We invite friends over for dinner to ring in the New Year. My menu featuring tender prime rib is festive yet simple to prepare. A pepper rub and mild horseradish sauce complement the beef’s great flavor.
—PAULA ZSIRAY LOGAN, UT
PREP: 5 MIN. • BAKE: 3 HOURS + STANDING • MAKES: 6-8 SERVINGS
1 bone-in beef rib roast (4 to 6 pounds)
1 tablespoon olive oil
1 to 2 teaspoons coarsely ground pepper
HORSERADISH SAUCE
1 cup (8 ounces) sour cream
3 to 4 tablespoons prepared horseradish
1 teaspoon coarsely ground pepper
1/8 teaspoon Worcestershire sauce
1. Preheat oven to 450°. Brush roast with oil; rub with pepper. Place roast, fat side up, on a rack in a shallow roasting pan. Bake, uncovered, 15 minutes.
2. Reduce heat to 325°. Bake 2 3/4 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°), basting with pan drippings every 30 minutes.
3. Let stand 10-15 minutes before slicing. In a small bowl, combine sauce ingredients. Serve with beef.
DID YOU KNOW?
The fumes from grating horseradish can cause your eyes and nose to burn. Horseradish sauce loses its heat as it ages. Refrigerate open containers up to 4 weeks or freeze up to 6 months.