Ingredients with Measurements:
- 1 (4-5 pound) bone-in prime rib roast
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 cup sour cream
- 1/4 cup prepared horseradish
- 2 tablespoons chopped fresh chives
- 1 tablespoon Dijon mustard
- 1 teaspoon white wine vinegar
- 1/2 teaspoon garlic powder
Special equipment needed:
- Meat thermometer
- Roasting pan
- Aluminum foil
Step-by-step instructions:
a. Preheat the oven to 450°F.
b. Rub the prime rib with olive oil, salt, and pepper.
c. Place the prime rib in a roasting pan and roast for 15 minutes.
d. Reduce the oven temperature to 325°F and continue roasting for 1 1/2 to 2 hours, or until the internal temperature reaches 130°F for medium-rare.
e. Remove the prime rib from the oven and tent with aluminum foil. Let it rest for 15 minutes before carving.
f. In a small bowl, whisk together sour cream, horseradish, chives, Dijon mustard, white wine vinegar, and garlic powder until well combined.
g. Serve the prime rib with the creamy horseradish sauce.
Time:
Preparation time: 10 minutes
Cooking time: 2 hours 15 minutes
5. Temperature:
Preheat oven to 450°F, then reduce to 325°F for roasting.
Serving size:
6-8 servings
Nutritional information:
Calories: 500
Fat: 35g
Protein: 40g
Carbohydrates: 2g
Fiber: 0g
Sugar: 1g
Sodium: 780mg
Substitutions for ingredients:
- You can use a boneless prime rib roast instead of bone-in.
- Greek yogurt can be substituted for sour cream.
- Freshly grated horseradish can be used instead of prepared horseradish.
Variations:
- Add minced garlic to the horseradish sauce for extra flavor.
- Rub the prime rib with a mixture of herbs, such as rosemary, thyme, and oregano, before roasting.
- Serve the prime rib with a red wine sauce instead of horseradish sauce.
Tips and tricks:
- Let the prime rib come to room temperature before cooking for even cooking.
- Use a meat thermometer to ensure the prime rib is cooked to your desired doneness.
- Let the prime rib rest before carving to allow the juices to redistribute.
Storage instructions:
- Store leftover prime rib in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F.
- Place the prime rib in a baking dish and cover with foil.
- Heat in the oven for 10-15 minutes, or until warmed through.
Presentation ideas:
- Slice the prime rib and arrange on a platter.
- Serve the horseradish sauce in a small bowl on the side.
- Garnish with fresh herbs, such as chives or parsley.
Garnishes:
- Fresh herbs, such as chives or parsley.
Pairings:
- Roasted vegetables, such as carrots, Brussels sprouts, or potatoes.
- Mashed potatoes or roasted sweet potatoes.
- A green salad with a vinaigrette dressing.
Suggested side dishes:
- Creamed spinach
- Roasted asparagus
- Garlic mashed potatoes
Troubleshooting advice:
- If the prime rib is cooking too quickly, reduce the oven temperature or cover with foil to prevent burning.
- If the prime rib is not cooking evenly, rotate the pan halfway through cooking.
Food safety advice:
- Always use a meat thermometer to ensure the prime rib is cooked to a safe temperature.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Prime rib is a classic American dish that has been enjoyed for generations.
Flavor profiles:
- The prime rib is savory and rich, while the horseradish sauce adds a tangy and spicy kick.
Serving suggestions:
- Serve the prime rib with a glass of red wine, such as Cabernet Sauvignon or Merlot.
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