Horseradish Crusted Prime Rib with Peppercorn Sauce

Name: Horseradish Crusted Prime Rib with Peppercorn Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups panko bread crumbs; 1/4 cup prepared horseradish; 1/2 cup freshly chopped chives; 4 teaspoons freshly chopped tarragon leaves; 4 teaspoons freshly chopped rosemary leaves; 1 cup stone-ground mustard; 1 (10-pound) whole prime rib, boneless; Cooking spray, butter or oil; 1/4 cup canola oil; 1 white onion, finely diced; 1 (3 to 4-ounce) can green peppercorns, drained; 1 cup brandy; 2 cups beef stock; 1/2 cup heavy cream; 4 tablespoons freshly chopped parsley leaves; Salt

Servings: persons

2 cups panko bread crumbs
1/4 cup prepared horseradish
1/2 cup freshly chopped chives
4 teaspoons freshly chopped tarragon leaves
4 teaspoons freshly chopped rosemary leaves
1 cup stone-ground mustard
1 (10-pound) whole prime rib, boneless
Cooking spray, butter or oil
1/4 cup canola oil
1 white onion, finely diced
1 (3 to 4-ounce) can green peppercorns, drained
1 cup brandy
2 cups beef stock
1/2 cup heavy cream
4 tablespoons freshly chopped parsley leaves
Salt

1
Preheat the oven to 425 degrees F.
2
In a large bowl add the bread crumbs, horseradish and fresh herbs.
3
Mix well you're your hands so all the natural oils are released into the bread crumbs.
4
Spread the mustard evenly over the whole prime rib, then top with the bread crumb mixture.
5
Liberally spray the prime rib with food spray.
6
Put the prime rib into a roasting pan and roast until the internal temperature on an instant-read thermometer registers 115 degrees F. Remove the pan from the oven and set aside!
7
Transfer the meat to a cutting board and let rest for 20 minutes.
8
Cook's Note: The beef will continue to cook while resting.
9
It will be medium-rare.
10
If you like it more done, leave it longer in the oven.
11
For the sauce:
12
Pour the oil into a large skillet, over medium-high heat.
13
Add the diced onion and cook until translucent, approximately 3 minutes.
14
Stir in the green peppercorns, then remove the pan from the heat and add the brandy.
15
Return the pan to the heat and allow the alcohol to burn off.
16
Add the beef stock and reduce the liquid by half its volume.
17
Stir in the heavy cream and the chopped parsley.
18
Continue to cook for another 5 minutes.
19
Season with salt, if needed, and transfer to a serving bowl.
20
Slice the prime rib and arrange on a platter.
21
Serve the sauce on the side and enjoy.

489

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 cups panko bread crumbs, 1/4 cup prepared horseradish, 1/2 cup freshly chopped chives, 4 teaspoons freshly chopped tarragon leaves, and more.

Yes, Horseradish Crusted Prime Rib with Peppercorn Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!