Prime Rib with Horseradish Cream Recipe

  • 1 bone-in beef rib roast (6-8 lbs)
  • 3 cloves garlic, sliced
  • 1 teaspoon pepper
  • 1 cup heavy whipping cream
  • 2 tablespoons prepared horseradish
  • 2 teaspoons red wine vinegar
  • 1 teaspoon ground mustard
  • 1/4 teaspoon sugar
  • 1/8 teaspoon salt
  • dash pepper
Place roast fat side up in shallow roasting pan. Cut slits into meat; insert garlic slices in slits. Sprinkle roast with pepper. Bake, uncovered, at 450 for 15 minutes. Reduce heat to 325, bake 2 3/4 to 3 1/4 hours longer or until meat reaches desired degree of doneness (for medium-rare, meat thermometer will read 145 degrees, for medium, 160, for well-done, 170). Meanwhile, in small bowl, beat cream until soft peaks form. Fold in horseradish, vinegar, mustard, sugar, salt and pepper. Cover and refrigerate for 1 hour. Remove roast to serving platter and keep warm; let stand for 15 minutes for slicing and serving. Serve with horseradish cream.
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