Prime Rib with Creamed Horseradish
Recipe from Ladies' Home Journal

Mustard and garlic coat the rib roast as it cooks. The flavored beef goes perfectly with the heavy cream and horseradish dip in this elegant dinner.


Prime Rib with Creamed Horseradish


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Prep Time: 15 mins
Total Time: 3 hrs 35 mins
Servings: 8 to 10 servings
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Ingredients
 
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  • 1  9-pound  beef rib roast (about 4 ribs), meat cut from bone, meat and bone tied together with kitchen twineOn Sale
  • 2-1/2  teaspoons  kosher saltOn Sale
  • 2  tablespoons  Dijon mustardOn Sale
  • 1  tablespoon  minced garlicOn Sale
  • 1/3  cup  heavy creamOn Sale
  • 1/3  cup  prepared horseradishOn Sale
  • 1/4  cup  cognacOn Sale
  • 1  can (14 ounces)  low-sodium beef brothOn Sale
  • 2  teaspoons  whole pink peppercorns, coarsely crushed, plus more for garnishOn Sale
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Directions
1.
Place rib roast, fat side up, in a roasting pan and let stand at room temperature 1 hour.
2.
Heat oven to 450F and place rack in center. Sprinkle roast with 2 teaspoons salt. Combine mustard and garlic; evenly spread over top of roast and season with black pepper.
3.
Roast 20 minutes, then reduce temperature to 325F. Roast until an instant-read thermometer inserted in center by 2 inches (without touching bone) registers 125 to 130F for medium-rare (loosely tenting with foil if top browns too quickly), about 2-1/2 hours. Transfer to a cutting board, tent with foil and let stand 15 minutes before carving. (Internal temperature will rise 5 to 10 degrees.) Reserve pan and juices.
4.
Meanwhile, for Creamed Horseradish, whisk cream in a medium bowl until thickened but not yet holding soft peaks, 1 to 2 minutes. Gently fold in horseradish and remaining 1/2 teaspoon salt; season with black pepper. Transfer to a serving bowl; chill 30 minutes or up to 1 hour.
5.
For pan sauce, pour pan juices into a fat separator; drain off fat. Add cognac and 1/2 cup broth to roasting pan. Bring to a simmer over medium-high heat, scraping up any browned bits with a spoon. Simmer until liquid has almost evaporated, about 8 minutes. Add remaining broth, the pan juices and peppercorns; simmer 2 minutes more. Transfer to a gravy boat.
6.
Cut twine from roast, remove bone and transfer meat to a cutting board; garnish with peppercorns, if desired. Serve sauce and Creamed Horseradish on the side.
Nutrition information
Calories 560, Total Fat 35 g, Saturated Fat 15.5 g, Cholesterol 159 mg, Sodium 868 mg, Carbohydrate 2 g, Fiber 0 g, Protein 51 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Percent Daily Values are based on a 2,000 calorie diet
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how-tos
How to Cook Prime Rib
There are occasions that call for a champagne toast, holiday gatherings that all but require roast turkey or smoked ham, but when you're celebrating something so big you need to pull out all the stops, you'll want to know how to cook prime rib. Prime rib, sometimes called a standing roast, is the piece de resistance of beef roasts. It can be served with or without ribs and can satisfy a hungry crowd. But it's not inexpensive, so you'll want to make sure you get it perfect.

Recommended Recipe:
Oven-Roasted Prime Rib with Dry Rib Rub
Oven-Roasted Prime Rib with Dry Rib Rub

The homemade spice rub is delicious on the beef in this elegant entree but it also complements pork or chicken.

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