Prime Rib with Traditional Horseradish Sauce

feeds 2 per rib

ingredients

9-pound standing rib roast, trimmed and tied

2½ tablespoons softened butter (or ½ tablespoon per rib bone)

salt and pepper, to taste

horseradish sauce

⅓ cup creamed horseradish

⅓ cup sour cream

1 To make the sauce, mix together the horseradish and sour cream in a small bowl. Cover with plastic wrap and chill until required.

2 Place the beef in a large roasting pan. Rub the entire surface of the meat with butter and season generously with salt and pepper. Let stand to reach room temperature.

3 Meanwhile, preheat the oven to 450°F. Put the meat in the preheated oven and roast for 20 minutes to seal the outside. Then reduce the oven temperature to 325°F and roast for 2 hours, until the temperature of the meat reaches 110-115°F when tested with a meat thermometer, for medium-rare.

4 Set aside to rest for 30 minutes before serving. While resting, the meat will continue to cook-for medium-rare the final internal temperature will be about 130-135°F. Slice and serve with the horseradish sauce.

Recipe from The Book of Steak