Roasted Prime Rib Eye with Creamy Horseradish Sauce - KVOA | KVOA.com | Tucson, Arizona

Roasted Prime Rib Eye with Creamy Horseradish Sauce

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PY Steakhouse: Roasted Prime Rib Eye with Creamy Horseradish Sauce

1. 1 13-15 Pound Bone-in Prime Rib Eye
2. Kosher Salt
3. Freshly Cracked Pepper
4. Rosemary, Chopped
1. 1 Cup Sour Cream
2. Freshly Grated Horseradish, too taste
3. Dash white vinegar
4. Dash Worcester
5. Salt and Pepper, too taste

1. Remove prime rib from refrigerator and allow the meat to come to room temperature, about 3 hours depending on the size of the roast.
2. Preheat oven to 425 degrees F. Line a roasting pan with aluminum foil.
3. Unwrap the roast and place onto roasting pan; blot with paper towels. Coat the roast all over with salt, pepper and chopped rosemary.
4. Roast in preheated oven until cooked to your desired degree of doneness; about 4 1/2 hours (20 minutes a pound) for medium-rare. Roast to an internal temperature of 120 degrees F for medium-rare; 130 degrees F for medium; or 145 degrees F  for well done.
5. When the roast has finished cooking, take it out of the oven, and cover with aluminum foil. Allow to rest in a warm spot for 30 minutes to 1 hour before slicing.
6. For the creamy horseradish:  Stir together all the ingredients.  Add as much or as little horseradish as desired.

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