What says the holidays better than a delicious Prime Rib or Cross Rib Roast with Horseradish sauce. The original recipe for closed door cooking of the Prime Rib came from Colorado Cache Cookbook, still my all-time favorite cookbook. We have served this recipe many times, always a big hit.
This time, however, the balsamic vinegar and rub were new and I loved the results.
ROAST BEEF PERFECTION
1 Prime Rib or Cross Rib Roast, any size
3 tablespoons Balsamic vinegar
3 tablespoons fresh minced garlic
2 tablespoons fresh thyme leaves, removed from stems and chopped
2 tablespoons fresh rosemary leaves, removed from stems and chopped
1 tablespoon coarse sea or kosher salt
Freshly-ground black pepper
1 tablespoon olive oil
- Preheat oven to 375 degrees. Place Prime Rib in roasting pan and brush with Balsamic vinegar. Make a paste of the garlic, thyme, rosemary, salt, pepper and olive oil. Rub paste mixture over the roast.
- Place roast in oven and cook for 1 hour. Turn the oven off and KEEP THE OVEN door closed.
- 45 minutes before serving, turn the oven to 30 degrees. Remove from oven and rest for 5-10 minutes. The roast will be juicy medium-rare and perfect every time. If you like your Prime Rib cooked to medium, just add 15-20 minutes to the initial cooking time.
Horseradish Sauce
1 cup sour cream
1 tablespoon grated onion
1 1/2 tablespoon Dijon mustard
3 teaspoons prepared horseradish
- Stir together and refrigerate until serving time.
Recipe inspired by Colorado Cache Cookbook and What’s Cooking America
