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Herb-Crusted Prime Rib with Horseradish Cream
Indulge in this succulent prime rib coated in a flavorful herb crust and served with a zesty horseradish cream that will elevate your holiday feast to a whole new level!
Ingredients:
– 5 lbs bone-in prime rib roast
– 2 tbsp olive oil
– 2 tbsp fresh rosemary, chopped
– 2 tbsp fresh thyme, chopped
– 2 tbsp fresh parsley, chopped
– 4 cloves garlic, minced
– Salt and pepper to taste
– 1 cup sour cream
– 3 tbsp prepared horseradish
– 1 tbsp Dijon mustard
– 1 tbsp lemon juice
– Salt and pepper to taste
Directions:
1. Preheat the oven to 450°F (230°C). Place the prime rib in a roasting pan.
2. In a bowl, mix olive oil, rosemary, thyme, parsley, garlic, salt, and pepper. Rub this mixture all over the prime rib.
3. Roast the prime rib in the preheated oven for 15 minutes, then reduce the heat to 325°F (165°C) and continue roasting until the internal temperature reaches your desired doneness.
4. While the prime rib cooks, combine sour cream, horseradish, Dijon mustard, lemon juice, salt, and pepper in a bowl. Chill until ready to serve.
5. Let the prime rib rest for 15-20 minutes before slicing. Serve with the horseradish cream on the side.
Prep Time: 15 minutes | Cooking Time: 2.5-3 hours | Total Time: 3 hours 15 minutes | Calories: ~650 per serving | Servings: 8 | Storage Tips: Refrigerate leftover prime rib and horseradish cream separately for up to 3 days.
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