prime rib roast

Prime Rib with Horseradish Sauce


  • 1 prime rib roast (about 5 lb/2.2 kg), at room temperature
  • 1 tbsp (15 mL) 100% Pure Safflower Oil
  • ground Sea Salt & freshly ground black peppercorns
  • 3 tbsp (45 mL) Prepared Dijon Mustard
  • 2 tbsp (25 mL) unsalted butter
  • 2 shallots, finely chopped
  • 1/2 cup (125 mL) dry white wine
  • 1/2 cup (125 mL) 35% whipping cream
  • 1/2 cup (125 mL) Creamy Horseradish Sauce


  1. Preheat oven to 500°F (260°C).
  2. Rub roast with oil.
  3. Sprinkle with salt and pepper mix.
  4. Place roast, bone side down, in roasting pan.
  5. Roast in centre of oven for 15 minutes.
  6. Remove from oven. Reduce oven temperature to 350°F (180°C).
  7. Brush roast with 2 tbsp (25 mL) of mustard and return to oven. Roast for 70 minutes longer for rare or until meat thermometer registers 135°F (57°C). [For medium, roast 85 minutes longer or until meat thermometer registers 155°F (68°C)].
  8. Tent with foil; let stand for 20 minutes before serving or until internal temperature rises 5°F (2°C).

Meanwhile, make sauce:

  1. In frying pan, melt butter over medium-high heat; cook shallots until softened but not browned, about 3 minutes. Stir in white wine; cook until wine is reduced by half, about 4 minutes. Stir in whipping cream and remaining mustard; cook until sauce thickens, about 3 minutes. Remove from heat. Stir in horseradish sauce.

Halenda's Meats Newsletter Durham Mississauga Etobicoke Waterloo - St Jacobs

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