Sunday Roast: Roasted Beef Prime Rib with Horseradish Cream Sauce

Sunday Roast: Roasted Beef Prime Rib with Horseradish Cream Sauce

[Image: A beautifully plated Sunday Roast with roasted beef prime rib, horseradish cream sauce, roasted vegetables, and roasted potatoes]

Servings: 6-8

Roasted Beef Prime Rib:

Ingredients:

• 2 (1.5-2 pound) beef prime rib roasts
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon dried thyme
• 1 tablespoon dried rosemary
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 325°F (165°C).
2. In a small bowl, mix together olive oil, garlic, thyme, rosemary, salt, and pepper.
3. Rub the mixture all over the beef prime ribs, making sure to coat them evenly.
4. Place the beef prime ribs on a large roasting pan, fat side up.
5. Roast the beef in the preheated oven for 2-3 hours, or until it reaches your desired level of doneness.
6. Remove the beef from the oven and let it rest for 15-20 minutes before slicing.

Horseradish Cream Sauce:

Ingredients:

• 1/2 cup heavy cream
• 2 tablespoons unsalted butter
• 2 tablespoons prepared horseradish
• 1 tablespoon Dijon mustard
• Salt and pepper, to taste
• Fresh parsley, chopped (optional)

Instructions:

1. In a small saucepan, combine heavy cream, butter, horseradish, and Dijon mustard.
2. Bring the mixture to a simmer over medium heat, whisking constantly.
3. Reduce the heat to low and let the sauce simmer for 5-7 minutes, or until it has thickened slightly.
4. Season the sauce with salt and pepper to taste.
5. Garnish with chopped parsley, if desired.

Roasted Vegetables:

Ingredients:

• 2-3 carrots, peeled and chopped
• 2-3 Brussels sprouts, trimmed and halved
• 2-3 red potatoes, peeled and chopped
• 2 tablespoons olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss together chopped carrots, Brussels sprouts, and red potatoes with olive oil, salt, and pepper until they are evenly coated.
3. Spread the vegetables out in a single layer on a large baking sheet.
4. Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and lightly browned.

Assembly and Serving:

1. Slice the roasted beef prime rib against the grain into thin slices.
2. Place a slice of beef on each plate.
3. Spoon the horseradish cream sauce over the beef.
4. Serve with roasted vegetables and roasted potatoes.

Tips and Variations:

• For a more intense horseradish flavor, you can increase the amount of prepared horseradish to 3-4 tablespoons.
• You can also add some grated cheddar cheese to the horseradish cream sauce for an extra burst of flavor.
• If you prefer a more well-done roast, you can cook the beef to an internal temperature of 130°F (54°C) and then let it rest for 15-20 minutes before slicing.
• You can also add some sautéed onions, mushrooms, or bell peppers to the roasted vegetables for added flavor and texture.

Enjoy your delicious Sunday Roast with Roasted Beef Prime Rib and Horseradish Cream Sauce!