Prime Rib Recipe
Available Thursday, Friday and Saturday only. 14 oz slow roasted Certified Angus Beef, carved to order. Served with a horseradish cream and au jus
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Ingredients
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Main Ingredients
Horseradish Cream
Au Jus
Method
Prime Rib Preparation
- 1
Season the Meat
Rub the Certified Angus Beef Prime Rib with olive oil, then season generously with salt, black pepper, garlic powder, and onion powder on all sides.
- 2
Roast the Prime Rib
Preheat the oven to 450°F (232°C). Place the seasoned prime rib on a roasting rack in a roasting pan and roast for 15 minutes. Then reduce the oven temperature to 325°F (163°C) and continue to roast for about 1.5 to 2 hours, or until the internal temperature reaches 130°F (54°C) for medium-rare.
- 3
Rest the Meat
Once cooked, remove the prime rib from the oven and let it rest for 20 minutes before carving. This allows the juices to redistribute.
Horseradish Cream Preparation
- 4
Mix the Horseradish Cream
In a small bowl, combine the prepared horseradish, sour cream, and Dijon mustard. Mix until well blended. Adjust seasoning to taste, if necessary.
Au Jus Preparation
- 5
Serving
- 6
Carve and Serve
Carve the prime rib into slices and serve hot with horseradish cream and au jus on the side.