In Response to Re: Horseradish sauce for Prime Rib:
This is how my Chef friend told me how to make the Prime Rib roast :take the roast out of the refrigerator about 1 -2 hrs before roasting to allow it to warm up a bit,it will roast more evenly.I make up a seasoning mix of 1/8 cup oil ,3 Tabs.coarse kosher salt,1 teas.cracker black pepper.1 Tabs of each onion powder and garlic powder.Mix all ingredients together and rub on the roast well.Place roast on a roasting rack in a shallow roasting pan do not cover the roast . Insert meat thermometer in the center of the roast but not near the bones.Preheat oven to your highest temp.but not broil.Place roast in oven and allow to brown for about 20 mins. to seal in juices and brown turn the temperature down to 300*and roast until the desired temp is reached on the meat thermometer,minus 10* the roast will continue to cook even after the roast is removed from the oven.Cover with foil and allow the meat to rest about 20-30 min.to allow the juices to be redistributed back into the roast.The outside will be more med.well and the inside will be more rare this is how I like it.I remove the bones before slicing and save the bones to make a nice pot of beef barley soup.You can season the roast anyway you would like of coarse.It some times is difficult for me to give exact measurements because I rarely use a recipe for cooking .I have started a family recipe file for my boys so they will have a general idea of what I did.
Posted by gale g
I must say this...you are certanly one amazing cook and baker! I wish I lived close to you so I could learn from you. I am a good cook and baker, but your amazing Gale! Thank you for sharing your recipes and tips!