewer of the cooked-on bits that make the tasty au jus juice or gravy.)
The rib bones are a natural rack; you will not need a metal one.
Sear the rib roast (prime rib) for 15 minutes at the higher oven temperature (450 degrees F.), then turn the oven to the
lower
temperature (325 degrees F.) for the rest of the cooking time. Every 1/2
hour, baste the cut ends of the roast with the fat accumulated in the roasting pan. Do Not Cover the roast.
About 45 minutes before the estimated end of the roasting (bake) time, begin checking the internal temperature (use a
good instant-read digital
meat thermometer). Play it safe and start checking early, as you don't want anything to
go wrong. This is even more important if you are adjusting for High Altitude Baking.
NOTE: If you ignore every other bit of advice I've given, please pay attention to this - For a perfectly cooked rib
roast, invest in a good meat thermometer. Internal temperature, not time, is the best test for doneness and you don't
want to blow this meal!
When checking the temperature of your prime rib roast, insert meat thermometer so tip is in
thickest part of beef, not
resting in fat or touching bone. Cook until rib roast reaches an internal temperature of 120 degrees F. (or your desired temperature).
Remove from oven, cover loosely with aluminum foil, and let sit approximately 15 to 20 minutes.
Cutting into the meat too early will cause a significant loss of juice.
Do not skip the resting stage.
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Residual Heat or Carry-Over Cooking:
Residual Heat or Carry-Over Cooking: Remember, the rib roast will continue to cook as it sets. The temperature will rise to
125 degrees F. to 130 degrees F. internal temperature (medium rare) at 15 to 20 minutes.
If allowed to rest as long as an hour, the temperature will rise even higher. So, pay
attention to how long you let the cooked prime rib roast sit.
Definition:
Carry-over cooking is caused by residual heat transferring from the hotter exterior of the meat to the cooler center. As a
general rule, the larger and thicker the cut of meat, and the higher the cooking temperature, the more residual heat will be
in the meat, and the more the internal temperature will rise during resting due to carry-over cooking. This means the meat
must be removed from the heat at an internal temperature lower than your desired final internal temperature,
allowing the residual heat to finish the cooking.
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Using a Convection Oven:
Using a convection oven can cut as much as 25% off the cooking times listed for the regular oven.
It is
also easier for your roast to dry out and cook too much in the convection oven. Watch the roast
carefully and please use a cooking thermometer to know when the roast is done and should be taken out of the oven.
Holding Cooked Rib Roast:
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To hold cooked roast until serving
time, immediately turn off the oven and leave door ajar after removing roast.
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Let roast sit 15 minutes on counter and then return roast to the oven, door closed, for
up to an hour or even 2 hours for the biggest roasts.
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Check the temperature every 15
minutes. If will rise approximately 10° F at first, then gradually subside.
What Size of Prime Rib/Standing Rib Roast to Buy?
A full prime rib/standing rib roast is seven
(7) ribs, close to 15 to 18 pounds, and enough to feed a crowd of 14 or more
people (depending on how big of eaters they are). The term "standing" means
the bones are included in the roast, thus the roast can stand by itself. A
rib roast comprises of seven ribs starting from the shoulder (chuck) down the back to the loin.
For a generous serving of roast, figure on
two people per rib. That means if you plan to serve:
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six (6) people - three (3) rib roast
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eight (8) people - four (4) rib roast
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ten (10) people - five (5) rib roast
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twelve (12) people - six (6) rib roast
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fourteen (14) people - seven (7) rib roast
Don't even bother with less than a three-rib roast, any less than that is
not a roast but rather a thick steak and would be better treated as such.
How To Purchase A Prime Rib Roast:
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Photo by Elijah, Brooklyn NY
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Jeff Altzner,Melbourne, FL |
Important Tips:
First of all, let’s dispel a common myth: The term
prime rib does not necessarily indicate a rib roast is prime
grade, and in most cases, it probably is not. Prime is
an official USDA designation of grade and few supermarkets display
this elite grade of beef because of its high cost relative to other
grades. Prime Rib has become more a style of cooking the meat
than of the quality of the cut. This is also why you rarely see this
cut labeled as Prime Rib at the supermarket but rather as Beef
Bone-In Rib Roast because the USDA requires that a cut of beef
must be officially graded as Prime before it can be so labeled.
 Insisting you get a rib roast that is actually Prime grade is well worth the effort.
Less than 2% of all industry beef merits this designation from the USDA. You will
likely have to ask your butcher to special order a true Prime grade rib roast for your occasion, but when the forks hit the plate, your family and guests will
notice the difference and then some!
One universal truth of the meat world is that fat means flavor! But of course,
many prefer a leaner cut, and the whole beef rib (where rib roasts are
portioned) was kind enough to offer both. The whole piece is divided roughly in
half, a large end and a small end. The large end is defined by the presence of more fat pockets
throughout the meat, while small end rib roasts contain a single, intact muscle
and are leaner.
Whether one is better than the other is really never more than a matter of
personal taste and how much fat your diet will tolerate. In choosing between
them and determining which will better suit your palate, it may help some of you
to know that the small end is where a butcher produces boneless rib eye steaks,
and the large end yields Delmonico steaks.
A whole standing rib roast (prime rib roast)
consists of ribs 6 through 12. Most GOOD butchers recommend that you request
a rib roast from the small end toward the back of the rib section,
which is leaner and gives you more meat for your dollar. This cut is
referred to as the first cut, the loin end, or sometimes the
small end, because the meat and ribs get larger as they move up toward
the shoulder.
I do NOT recommend purchasing a boneless rib roast, as roasting with the
bones adds flavor. But, if you do purchase a boneless prime rib roast, cook
using the same guidelines as a roast with ribs. Usually the weight is
figured without the bones. If in doubt, weight your roast before cooking it.
Be sure and
check the date the prime rib was packaged. This is an indicator as to how
long it has been sitting around in the store. Look at the color of the prime
rib; it should have a bright red color and no dry or brown edges. Check for
any damage to the packaging and wrapping.
Have the butcher cut off the chine bones from the bottom of the
roast and the rib bones from the meat just along the bone line but
do not discard them. They can be cut off in separate pieces
or the chine bones can be cut off as one piece with the rib bones.
Have the meat placed back on the rib bones and wrap them along with
the chine bones to take home to cook along with the roast.
NOTE: Having the bones cut away from the meat
before cooking will make carving the finished prime rib a lot easier.
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Optional - Dry Aging the Roast:
 Dry
Aging is optional, but if you have the time and the space in your refrigerator,
you can dry age the rib roast for several days to bring out additional flavor and produce a more buttery texture in prime rib roast (aging allows
the natural enzymes to break down some of protein in the meat).
Dry-aged beef can be expensive to purchase and hard to come by. Some top-quality butchers will offer already dry-aged
roasts for sell. If you can find one and can afford one (as they are pricey), purchase the roast. This will cost your more, so the decision is yours
A food safety note:
Home refrigerators aren’t as consistent or as cold as
commercial meat lockers. Before aging meat at home, get
a
Refrigerator Thermometer and be sure your refrigerator is set below 40°F.
How to dry-age beef at home - The good news is that you can dry-age beef at home:
Only the top grades of
beef can be dry aged successfully. Use USDA Prime or
USDA Choice from the best meat source in your area. Buy
a whole prime rib roast, rib-eye roast, or loin strip.
You cannot age individual steaks. Unwrap the beef (do
not trim), rinse it well with cold water, allow the meat
to drain, and pat then pat the meat dry with paper towels.
Wrap the roast loosely in a triple layer of immaculately clean cheesecloth or plain white cotton dish towels
(this will help to draw moisture away from the meat) and set it on a rack over a rimmed baking sheet or other tray. Place the wrapped
roast on the bottom shelf of the refrigerator (which is the coldest spot in your refrigerator). Refrigerate for 7 to 10 days
(the longer the beef ages, the tastier it gets). After the first day, carefully unwrap and then rewrap with the same cheesecloth to keep
the cloth fibers from sticking to the meat.
When ready to roast, unwrap the meat and, with a sharp knife, shave off and
discard the hard, dried outer layer of the meat. Shave away any dried areas of fat, too, but leave behind as
much of the good fat as possible. NOTE: There can be much waste as the dried and sometimes moldy meat needs to be
trimmed away before cooking and eating it.
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Prime Rib Cooking Chart:
The chart below is only a guide. You must rely on an accurate
Meat Thermometer and start taking temperatures about 45 minutes before the end of the estimated roast time.
Reminder: Instant read thermometers are not meant to be left in the roast during the cooking process.
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What constitutes rare and medium-rare cooked meat?
To satisfy government home
economists, the Beef Council says rare beef means an internal
temperature of 140 degrees F. Well, that is ok if you like
well-done and dry meat. If you like moist, rosy meat (like I
do), rare begins at 120 degrees F. and starts to become medium
rare at 125 to 130 degrees F. To cook your meat properly, you
must purchase and use a good instant-read digital
meat thermometer.
 This
is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers
asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the
Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click on the underlined:
Thermapen Thermometer.
Also learn
How To Test and Calibrate a Cooking or Meat Thermometer.
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Approximate Weight |
Oven Temperature |
Total Estimated Time Only |
Meat Thermometer Reading (Rare) |
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2 ribs |
4 to 5 pounds |
450 deg/325 deg F |
60 to 70 minutes |
120 degrees F |
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3 ribs |
7 to 8.5 pounds |
450 deg/325 deg F |
1 1/2 to 1 3/4 hours |
120 degrees F |
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4 ribs |
9 to 10.5 pounds |
450 deg/325 deg F |
1 3/4 to 2 1/4 hours |
120 degrees F |
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5 ribs |
11 to 13.5 pounds |
450 deg/325 deg F |
2 1/4 to 2 3/4 hours |
120 degrees F |
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6 ribs |
14 to 16 pounds |
450 deg/325 deg F |
3 to 3 1/4 hours |
120 degrees F |
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7 ribs |
16 to 18.5 pounds |
450 deg/325 deg F |
3 1/4 to 4 hours |
120 degrees F |
How To
Check Oven Temperature -
Oven temperatures are not always correct. In fact, they can
often be off by 25°F to 50°F. The will seriously affect the baking time of your prime rib (standing rib roast).
To check the temperature of your oven, place an oven thermometer on the center rack and heat the oven for 15
minutes at 350°F. If, after 15 minutes, the oven temperature reads higher or lower than your oven
setting, adjust your oven setting for your prime rib baking and for all your future baking.
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Beef Recipes:
Beef Recipes using various cuts of beef.
Prime Rib Roast with Balsamic Glaze
Standing Rib Roast with Rosemary-Thyme Crust
Prime Rib Dinner Menu Ideas:
Prime Rib Dinner (seven-course dinner)
Prime Rib Dinner (Thanksgiving Dinner and/or Christmas Dinner)
Prime Rib (Standing Rib Roast) Christmas Dinner (five-course dinner)
Definition of Prime Rib:
A tender cut of beef taken from the rib primal. A Prime Rib Roast is also often referred to as "Standing Rib Roast."
It is very tender, flavorful, and expensive.
A slice of uncooked prime rib roast is really a "rib steak" which includes the "rib eye" portion.
Does the grade of the meat make much of a difference?
You bet it does - The better
the grade of beef, the less you have to do to it! The higher the USDA grade, the more you'll pay.
Grading Cuts of Beef:
Many people have the mistaken idea
that the term "Prime Rib" refers to a roast that is graded "Prime" when actually
the name has nothing to do with the grade or quality. Most of the roasts sold in
supermarkets that are named "Prime Rib" are graded "Choice". Prime rib roasts
that are graded "Prime" are usually available only to restaurants or through a
special order with a butcher.
The USDA's grading system gives a good way to assess quality. The grading designations are
largely determined by the amount of visible fat that's streaked throughout the
muscle tissue, called marbling. Beef that's richly marbled gets a higher grade; it's more tender, juicy, and
flavorful because the intramuscular fat melts and bastes the flesh during
cooking. Also, since fat insulates, marbling provides some insurance against overcooking.
Prime - The highest grade in the U.S. meat grading system. Prime has the most marbling
and is produced in limited quantities. Prime beef is most commonly sold in fine
restaurants, specialty meat markets and is exported to upscale restaurants in
foreign countries.
Choice - Choice has less marbling than Prime but more than Select. It is typically
found in the service meat case at your local grocery store.
Select - Select has the least amount of marbling of the top three grades, making it
leaner but possibly less tender, juicy or flavorful than Prime or Choice. Select
is most commonly found in the self-service meat case at your local grocery
store. Not recommended for top-quality steaks.
Beware of marketing deceptions where some grocery stores or supermarkets may try to fool an unsuspecting consumer by using the words
"prime"
and
"choice"
without being attached with the official
"USDA shield."
Unless prime
and choice carries the USDA label, what you are buying may not be
the real thing.
How To Make Prime Rib Gravy:
Remember - Gravy is different than Au Jus Juice (see Au Jus Juice below).
After the prime rib roast (standing rib) is done roasting, remove from the oven
and remove from the roasting pan.
Place the cooked prime rib on a large
Meat Cutting Board with a well at one end to hold the juice.
Place roasting pan over two (2) burners on stove over medium heat
(always make the gravy in the same pan you used to roast the prime rib roast).
Skim and discard any excess fat from the juices in the roasting pan. Using a heavy spoon, scrape
all the dark drippings and any crunchy bits from the sides and bottom of
roasting pan. These are what add great flavor and a nice rich color to the gravy.
FOR EACH 2 CUPS OF GRAVY DESIRED:
Use 3 tablespoons liquid fat (fat is in the
drippings left in the bottom of your roasting pan)
3 tablespoons all-purpose flour
2 cups of liquid
(meat juices/drippings, or
broth, vegetable juice, bouillon, wine, and/or water)
In a separate container with a lid, shake together all-purpose flour and about 2 cups cool water.
This is called a slurry. Adding the thickener (flour) in this way helps to prevent lumps
from forming.
Once the drippings in the pan are lightly bubbling, slowly add the slurry mixture to the gravy pan,
stirring constantly with a wire whisk. If it starts to thicken, immediately stop
adding the remaining slurry. You may not need to use all the slurry, depending
on how much or little drippings were left in the roasting pan.
If lumps do develop, you should be able to use a wire whisk to remove them.
If all else fails and you can't remove the lumps,
just place mixture in your
blender or food processor and process until smooth.
If you gravy is to thick, add additional liquid, stirring constantly. Season to taste
with salt and pepper.
Gravy is greasy
- A
Fat Separator should eliminate this problem. If you discover that
your gravy is oily toward the end of its preparation, skim off as much fat as
possible with a wide-bowled spoon or a
Fat Separator.
Gravy is doughy
- Make sure the flour in the gravy has been cooked long enough.
When the flour is added to the pan drippings, whisk
constantly while the mixture cooks until it turns a deep golden brown and smells
nutty. If the gravy tastes floury when you’re almost finished, turn up the heat
to maintain a rapid simmer for several minutes; then thin it again with more
stock or water if necessary.
Lumpy gravy
- If gravy has lumps, strain gravy just before serving, using a fine sieve; discard solids.
Another method (my favorite way) is to place the lumpy gravy in your food
processor or blender and process until smooth.
Leftovers:
Use any left over Prime Rib and Au Jus for making
French Dip Sandwiches for your family the next day. So good!
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Beef Roast Cooking Temperatures
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Rare |
120 to 125 degrees F |
center is bright red,
pinkish toward the exterior portion |
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Medium Rare |
130 to 135 degrees F |
center is very pink,
slightly brown toward the exterior portion |
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Medium |
140 to 145 degrees F |
center is light pink,
outer portion is brown |
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Medium Well |
150 to 155 degrees F |
not pink |
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Well Done |
160 degrees F and above |
meat is uniformly brown throughout
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High Altitude Baking:
Above 2,500 feet, the atmosphere becomes much drier. The air has less oxygen and
atmospheric pressure, so cooking takes longer. Use the sea-level time and
temperature guidelines when oven-roasting beef, as oven temperatures are not
affected by altitude changes.
Allow additional cooking time for your prime rib roast at high altitude. I can
not give you the exact cooking time. A food thermometer is the only way to
measure whether your roast has reached a safe internal temperature. In a high
altitude environment, it is easy to overcook meat.
How To Prepare Prime Rib Roast:
Photos in this section by Perrin Kliot, Berkerley, CA.
Previously Frozen:
If your prime rib roast is frozen, let it thaw completely in the refrigerator.
Remove the roast from the refrigerator about 2 to 4 hours before cooking to let it come to room temperature. Depending on the size of your roast, the time to
come to room temperature may vary. I can't give you an exact time on this. Use your best judgment!
Room Temperature:
To cook evenly, the roast must not be cold - let it stand at room temperature, loosely covered, for about 2 to
4 hours. This time can vary depending on how big or small your roast is. I can't give you an exact time on this. If you don't let the roast come to room temperature,
if will take longer to cook your roast, your roast won't cook evenly, and you'll end up with well-done slices on the end and raw meat in the center. Use your
best judgment on room temperature times!
Tying Up Prime Rib:
It is important to tie the prime rib before roasting. If left untied, the outer layer of meat will pull away from the rib-eye
muscle and overcook. To prevent this problem, tie the roast a both ends, running the
cooking twine parallel to the bone. Most butchers will tie your rib roast for you - so ask the butcher!
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Trim roast of excess fat, but not the thin layer of fat the butcher leaves on the
roast to protect and baste it while it cooks. Excess fat means any fat more than one (1) inch thick.
The fat provides the flavor and what you are paying for with prime rib, so leave it on.
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It is important to tie the prime rib before roasting. If left untied, the outer layer of meat will
pull away from the rib-eye muscle and overcook. You can cut the ribs away from the meat leaving only the bottom portion connected before tying,
this makes it much easier to remove the strings after cooking. Most butchers will cut and tie your rib roast
for you.
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Tie the roast at both ends, running the
cooking twine parallel to the bone. Tie the meat to the rib bones and include the chine bones at the
bottom of the prime rib roast. Tie around the meat and ribs in between the bones on each end, making sure to tie the chine bones to
the meat also. Also tie around the meat and bones in the center of the prime rib. |
How To Carve Prime Rib Roast:
Use a long, thin, sharp knife. Sharpen you
Carving Knife, if necessary, using either a sharpening rod or stone.
Steel Sharpening Rod - To use a
Steel Sharpening Rod or Steel, pull the edge down and across the rod, holding the carving knife at a 22-degree angle. Repeat this process
anywhere from 5 to 10 times.
Sharpening Stone (whetstones) - To use a
Sharpening Stone (whetstones), hold the carving knife at a 10- to 15-degree angle to the stone. Push back and forth in smooth, steady strokes.
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(1) Place the cooked prime rib on a large
Meat Cutting Board with a well at one end to hold the juice.
Remove the
cooking twine that is tied around the roast.
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(2) Use carving fork to hold roast in place. Turn the platter to where the rib bones are on
your left, if you are right-handed, and on your right if you use your left hand to carve.
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(3) Using your sharp carving knife, make one cut to slice off the chine or feather bones (the
large-end bones) to sever meat from bones in one piece. Note: Save the bones for nibbling on later or for making delicious soup. |
(4)
Set roast cut-side down. Slice the meat across the grain to the thickness you prefer.
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Photo by Debbie Yakita, Winter Park, Florida |
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Yorkshire Pudding:
A traditional English side dish to Prime Rib Roast is Yorkshire Pudding, a puffy pop-over like pastry. Yorkshire Puddings,
fresh from the oven, should be well-risen and golden brown with a crisp exterior and soft middle.
Ingredients:
3/4 cup all-purpose flour
1/2 teaspoon salt
3 eggs, room temperature
3/4 cup milk, room temperature
1/2 cup pan drippings from roast prime rib of beef (beef juices and oil)*
* If you do not have enough pan drippings, add melted butter.
At least two (2) hours or overnight before you will need this Yorkshire Pudding batter, prepare the batter (minus pan drippings),
and place in the refrigerator.
Yorkshire Pudding is cooked after you have taken your cooked prime rib roast out of the oven and you are
letting it sit for the required resting period.
In a large bowl, sift together the flour and salt.
In another bowl, beat together the eggs
and milk until light and foamy. Stir in the flour/salt mixture just until incorporated and smooth.
NOTE: The batter will be like a very thin pancake batter
Cover bowl with plastic wrap and refrigerate at least two (2) hours (for best results, refrigerate overnight).
Directions for Cooking Yorkshire Pudding:
Traditionally Yorkshire Pudding is made in one large dish or your meat roasting
pan and cut into wedges. For individual servings, I have found it is much easier to prepare them in muffin
tins or
popover pans. You be the judge of how you would like to cook and serve them. See photos below.
After you take your cooked prime rib out of the oven, increase the oven temperature to 450 degrees F.
Pour the cooked prime rib meat drippings into your baking pan or muffin tins of choice. For a popover version,
use
popover pans or muffin pans, putting at least 1 teaspoon of meat drippings in the bottom of each well
Place the pan or pans in your oven and get the
drippings smoking hot (about 5 minutes). Carefully take the hot pan/pans out of the oven.
NOTE: The fat in the popover or muffin tins should be almost smoking.
Remove the prepared cold batter from the refrigerator. Whisk the batter thoroughly to break down any lumps and add some additional air.
Quickly pour the batter into the hot pan/pans on top of the hot drippings.
NOTE: If using popover or muffin pans, fill 1/3 full. The fat should sizzle when you pour
the batter. Work quickly, so you don’t lose all the oven heat.
Put the pan back in oven and cook until puffed and dry, approximately 15 to 20
minutes. NOTE: Do not open the oven door during baking.
Remove from oven and serve hot with your Prime Rib Roast.
Makes approximately 6 individual popovers (depending on size of pans).
Also check out my web page on making
Yorkshire Pudding.
Photo by Jay McCall
Popover Style
Roasting Pan Style
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Au Jus Juice:
Au Jus is a French term meaning "with juice." The term is used to describe the serving
of meat, most often prime rib roast, surrounded in or served with a
container of the natural juices that were produced as drippings while the
meat was being cooked. It is not thick like a typical sauce or gravy.
While the cooked prime rib roast is standing or resting for the required resting period, make the "au jus" sauce.
IMPORTANT:
Making Au Jus is more of a technique and not a recipe. You will
have to do this by feel or guess work. It depends on how much
juice is left in your pan (plus the juice from slicing the prime
rib roast), and how many people you will be serving.
Add your beef broth and/or wine according to how much Au Jus you think
you will need for each person being served. I wish I could give
you exact directions, but it is impossible to have an exact
recipe for this.
Ingredients:
Beef juices from cooked Prime Rib Roast
Beef broth/stock*
Red wine (of your choice)**
* The au jus will
only be as good as your beef stock (and also the red wine you
use), so it is recommended that you use homemade beef stock, if
possible. If you must use canned stock, buy the best you can
find, but forget about using salty, artificially-flavored bouillon cubes.
** I like to add some of the same red wine that I will be serving with the meal.
Directions:
Pour off all but 2 tablespoons of the fat
(leaving the beef juices in the pan) from the roasting
pan and discard the remaining fat (or reserve if making Yorkshire puddings).
Place the roasting pan on two (2) burners on medium heat. Add the beef
stock and stir to release any browned bits in the pan. Add red wine of your choice.
Bring mixture to a boil and cook until the stock is slightly reduced, about 5
minutes. NOTE: Au jus is not thick like a
typical sauce or gravy. Season to taste with salt and pepper.
Transfer to a gravy boat or serve in small individual containers for each guest.
Use any left over Prime Rib and Au Jus for making
French Dip Sandwiches for your family the next day. So good!
Also check out my web page on
Beef Au Jus - Au Jus Beef Juice
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Sour Cream Horseradish Sauce :
This is my favorite sauce to use
with prime rib.
Ingredients:
1/4 to 1/2 cup prepared horseradish (according to your taste)
1 pint (2 cups) sour cream
2 tablespoons fresh-squeezed lemon juice
1 teaspoon salt
Directions:
In a medium-sized bowl, combine horseradish, sour cream, lemon juice, and salt; thoroughly mix. Refrigerate until ready to serve.
NOTE: Can be made 2 days in advance. Cover and refrigerate.
To serve, pass the horseradish sauce on the side.
Makes approximately 2 1/2 cups.
Garlic Blue Cheese Sauce:
Ingredients:
3/4 cup heavy cream
1 medium garlic clove, thinly sliced
6 ounces blue cheese, crumbled
Freshly ground black pepper
Directions:
In a medium-sized saucepan over medium-high heat, bring cream and garlic just to a boil. Lower heat and simmer until the
cream coats the back of a spoon, approximately 5 to 10 minutes. Remove from heat.
Stir in the crumbled blue cheese. Season to taste with the pepper.
NOTE: Can be made 2 days in advance. Cover and refrigerate. Bring to room temperature before serving.
To serve, pass the Garlic Blue Cheese Sauce on the side.
Makes approximately 2 cups.
Apple Horseradish Sauce Cream:
(low fat version)
 Ingredients:
1/4 cup grated tart apple
1/4 low-fat plain yogurt
1/4 cup light mayonnaise
1 teaspoon Dijon mustard
1 tablespoons prepared horseradish
Directions:
In a medium-sized bowl, combine
apple, yogurt, mayonnaise, Dijon mustard, and horseradish.
NOTE: Can be made 2 days in advance. Cover and refrigerate.
Makes approximately 2 1/2 cups.
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I welcome your photos and comments on cooking your Prime Rib Roast.
Contact
Linda Stradley.
Comments from Readers -
Check out the comments and photos sent to me in 2007, 2008, 2009, 2010,
2011, and 2012.
As this web page had gotten too large, I had to place the comments on an additional
page. Please also check them out. - Linda Stradley
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