Fool-Proof No Peeking Perfectly Medium-Rare Every Time!

chefalli.com

Pat Repasi

subheading: For the Prime Rib:

1 In-Bone 4-rib standing rib roast, bones cut off and tied back on by the butcher

1 Tbs. each: seasoned salt, granulated onion, and granulated garlic

1 batch Creamy Horseradish Sauce (see below)

subheading: For the Creamy Horseradish Sauce:

1 cup Highland Dairy sour cream

½ cup Highland Dairy heavy whipping cream

dash or two of hot pepper sauce, if desired

1 to 2 tsp. Worcestershire sauce

2 to 3 Tbs. (or more!) prepared horseradish (this is the refrigerated fresh-grated horseradish, not the creamy-style found in the condiment section of the grocer)

1 Tbs. spicy brown mustard

2 tsp. white wine vinegar

1 to 2 cloves garlic, crushed

subheading: For the Au Jus:

3 cups water

4 tsp. Better Than Bouillon concentrate, Beef Flavor (or use beef bouillon cubes)

1 tsp. soy sauce

kosher salt and freshly ground black pepper, to taste

2 cloves garlic, crushed

Directions at chefalli.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer