Pepper-Crusted Prime Rib

Name: Pepper-Crusted Prime Rib
Prep time: 15 min
Total time: 2 h 10 min
Yield: 12
Ingredients: 1 beef rib roast (4-rib); 2 tbsp. cracked pink or black peppercorns; 2 tsp. Kosher salt; 1 head garlic; 1/2 tsp. olive oil; 1/2 c. reduced-fat sour cream; 1/2 c. heavy or whipping cream; 1 jar prepared horseradish (1 cup); table salt; Freshly ground black pepper; fresh herbs

Updated: Dec 22, 2021

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christmas prime rib on a serving platter

Kate Mathis

Yields:

Prep Time:

15 mins

Total Time:

2 hrs 10 mins

Cal/Serv:

690

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Let this rich prime rib be the star of your holiday dinner. While the roasts rests, whisk together a simple cream gravy with roasted garlic and horseradish. No cooking required!

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Ingredients

1
beef rib roast (4-rib)
2 Tbsp.
cracked pink or black peppercorns
2 tsp.
Kosher salt
1
head garlic
1/2 tsp.
olive oil
1/2 cup
reduced-fat sour cream
1/2 cup
heavy or whipping cream
1
jar prepared horseradish (1 cup)
table salt
Freshly ground black pepper
fresh herbs

Directions

1. Step 1Preheat oven to 450 degrees F. Place rib roast, fat side up, on rack in 14" by 10" roasting pan. Rub cracked peppercorns and kosher salt all over roast.
2. Step 2Cut top third off head of garlic, keeping top and bottom intact. Drizzle oil over cut sides and place garlic top back on bottom. Wrap tightly in foil.
3. Step 3Place rib roast in oven. Place garlic on oven rack next to rib roast. Roast both 20 minutes, then reset oven control to 350 degrees F. Roast garlic 40 minutes longer, then remove from oven, unwrap, and let cool. Roast beef 1-1/2 hours longer or until meat thermometer inserted into thickest part of meat (not touching bone) reaches 135 degrees F. Internal temperature of meat will rise to 145 degrees F (medium-rare) upon standing. Or, roast until desired doneness. Transfer to large serving platter; cover loosely with foil and let roast stand 15 minutes for easier slicing.
4. Step 4Meanwhile, in medium bowl, with wire whisk, whisk sour cream and heavy cream until soft peaks form. Into small bowl, press soft roasted garlic from each clove; discard skin. Add horseradish to garlic and mash together with fork. Fold into cream mixture. Stir in 1/4 teaspoon table salt and 1/4 teaspoon freshly ground black pepper. Spoon into small serving bowl. To serve, garnish platter with fresh herbs. Serve sauce alongside beef.