Christmas Prime Rib

Christmas Prime Rib
Christmas Prime Rib

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2 2 sticks

    2 sticks unsalted butter, softened

  • 1 1 head

    1 head of garlic, cloves coarsely chopped

  • 1 1 cup

    1 cup prepared horseradish

  • 1/4 1/4 cup 2

    plus 2 tablespoons chopped thyme

  • 3 3 tablespoons

    3 tablespoons chopped rosemary

  • 3 3 tablespoons

    3 tablespoons chopped sage

  • 16-pound 16-pound

    One 16-pound rib roast of beef

  • Salt and freshly ground pepper

  • to 325°. to

    to 325°. In a food processor, combine the butter with the garlic, horseradish, thyme, rosemary and sage and process to a paste.

  • 3

    AHEAD The horseradish-herb butter can be refrigerated overnight. Let the butter soften before using. NOTES If making Pat's Popovers, reserve 3 tablespoons of the beef fat from the roasting pan.

Directions

none

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