Pepper-Crusted Prime Rib
Make this decadent prime rib the centerpiece of your holiday dinner. While the roast rests, quickly whisk up a simple cream gravy with roasted garlic and horseradish—no cooking needed!
Ingredients
- 1 beef rib roast (4-rib)
- 2 Tbsp. cracked pink or black peppercorns
- 2 tsp. Kosher salt
- 1 head garlic
- 1/2 tsp. olive oil
- 1/2 c. reduced-fat sour cream
- 1/2 c. heavy or whipping cream
- 1 jar prepared horseradish (1 cup)
- table salt
- Freshly ground black pepper
- fresh herbs
Instructions
- Preheat oven to 450 degrees F. Place rib roast, fat side up, on rack in 14" by 10" roasting pan. Rub cracked peppercorns and kosher salt all over roast.
- Cut top third off head of garlic, keeping top and bottom intact. Drizzle oil over cut sides and place garlic top back on bottom. Wrap tightly in foil.
- Place rib roast in oven. Place garlic on oven rack next to rib roast. Roast both 20 minutes, then reset oven control to 350 degrees F. Roast garlic 40 minutes longer, then remove from oven, unwrap, and let cool. Roast beef 1-1/2 hours longer or until meat thermometer inserted into thickest part of meat (not touching bone) reaches 135 degrees F. Internal temperature of meat will rise to 145 degrees F (medium-rare) upon standing. Or, roast until desired doneness. Transfer to large serving platter; cover loosely with foil and let roast stand 15 minutes for easier slicing.
- Meanwhile, in medium bowl, with wire whisk, whisk sour cream and heavy cream until soft peaks form. Into small bowl, press soft roasted garlic from each clove; discard skin. Add horseradish to garlic and mash together with fork. Fold into cream mixture. Stir in 1/4 teaspoon table salt and 1/4 teaspoon freshly ground black pepper. Spoon into small serving bowl. To serve, garnish platter with fresh herbs. Serve sauce alongside beef.
Nutrition
Calories: 690kcal
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