Imperial Prime Rib Roast With Horseradish Cream Sauce

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One standing rib roast. Ask your butcher to remove the chine bone, loosen the ribs and tie them back in place. Use a 6 or 7 pound roast (3 ribs) for 6 servings.

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Steps

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For the basting sauce: heat together all the ingredients and stir to blend.

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Simmer for 1 minutes.

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Brush roast on all sides with basting mixture.

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Place roast , bone side down , in a roasting pan and roast in a 300f oven until meat thermometer registers desired doneness.

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Baste two or three times during the roasting period.

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Remove roast from the oven.

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Remove the strings and place on a serving platter.

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Slice at the table and serve with majesty and pride.

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Serve with horseradish cream sauce.

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For the horseradish cream sauce: combine sour cream and horseradish and stir until blended.

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Refrigerate.

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Remove from the refrigerator about 20 minutes before serving.

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Make certain that it does not touch the bone.

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Meat thermometer should register for:.

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Very rare -- 130f.

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Rare -- 140f.

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Medium rare -- 150f.

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Medium -- 160f.

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Well done -- 170f.

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The love of eating.

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Ingredients

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butter, paprika, garlic cloves, salt, fresh ground pepper, sour cream, white horseradish