Prime Rib Recipe
Bone-in ribeye, au jus, horseradish cream sauce, garlic mashed potatoes, local vegetables
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Ingredients
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Prime Rib
Au Jus
Horseradish Cream Sauce
Garlic Mashed Potatoes
Local Vegetables
Method
Prime Rib Preparation
- 1
Preheat Oven
Preheat the oven to 450°F (230°C).
- 2
Make Rub
In a small bowl, mix together salt, black pepper, minced garlic, rosemary, and olive oil to form a paste.
- 3
Season Ribeye
Rub the mixture all over the ribeye roast.
- 4
Roast
Place the ribeye in a roasting pan and roast for 20 minutes.
- 5
Finish Roasting
Reduce the temperature to 325°F (165°C) and continue roasting for an additional 1.5 to 2 hours, or until the internal temperature reaches 130°F (54°C) for medium-rare.
- 6
Rest
Remove from the oven and let rest for at least 20 minutes before slicing.
Au Jus Preparation
- 7
- 8
Simmer
Simmer on low heat for about 20-30 minutes until slightly reduced.
- 9
Strain
Strain the mixture and keep warm.
Horseradish Cream Sauce
- 10
Mix Sauce
In a bowl, combine sour cream, prepared horseradish, Dijon mustard, and lemon juice.
- 11
Chill Sauce
Stir until well combined and refrigerate until ready to serve.
Garlic Mashed Potatoes
- 12
Cook Potatoes
Peel and cut the potatoes into chunks. Boil in salted water until tender, about 15-20 minutes.
- 13
- 14
Local Vegetables Preparation
- 15
Prepare Vegetables
Toss seasonal vegetables with olive oil, salt, and pepper.
- 16
Roast Vegetables
Roast in the oven at 400°F (200°C) for 20-25 minutes until tender.