Perfect Prime Rib With Creamy Horseradish Sauce Recipes

Steps:

• Preheat oven to 450°. Brush roast with oil; rub with pepper. Place roast, fat side up, on a rack in a shallow roasting pan. Bake, uncovered, 15 minutes. , Reduce heat to 325°. Bake 2-3/4 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting with pan drippings every 30 minutes. , Let stand 10-15 minutes before slicing. Meanwhile, in a small bowl, combine the sauce ingredients. Serve with beef.

Steps:

• Mix sour cream, horseradish, salt, hot sauce, and black pepper together in a bowl. Chill for at least 1 hour to allow flavors to blend.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Cut about 1/2 inch off the top of the garlic head, making sure that the tops of the cloves are open and exposed. Place on a square of aluminum foil, drizzle the top with olive oil, and lightly season with pepper. Wrap the bulb up in the foil.
• Bake in the preheated oven until the cloves are soft and the tops are brown and caramelized, 30 to 40 minutes. Set aside.
• Pour the cream in a small saucepan and heat over medium heat, stirring often, until just starting to bubble. Reduce heat to low and simmer, stirring occasionally, until reduced by half, 25 to 30 minutes.
• Remove the garlic cloves from the head using a fork and place them in a small bowl. Mash them with the fork until smooth. Add horseradish and salt and stir until combined.
• Stir horseradish-garlic mixture into the cream and continue to simmer until the sauce is thick and creamy and the horseradish flavor has mellowed, 5 to 10 minutes.