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Ingredients
Prime Rib
2 Sticks unsalted butter, at room temperature
1/4 Cup prepared horseradish
2 Tablespoons mixed or tri-color peppercorns, coarsely cracked
2 Tablespoons kosher salt
1 (7 - 8 lb) Boneless prime rib roast
Sauce
2 Cups sour cream
2/3 Cup prepared horseradish, drained
2 Teaspoons kosher salt
1 Teaspoon freshly ground black pepper
3/4 Cup fresh chives, coarsely chopped
Instructions
Prime Rib
Preheat the oven to 500�F. Put the butter, horseradish, peppercorns and 2 tablespoons salt in a medium bowl and stir until evenly combined.
Slather the seasoned butter evenly over the top and sides of the roast (leave the bottom bare) and put on a rack in a large roasting pan.
Roast for 35 to 40 minutes (5 minutes per pound), then turn the oven off and let the roast sit inside the oven for 1 1/2 hours (do not open the oven door during this time). It should be dark golden brown on the outside and medium rare on the inside.
Sauce
Whisk the sour cream, horseradish, 2 teaspoons salt and 1 teaspoon pepper together in a medium bowl until well combined. Stir in the chives, cover and refrigerate until ready to serve.
Cut the roast into 1" thick slices and serve with the sauce.