Prime rib roast


Ingredients 11
Servings 8
Time

Ingredients

  • 3
    kg
    well-aged prime rib (from forequarter or hind quarter)
  • 30
    ml
    mustard powder
  • 30
    ml
    sunflower oil
  • 10
    ml
    garlic slivers
  • salt and milled black pepper
  • 12
    medium potatoes, peeled and thinly sliced
  • HORSERADISH SAUCE
  • 200
    g
    creamed horseradish
  • 125
    ml
    thick cream
  • 5
    ml
    mustard powder
  • 5
    ml
    white wine vinegar
 

Method

 
1. Wipe roast (see tips). Pat mustard powder over, then brush with oil. Make incisions in and under fat layer with a sharp knife and press in garlic slivers. Sprinkle with salt and milled black pepper. 2. Arrange potato slices in a large roasting pan. Place meat on a roasting rack and place over potatoes. If you don't have a meat thermometer, calculate roasting time (see tips) and roast for 180 ºC for calculated time. 3. Test for doneness with a meat thermometer (see tips). Allow to rest for 15 minutes, then carve (see tips). 4. Serve hot, on a heated dish, with potatoes and horseradish sauce and, if you like, pickled walnuts and prepared mustard. Or serve at room temperature with selection of salads. HORSERADISH SAUCE: Blend all ingredients in a small bowl and serve.
 

Read more on: roast  |  beef
 

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