Prime Rib with Horseradish Sauce

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Ingredients

• 2 tbsp unsalted butter
• 1 tbsp Pure Safflower Oil
• 1 tbsp ground, Sea Salt & Black Peppercorn Grinder
• 3 tbsp Horseradish Dijon
• 1/2 cup Creamy Horseradish Sauce
• 1 prime rib roast (about 5 lb/2.2 kg), at room temperature
• 2 shallots, finely chopped
• 1/2 cup dry white wine
• 1/2 cup 35% whipping cream

Details

Preparation time 15mins
Cooking time 100mins
Adapted from presidentschoice.ca

Preparation

Step 1

Preheat oven to 500°F (260°C).
Rub roast with oil. Sprinkle with salt and pepper mix. Place roast, bone side down, in roasting pan. Roast in centre of oven for 15 minutes. Remove from oven. Reduce oven temperature to 350°F (180°C). Brush roast with 2 tbsp (25 mL) of mustard and return to oven. Roast for 70 minutes longer for rare or until meat thermometer registers 135°F (57°C). [For medium, roast 85 minutes longer or until meat thermometer registers 155°F (68°C)]. Tent with foil; let stand for 20 minutes before serving or until internal temperature rises 5°F (2°C).
Meanwhile, make sauce: In frying pan, melt butter over medium-high heat; cook shallots until softened but not browned, about 3 minutes. Stir in white wine; cook until wine is reduced by half, about 4 minutes. Stir in whipping cream and remaining mustard; cook until sauce thickens, about 3 minutes. Remove from heat. Stir in horseradish sauce.
Discard any juices in roasting pan. Slice roast and serve with sauce.