Baked prime rib beef with fresh horseradish sauce

Votes: 1

Time: 5 o'clock.
Complexity: easily
Servings: 6

A simple recipe for a delicious holiday meat that you can make even without any roasting experience. It uses a thick cut of beef—prime rib on the bone. Before roasting, let the meat rest uncovered and unmarinated in the refrigerator for a few days to allow its flavor to deepen. To roast, simply place the cut in a roasting pan on a bed of several bunches of aromatic herbs. Roast the beef at a low temperature for several hours, then increase the oven temperature to high just a few minutes before it's ready to create a crispy crust. Serve with sour cream and horseradish sauce.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 beef loin on 3 bones (about 3 kg), prime rib
1/3 cup freshly grated peeled horseradish (about 150 g)
1 and 1/4 cups sour cream or crème fraîche
2 tsp white wine vinegar
0.5 tsp sugar
2 bunches of rosemary
2 bunches of sage
2 bunches of thyme
1 tbsp. l. olive oil
Flaked salt, for serving

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Pat the meat dry with paper towels. Refrigerate, uncovered, for at least 1 day and up to 3 days to age.
At least 4 hours and no more than 1 day before serving, combine the horseradish, sour cream, vinegar, and sugar; season with salt and pepper to taste. Refrigerate until ready to serve.

Preheat oven to 250°F (120°C). Combine rosemary, sage, and thyme with olive oil and spread them in the bottom of a roasting pan. Generously season the prime rib with salt and pepper and place it on top of the herbs. Roast until a thermometer inserted into the center of the meat registers 125°F (52°C), 3 hours 15 minutes to 4 hours. Remove from the oven and let rest for at least 30 minutes and up to 1 hour.
Increase the oven temperature to 260°C (400°F). Just before serving, return the prime rib to the oven and bake until the outside is browned and caramelized, about 10 minutes.
Transfer the roast to a cutting board. Using a sharp knife, cut the meat from the bones, then slice across the grain.
Serve the roast with crisp greens, horseradish sauce and sea salt. vegetable side dish.

Author of the recipe - Valerie Bertinelli is an American actress.

Categories:

recipe / Oven / Festive dishes / New Year / Main courses / Meat

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