Supper Club Prime Rib with Horseradish Sauce
A slow-roasted prime rib with tangy horseradish cream, the centerpiece main of a classic Wisconsin supper club dinner.
- Prep
- 20 min
- Cook
- 150 min
- Total
- 170 min
- Servings
- 8
- Difficulty
- Hard
- Calories
- 620 kcal
Equipment
- •Roasting pan
- •Meat thermometer
Nutrition
Per serving, approximate
- Calories
- 620 kcal
- fat
- 46
- carbs
- 4
- protein
- 45
- calories
- 620
Instructions
- 1
Let the roast sit at room temperature for about 1 hour before cooking.
- 2
Preheat your oven to 450°F (232°C).
- 3
Rub the garlic, rosemary, salt, and pepper all over the roast.
- 4
Roast for 20 minutes at high heat. Then turn the oven down to 325°F (163°C).
- 5
Keep roasting for about 90 more minutes. Stop when a meat thermometer reads 125°F for medium-rare.
- 6
Cover the roast loosely with foil. Let it rest for 20 minutes before carving.
- 7
Meanwhile, stir the sour cream, horseradish, and Dijon mustard together for the sauce.
- 8
Cut the meat into thick slices. Serve with the horseradish sauce.
Chef's tips
Always check the meat with a thermometer because roast sizes vary. Resting the meat is key to keeping all the juices inside.
Storage
Refrigerate leftovers up to 3 days.
Reheating
Reheat slices gently in a low oven with a splash of beef broth to avoid overcooking.
Common mistakes to avoid
- •Skipping the rest time, which causes juices to run out and dries out the meat
- •Not letting the meat come to room temperature before putting it in the oven
Serving suggestions
Cooked Supper Club Prime Rib with Horseradish Sauce?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Wisconsin
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
