Prime Rib with Horseradish Cream Sauce

When it comes to celebratory cuts of meat, it's hard to top the majestic prime rib. It's truly the star of any dinner table, particularly when paired with a zingy horseradish cream sauce. This recipe works with any size of roast from North 44 Farm and uses a two-stage baking process that gives you control over the level of doneness. So, grab your apron and let's get cooking!


Our recipe serves 6-8 and takes 2-3 hours to prepare and cook, using a simple method that's rated a 3 out of 10 for difficulty.

The star of our show is the North 44 Farm Prime Rib Roast. Its rich marbling ensures a juicy, tender result that's packed full of flavor. We'll be seasoning it simply with salt and pepper, letting the natural flavors of the meat shine through. This is a dish where the quality of the ingredients really makes a difference, so be sure to source your prime rib from a reputable supplier like North 44 Farm.


A Zingy Accompaniment: The Horseradish Cream Sauce

Our prime rib wouldn't be complete without its perfect partner: a homemade horseradish cream sauce. This zingy sauce complements the richness of the meat and is incredibly easy to make. You'll need sour cream, prepared horseradish (not drained), mayonnaise, and thinly sliced chives. The result is a creamy, tangy sauce that adds a whole new dimension to the dish.


Cooking Directions:

Our cooking method is straightforward and easy to follow. Start by seasoning the roast all over with salt and pepper, and then refrigerate it uncovered. Two hours before you plan to cook, bring the roast to room temperature. This will ensure even cooking and a perfect result every time.

Next, heat your oven to 500°F and roast the prime rib until it's browned and sizzling. This initial high-heat blast is crucial for rendering the fat and creating a beautiful crust. Once that's done, reduce the heat to 325°F and continue to cook the roast, checking the internal temperature regularly. You're aiming for between 115°F and 120°F for medium-rare and 125°F to 130°F for medium. Remember, the meat will continue to cook as it rests, so it's better to err on the side of underdone.

While the meat is resting, whip up your horseradish cream sauce. Simply stir together the sour cream, horseradish, mayonnaise, and chives, and season to taste. The horseradish already contains salt, so you likely won't need to add any more.

After your prime rib has rested, slice it and serve with the horseradish cream sauce. It's a match made in heaven!

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