Prime Rib

My Mom, Allen, and brother (Ben) were visiting this past weekend to celebrate an early Christmas.  As my Mom says, “Christmas is not about the day, it’s about the season.”  And yes, this has already been a magnificent holiday season for us and there still is lots more fun yet to come!  We had a wonderful time during my family’s visit – we ate, drank, and had lots of laughs.  For our “Christmas” day dinner we decided to make my Mom’s recipe for Prime Rib.

Many people find prime rib to be an intimidating dish to prepare; however, my Mom’s recipe is fool-proof and is some of the best prime rib I have ever had.  I prepared this last year when we hosted my in-laws on Christmas Eve and they loved it as well.  It is excellent served with homemade horseradish sauce.

My brother, Ben (the professional chef in the family)

So if you are looking for a really special dish to prepare for your family during this holiday season, here is my Mom’s recipe for Prime Rib with Horseradish Sauce:

Prime Rib
Serves 6-10 (depending on roast size)
2 minced garlic cloves
1 teaspoon salt
2 teaspoons dried thyme
2 teaspoons ground black pepper
2 teaspoons olive oil
5 lb. – 7lb. standing rib roast
Preheat the oven to 325 degrees.  Mix all of the first 5 ingredients and make a paste.  Place rib roast in a roasting pan with the fat side up. Spread the paste on the top and sides of the roast.  Cook for 20 mins. per pound of meat.  Your meat will be finished cooking when the meat thermometer reads approximately 150 degrees (for medium-rare).  Allow the meat to rest after cooking for 30 minutes (remember: the meat will continue to cook as it rests).
Horseradish Sauce
Directions:  Combine 3/4 cup sour cream, 1 tablespoon horseradish, a few drops of Worcestershire sauce, and salt and pepper to taste.  Serve chilled.
Cottage Mama’s Note:  We served our Prime Rib with mashed potatoes (click here for link to my recipe), roasted asparagus, and a really nice cabernet sauvignon.

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