Queen Cut Roast Prime Rib Of Beef Recipe
USDA ANGUS PRIME RIB OF BEEF, SALT CRUSTED, WITH NATURAL BEEF JUS & HORSERADISH CREAM
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Ingredients
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Beef
Horseradish Cream
Beef Jus
Method
Preparing the Beef
- 1
Season the Roast
Preheat your oven to 450°F (232°C). Rub the prime rib roast all over with kosher salt and black pepper. Let it sit at room temperature for about 1 hour to absorb the flavors.
- 2
Roasting the Beef
Place the seasoned roast in a roasting pan with the bone side down. Roast in the preheated oven for 20 minutes, then reduce the temperature to 325°F (163°C) and continue roasting for about 15-20 minutes per pound, or until the internal temperature reaches your desired doneness (125°F for medium-rare, 135°F for medium).
- 3
Resting the Roast
Once cooked, remove the roast from the oven and cover it loosely with aluminum foil. Let it rest for at least 20 minutes before carving to allow the juices to redistribute.
Making the Horseradish Cream
- 4
Mix the Cream
In a medium bowl, combine the prepared horseradish, sour cream, and lemon juice. Mix well until smooth and refrigerate until ready to serve.
Preparing the Beef Jus
- 5
Roasting the Bones
In a large roasting pan, place the beef bones and roast them in a 400°F (204°C) oven for about 30 minutes, or until browned.
- 6
- 7
Straining the Jus
After simmering, strain the mixture through a fine-mesh sieve into a clean pot. Discard the solids. Simmer the liquid until it reduces to a flavorful beef jus consistency.
