Tuesday, August 13, 2013

Standing Rib Roast (Prime Rib) with Whipped Horseradish Sauce

One great cut of meat we got from the 1/4 beef we bought last year was a standing rib roast. For one of our fun at-home-date-nights, we cooked it up.   

My first experience of trying to get a moving shot - those weird blurry lines above the standing rib roast is supposed to be the salt gently falling on the roast.  I'll keep working on the technique. 

 





The standing rib roast in the oven with the internal thermometer set to 118 degrees F.




The finished standing rib roast, after resting under the tin foil.
 



Charlie slicing into the standing rib roast.
 



Doesn't it look gorgeous?  It was so.  So.  So.  Sooooo delicious.
 


Standing Rib Roast (Prime Rib) 


For Prime Rib:
  • 1 (4-bone) standing rib roast, completely thawed
  • Canola or vegetable oil, to coat roast
  • Kosher salt and freshly ground pepper, to cover entire roast
For Whipped Horseradish Sauce:
  • 1/2 cup whipped cream
  • 1/4 cup sour cream
  • 1 teaspoon grated prepared horseradish (or to taste)
  • dash salt and pepper
  • dash Worcestershire sauce
Heat oven to 250 degrees F.  Lightly grease a 9x13 pan.   Remove the roast from the refrigerator and rub with oil.  Remember to rub the bones with oil, as well.  Once the roast is completely coated cover the roast with kosher salt, about half a teaspoon per bone. Next, rub with freshly ground pepper to coat the surface to taste. Place the roast in prepared pan, bone side up.  Finally, place a probe thermometer into the center of the roast and set for 118 degrees F and place in oven.  Turn the oven down to 200 degrees F and roast until internal temperature of 118 degrees F is achieved.

Remove the roast and turn oven up to 500 degrees F.  Cover roast with heavy-duty foil.  Allow the roast to rest until an internal temperature of 130 degrees F. is reached.  Place the roast back into the preheated 500 degree F oven for about 10 minutes or until you've achieved your desired crust. Remove and transfer roast to a cutting board. Keep covered with foil until ready to serve (let it rest for a good 20 minutes).  Use electric knife for ease of slicing.

 For whipped horseradish sauce, whip cream.  Fold in sour cream, prepared horseradish, salt, pepper and Worcestershire.  Serve with prime rib. 

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