Prime Rib* – Weekend Only Recipe

Prepare the Prime Rib

Preheat your oven to 450°F (232°C). Rub the prime rib roast with olive oil, salt, black pepper, and garlic powder, ensuring an even coating.

Roast the Prime Rib

Place the prime rib on a roasting rack in a baking dish. Roast in the preheated oven for 20 minutes, then reduce the temperature to 325°F (163°C) and continue roasting for about 1.5 hours for medium-rare, or until the internal temperature reaches 135°F (57°C).

Rest the Meat

Once cooked to your desired doneness, remove the prime rib from the oven and let it rest for at least 20 minutes before carving.

Prepare the Potatoes

Peel and chop the potatoes into even chunks. Boil in salted water until tender, about 15-20 minutes.

Roast the Garlic

While the potatoes are boiling, cut the top off a head of garlic, drizzle with olive oil, wrap in foil, and roast in the oven for 30-35 minutes at 400°F (204°C) until soft.

Mash the Potatoes

Drain the potatoes and return to the pot. Squeeze the roasted garlic out of the skins into the potatoes. Add gouda cheese, butter, milk, salt, and pepper. Mash until smooth and creamy.

Prepare the Vegetable

Steam or sauté the broccoli until tender, about 5-7 minutes. Season with salt and pepper to taste.

Make the Au Jus

In a saucepan, combine beef broth, red wine, and Worcestershire sauce. Bring to a simmer over medium heat and reduce by half, about 10-15 minutes.

Mix the Horseradish Sauce

In a bowl, combine prepared horseradish, sour cream, and lemon juice. Mix well and refrigerate until ready to serve.