...Holiday Prime Rib Roast

Turkey has been the staple in our family for the past many Christmas dinners so we figured it was time to try something different. We decided on a tender standing prime rib roast seasoned simply with salt, pepper and rosemary.  The flavour of the beef is perfectly complemented with a sour cream horseradish sauce.
- Standing prime rib roast (6 bones)
- 3 carrots
- 3 stocks of celery
- 4 tbsp dried rosemary
- 1/2 cup sour cream
- 5 tbsp of prepared horseradish
- Salt and pepper

1. Lay the carrots and celery lengthwise across the roasting tray and place the rib roast on top

2. Rub the roast with oil and season generously with kosher salt, freshly cracked black pepper and the crushed dried rosemary

3. Roast the prime rib in a 425 degree oven for 30 minutes then reduce the heat to 325 degrees for the remainder of the cooking time. Cook for another 13 minutes per pound for medium rare and and 15 minutes per pound for medium

4. Combine the sour cream and prepared horseradish and set aside

5. Let the meat rest under foil for at least 2 hours before carving (it seems like a long time to rest but you will be rewarded with the juiciest meat ever!)

6. Carve the roast by cutting along the bone to separate the meat

7. Slice the meat to your desired thickness and serve with the sour cream horseradish sauce



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