Roasted Prime Rib With Sauteed Mushrooms And Mom'S

Name: Roasted Prime Rib With Sauteed Mushrooms And Mom'S Creamy Horseradish Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE MEAT:; 2 tablespoons kosher salt, plus more to taste; 3 teaspoons ground black pepper; 3 cloves garlic; 2 medium shallots; 2 tablespoons fresh rosemary leaves; 2 tablespoons fresh thyme leaves; 1/2 cup olive oil; 1 ( 8lb) standing rib roast, trimmed (to multiply or divide the recipe,this translates to roughly 1 rib for every 2-3 people); FOR THE HORSERADISH SAUCE:; 1 cup heavy cream; 6 tablespoons lemon juice; 1/2 teaspoon salt; 1/4 teaspoon paprika; 1/4 teaspoon cayenne pepper; 4 tablespoons grated horseradish; FOR THE SAUTEED MUSHROOMS:; 2 pounds mushrooms, washed, dried, and if large, chopped; 4 tablespoons unsalted butter; 2 tablespoons olive oil; 1 1/2 tablespoons Worcestershire sauce; 2 cloves garlic, finely chopped; salt and pepper, to taste; 6 tablespoons fresh parsley, chopped

Servings: persons

FOR THE MEAT:
2 tablespoons kosher salt, plus more to taste
3 teaspoons ground black pepper
3 cloves garlic
2 medium shallots
2 tablespoons fresh rosemary leaves
2 tablespoons fresh thyme leaves
1/2 cup olive oil
1 ( 8lb) standing rib roast, trimmed (to multiply or divide the recipe,this translates to roughly 1 rib for every 2-3 people)
FOR THE HORSERADISH SAUCE:
1 cup heavy cream
6 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
4 tablespoons grated horseradish
FOR THE SAUTEED MUSHROOMS:
2 pounds mushrooms, washed, dried, and if large, chopped
4 tablespoons unsalted butter
2 tablespoons olive oil
1 1/2 tablespoons Worcestershire sauce
2 cloves garlic, finely chopped
salt and pepper, to taste
6 tablespoons fresh parsley, chopped

1
MARINATE: In a food processor, place salt, pepper, garlic, shallots, rosemary, thyme, and olive oil. Pulse until combined. Place the roast bone-side down in a large pan and pour the marinade over it. Rub as much as you can into every crevasse. Cover and refrigerate 4 to 24 hours.
2
ROAST: Remove the meat and let it come to room temperature, about 1 hour before you plan to put it into the oven. Meanwhile, preheat the oven to 550u00b0 F and place the rack in the center. Insert a meat thermometer into the thickest part of the roast. When the oven is ready, place the roast, uncovered, into the oven. Immediately reduce the oven temperature to 350. Cook until the thermometer registers 125 degrees, about 15-20 minutes per pound, or 2 1/2 hours for an 8 lb roast. Check the temperature of the meat in several other places. A range of 125-155 will give you a good variety of doneness. Cover the roast with foil and let it rest on the counter at least 15 minutes before carving.
3
MAKE THE SAUCE : You can do this while the meat cooks. In a medium bowl, beat cream until stiff. With the mixer on, add lemon juice, salt, paprika, cayenne and horseradish. Chill until ready to serve.
4
SAUTE THE MUSHROOMS: Heat a large skillet over high heat. Add the butter and olive oil. When the butter foams, give the pan a shake and then add the mushrooms, Worcestershire sauce, and garlic. Toss the mushrooms until brown, about 5-10 minutes. Remove from heat and season with salt and pepper to taste. Toss with parsley and then place in a serving dish.
5
CARVE: Slice the first piece between the ribs, close to the bone. Cut the second piece half way to the next bone and so on and so on giving each person basically half of the meat between the ribs.
6
SERVE: Top with sauteed mushrooms and whipped horseradish sauce. Garnish with fresh parsley.

731

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 24 ingredients. The key ingredients include: FOR THE MEAT:, 2 tablespoons kosher salt, plus more to taste, 3 teaspoons ground black pepper, 3 cloves garlic, and more.

Yes, Roasted Prime Rib With Sauteed Mushrooms And Mom'S Creamy Horseradish Sauce falls under the General 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!

Roasted Prime Rib With Sauteed Mushrooms And Mom'S Creamy Horseradish Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions