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Prime Rib with Horseradish Cream Sauce

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A juicy and flavorful prime rib roast seasoned with a rosemary and fennel pollen rub, roasted to perfection, and served with a creamy horseradish sauce made from the meat juices, sour cream, horseradish, lemon, salt, and pepper.

Ingredients

Scale
  • 1 (7-bone) prime rib roast
  • 2 tablespoons olive oil
  • 2 tablespoons heavy sea salt
  • 1 tablespoon freshly ground black pepper
  • 2 tablespoons freshly chopped rosemary
  • 1 teaspoon fennel pollen
  • Juices from the cooked prime rib
  • 1/2 cup sour cream
  • 2 tablespoons prepared horseradish
  • 1 teaspoon lemon juice
  • Salt and pepper to taste

Instructions

  1. Remove the prime rib from the refrigerator and let it rest at room temperature for 30 minutes.
  2. Preheat the oven to 450°F (232°C) and allow it to fully heat for at least 30 minutes.
  3. In a small bowl, mix olive oil, sea salt, black pepper, chopped rosemary, and fennel pollen to create the rub.
  4. Generously rub the seasoning mixture all over the prime rib roast.
  5. Place the roast in a roasting pan and cook in the preheated oven at 450°F for 15 minutes to sear the outside.
  6. Reduce the oven temperature to 325°F (163°C) and continue roasting until the internal temperature reaches desired doneness (about 1.5 to 2 hours for medium rare).
  7. Remove the roast from the oven and let it rest for at least 20 minutes before carving.
  8. While the roast rests, collect the pan juices and combine them with sour cream, horseradish, lemon juice, salt, and pepper to make the horseradish cream sauce.
  9. Serve the sliced prime rib with the horseradish cream sauce on the side.

Notes

Letting the prime rib rest before cooking ensures even cooking, and resting after roasting allows juices to redistribute for maximum juiciness. The fennel pollen adds a unique sweet and pungent flavor to the rub, enhancing the overall taste.

Nutrition

Find it online: https://www.rapidrecipes.blog/prime-rib-horseradish-cream-sauce-3/