Roasted Prime Rib with Sauteed Mushrooms and Mom's Creamy Horseradish Sauce

 

Standing rib roast is the perfect choice for very special occasions. It is also surprisingly easy to cook. You will spend more time making your house look nice than cooking. This is my mother's recipe. She makes it for our Christmas dinner every year. The biggest challenge is calculating the cooking time so that the meat is ready when you are. Just in case, have some nice hor d'oeuvres and champagne to hold everyone over. "And the minute his heart didn't feel quite so tight, He whizzed with his load through the bright morning light And he brought back the toys! And the food for the feast! And he...HE HIMSELF...! The Grinch carved the roast beast!" How The Grinch Stole Christmas by Dr. Seuss - waverly

What you will need

FOR THE MEAT:

2 tablespoons kosher salt

3 teaspoons ground black pepper

3 cloves garlic

2 medium shallots

2 tablespoons fresh rosemary leaves

2 tablespoons fresh thyme leaves

1/2 cup olive oil

1 ( 8lb) standing rib roast, trimmed (to multiply or divide the recipe,this translates to roughly 1 rib for every 2-3 people)

FOR THE HORSERADISH SAUCE

FOR THE HORSERADISH SAUCE:

1 cup heavy cream

6 tablespoons lemon juice

1/2 teaspoon salt

1/4 teaspoon paprika

1/4 teaspoon cayenne pepper

4 tablespoons grated horseradish

FOR THE SAUTEED MUSHROOMS

FOR THE SAUTEED MUSHROOMS:

2 lbs mushrooms, washed, dried, and if large, chopped

4 tablespoons unsalted butter

2 tablespoons olive oil

1-2 tablespoons Worcestershire sauce

2 cloves garlic, finely chopped

salt and pepper, to taste

6 tablespoons fresh parsley, chopped

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