Classic Roast Prime Rib with Horseradish Sauce
Normally cooked in a huge slab, prime rib is available in smaller pieces. Ask your butcher to cut you a 2- or 3-rib roast.
- 1 prime rib (2 or 3 ribs long), chine bone removed
- Salt and pepper, to taste
- ¼ cup sour cream
- ¼ cup mayonnaise
- 2 tablespoons prepared horseradish
- 2 tablespoons snipped fresh chives
Preheat oven to 375°F.
Season the roast with salt and pepper. Place on a rack set in a roasting pan, and bake for about 35 minutes or until the center reaches 140°F (for medium-rare). Remove from the oven and let rest for 15 minutes, loosely covered with foil.
Combine the remaining ingredients in a bowl and mix well.
Carve the roast by slicing straight down along a rib all the way through the meat. Serve with the sauce on the side.
Approaching Your Butcher
Most butchers are good cooks. If you have questions, do not be afraid to go into detail about what you have in mind. Your butcher may be able to offer you alternative suggestions for expensive cuts of meat as well as cooking tips and recipes. Use this resource that is available to you.