something a little different for the holidays.....

Discussion in 'Recipes' started by snorton938, Dec 17, 2004.

  1. snorton938

    snorton938 Founding Member

    Feb 5, 2004
    Likes Received:
    but worth it !!!! ya know sometimes we get caught on re-wind on christmas from thanksgiving.....the turkey and ham thing......for something different that is the best of centerpieces on the table try a prime rib is a great recipe.........

    The Perfect Prime Rib Roast
    Start by buying the best.

    Prime rib is truly the king of roasts, the commanding centerpiece of a holiday dinner. Yes, it's expensive, but no other cut of beef is quite as flavorful and succulent. Buying a roast that's worth every penny is a snap if you know what to look for. Selecting the proper grade of beef is essential. Prime beef, the top grade, is largely distributed to restaurants and a limited number of specialty markets. So look for a USDA choice grade rib roast or a brand-name rib roast (such as "Certified Angus") in the supermarket meat case. Or ask your butcher for this grade and be sure to specify the "small end" of the rib roast -- the most tender part.

    Prime rib with horseradish cream

    Indulgent but worth it

    This magnificent roast needs little adornment, just a sauce to accentuate the richness of the meat. Our zesty horseradish cream with fresh horseradish and shallots will add a perfect flavor counterpoint to each mouthwatering bite.

    Prep time: 15 minutes
    Baking time: 2 hours 15 minutes plus standing

    Prime rib
    1 (4-rib) beef rib roast, chine bone removed, about 7
    1/2 lbs.

    1 teaspoon kosher salt

    1/2 teaspoon freshly ground pepper

    1/2 teaspoon dried thyme

    Horseradish cream
    1/2 cup sour cream

    2 tablespoons grated fresh horseradish root or
    prepared horseradish

    2 teaspoons chopped shallots

    1 teaspoon white balsamic or white-wine vinegar

    Arrange oven rack in lower third of oven. Heat oven to 325 degrees F.

    Trim beef rib roast of excess fat, leaving a thin layer. Rub the roast with salt, pepper and thyme. Arrange roast, rib bones down, in large shallow roasting pan. (Do not add water or cover pan.) Insert an ovenproof-dial meat thermometer so tip is centered in thickest part of rib roast, not resting in fat or touching the bone. (This thermometer will remain in the roast during the entire roasting time.)

    Roast 2 hours 15 minutes, or until the meat thermometer's temperature reaches 130 degree F. (If you're using an instant-read thermometer, insert the metal shaft into the thickest part of the roast, at least 2 inches into the meat. Let stand 20 seconds.)

    Transfer roast to a carving board, and tent loosely with foil. Let stand 15 minutes. (Temperature will continue to rise 5 to 10 degrees to reach 135 degrees F.) Makes 10 servings.

    Make horseradish cream: Meanwhile, combine all ingredients in small bowl. Refrigerate.--Recipe by Jane Yagoda Goodman

Share This Page