Prime Rib Roast with Whipped Horseradish

Serve 10 to 12

Prime Rib Roast with Whipped Horseradish

 

  1. Season your Roast on all sides with our Porterhouse Seasoning Salt.
  2. Preheat the oven to 170 Celsius. Position the oven rack to the lowest position.
  3. Remove your Roast from the fridge 1 hour before roasting.
  4. Cover the bottom of your roasting pan with Kosher Salt to a depth of about half an inch. Put the Roast on top of the Rock salt and roast for about 2.5 to 3 hours for medium-rare, or until the roast reaches the desired doneness. The Roast will be better done at the ends and rarer in the centre.
  5. Lift the roast from the pan and set it on a cutting board. Let the roast rest at room temperature for 15 to 20 minutes. You can loosely tent the roast with aluminium foil to keep warm.
  6. Starting with the smaller end, carve into thick pieces.
  7. Enjoy!

Whipped Horseradish

Makes 3.5 Cups

 

1 Cup Horseradish

2 Cups Heavy Cream

¾ Teaspoon English Mustard

¾ Teaspoon White Pepper

¾ Teaspoon Salt

¾ Teaspoon Tabasco

 

  1. In a Mixing Bowl, whip the cream with a wire whisk until it thickens the consistency of sour cream.
  2. Add the horseradish, mustard, salt, pepper and Tabasco sauce. Whisk until thickened and the consistency of whipped cream
  3. Refrigerate for at least one hour, keep up to one day

Click here to download this recipe as a PDF file.