Prime Rib with Savory Horseradish
Swanky Flank Prime Rib with Savory Horseradish Cream Sauce
(Prep & cook time: 90 mins. Serves 10-12)
Your local fresh shopping list is bolded:
♦ Let Prime Rib Roast sit to reach room temp while preheating oven to 500º. ♦ Strip Rosemary into a small mixing bowl, and stir in 2 T. Garlic, 3 T. EVOO and the Swanky Flank packet. Gourmet Tip: To strip Rosemary (and other herbs), hold the thinner end of the sprig with one hand over a bowl, and use your other hand and fingernails to slide down the sprig in one sweep, starting at the top and scraping the little leaves off in the opposite direction of their growth. ♦ Pat meat to dry with paper towels, then rub roast all over with the mixture, massaging it in.
Place in a deep roasting pan, uncovered, in the preheated oven for 15 minutes, then lower oven to 325º, leaving roast in for about 12 mins per pound, checking its temperature (don’t overcook!): 115º for rare; 125º medium/rare; 135º med. Remove from oven, and “tent” with foil (slightly vent for steam) for 30 mins to seal in juices before slicing. Gourmet Tip: Never cut into cooking meat, as you’ll lose juices. Invest in a great meat thermometer, and always let meat rest after cooking to “seal in” juices. This will cause meat to cook about 5 degrees more, so keep this in mind. ♦ For Sauce: In a small bowl, mix 1 cup Sour Cream, 1 T. Horseradish, and 2 T. meat drippings, adding more horseradish to taste.
WINE: French Bordeaux, California Cabernet (red), or aged Riesling (white)