Imperial Prime Rib Roast with Horseradish Cream Sauce
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Ingredients
Basting Mixture
| 1/2 cup | butter | | 1 tbsp. | paprika | | 4 cloves | garlic, put through a press | | 1/2 tsp. | salt | | 1/8 tsp. | freshly ground pepper |
Horseradish Cream Sauce
| 1 cup | sour cream | | 1 tbsp. | prepared white horseradish or | | to taste |
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Instructions
FOR THE BASTING SAUCE: Heat together all the ingredients and stir to blend. Simmer for 1 minutes. Brush roast on all sides with basting mixture. Place roast, bone side down, in a roasting pan and roast in a 300 F. oven until meat thermometer registers desired doneness.* Baste two or three times during the roasting period.
Remove roast from the oven. Remove the strings and place on a serving platter. Slice at the table and serve with majesty and pride. Serve with Horseradish Cream Sauce.
FOR THE HORSERADISH CREAM SAUCE: Combine sour cream and horseradish and stir until blended. Refrigerate. Remove from the refrigerator about 20 minutes before serving.
*NOTE: Meat thermometer should be inserted into the thickest past of the roast. Make certain that it does not touch the bone. Meat thermometer should register for:
Very rare………130 F.
Rare …………...140 F.
Medium Rare…150 F.
Medium………. .160 F.
Well Done…...170 F.
One standing rib roast. Ask your butcher to remove the chine bone, loosen the ribs and tie them back in place. Use a 6 or 7 pound roast (3 ribs) for 6 servings.
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