Prime Rib with Horseradish Sauce
A slow-roasted prime rib of beef, cooked to a perfect medium-rare and served with a creamy horseradish sauce.
- 165 min
- 1082 kcal / serving
- medium
- Protein
- 72.7 g
- Fat
- 87.3 g
- Carbs
- 1.7 g
Contains: milk (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
8 servings
- 4 kg high rib, visible fat removed, possibly tied
- 2 1/2 tablespoons soft butter
- Salt and pepper
- 6 tablespoons horseradish
- 6 tablespoons sour cream
Method
- For the sauce, mix horseradish and sour cream in a small bowl. Cover with plastic wrap and refrigerate.
- Place the meat in a large roaster. Generously brush all over with butter and season with salt and pepper. Let it sit at room temperature for 2 hours.
- Preheat the oven to 230°C. Push the meat into the preheated oven and roast for 20 minutes. Then reduce the oven temperature to 160°C and cook for another 2 hours. A meat thermometer can help determine the degree of doneness. The meat is still distinctly pink (medium rare) on the inside when the core temperature is between 43-46°C. If desired, cook the meat further.
- Let the meat rest for 30 minutes before serving — it will continue to cook. For medium rare, the internal temperature will be 54-57°C at the end. Slice, divide into 8 portions and serve with the horseradish sauce.
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