Nebraska Prime Rib with Horseradish Cream
A herb-crusted prime rib roast served with a sharp horseradish cream, showcasing Nebraska's reputation for high-quality beef.
- Prep
- 20 min
- Cook
- 120 min
- Total
- 140 min
- Servings
- 8
- Difficulty
- Hard
- Calories
- 610 kcal
Equipment
- •Roasting pan
- •Meat thermometer
Nutrition
Per serving, approximate
- Calories
- 610 kcal
- fat
- 47
- carbs
- 3
- protein
- 42
- calories
- 610
Instructions
- 1
Let the prime rib sit at room temperature for 1 hour before cooking.
- 2
Preheat your oven to 450°F.
- 3
Mix the garlic, rosemary, thyme, salt, pepper, and olive oil into a paste.
- 4
Rub the paste all over the roast. Coat it evenly on all sides.
- 5
Place the roast bone-side down in a roasting pan. Bake for 20 minutes to brown the outside.
- 6
Turn the oven down to 325°F. Roast until a thermometer reads 125°F for medium-rare, about 90 minutes.
- 7
Take the roast out and cover it loosely with foil. Let it rest for 20 minutes before slicing.
- 8
Meanwhile, stir the sour cream, horseradish, and a pinch of salt together for the sauce.
- 9
Slice the roast against the grain (across the lines of the meat). Serve with the horseradish cream and chives.
Chef's tips
Always use a meat thermometer instead of relying only on the timer. Resting the meat keeps all the flavorful juices inside.
Storage
Refrigerate leftover slices in an airtight container for up to 3 days.
Reheating
Warm gently in a low oven wrapped in foil to avoid overcooking the meat further.
Common mistakes to avoid
- •Slicing the meat right away without resting it, which spills all the juices
- •Skipping the high-heat start, which leaves the meat with a pale crust
Serving suggestions
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