Shelly's Recipe

BEEF RIB ROAST WITH HORSERADISH SAUCE

Category: Roasts/Tenderloin - Beef

7–9 lbs prime rib roast
Sea salt and pepper, to taste

Horseradish Cream Sauce
1/2 cup chilled heavy cream
2 tbsp prepared white horseradish
3 tbsp fresh-squeezed lemon juice
Sea salt and pepper, to taste

Lower oven rack to bottom third of the oven. Preheat oven to 450. Trim roast, and place it rib-side down in roasting pan and roast 10 minutes. Reduce oven temperature to 250 degrees and roast until meat thermometer inserted in thickest part of roast reads 115–125 degrees (rare), 125–130 degrees (med rare), or 135–145 degrees (med), about 15–30 minutes per pound. Place cooked roast on platter and let rest for up to 30 minutes before carving.

For the sauce: Beat the heavy cream until stiff. Slowly add the remaining ingredients and continue to beat together. Taste and adjust seasoning if needed. Makes about 11/4 cup.