Roxy15
All-Conference
I forgot to take a bigger pic of this the last time I made it. Not everyone likes turkey for Thanksgiving so thought I would post this in case anyone cares to give it a try. I took this picture the day after I made it to have for lunch,
Prime Rib:
7-10 lb. Prime Rib Roast
10 Cloves Garlic, Minced
1/4 Cup Olive Oil
2 Tablespoons Fresh Black Pepper
1 Tablespoon Salt
2 Teaspoons Dried Thyme
1 Teaspoon Onion Powder
2 Teaspoons Melted Butter
Make sure the prime rib is at room
temperature before cooking.
Combine all the ingredients in a bowl until well blended; set aside. I use a whisk to blend.
Place the room temperature roast in a roasting pan with the fatty side up.
Spread the rub mixture evenly all over the roast; bake according to your directions.
Horseradish Sauce For Prime Rib:
1/2 Cup Sour Cream
2 Tablespoons Horseradish
2 Teaspoons White Pepper
***I May Have Used Ground Black Pepper
2 Teaspoons Worcestershire Sauce
In a bowl, whisk all the ingredients together.
Cover bowl and refrigerate.
Prime Rib:
7-10 lb. Prime Rib Roast
10 Cloves Garlic, Minced
1/4 Cup Olive Oil
2 Tablespoons Fresh Black Pepper
1 Tablespoon Salt
2 Teaspoons Dried Thyme
1 Teaspoon Onion Powder
2 Teaspoons Melted Butter
Make sure the prime rib is at room
temperature before cooking.
Combine all the ingredients in a bowl until well blended; set aside. I use a whisk to blend.
Place the room temperature roast in a roasting pan with the fatty side up.
Spread the rub mixture evenly all over the roast; bake according to your directions.
Horseradish Sauce For Prime Rib:
1/2 Cup Sour Cream
2 Tablespoons Horseradish
2 Teaspoons White Pepper
***I May Have Used Ground Black Pepper
2 Teaspoons Worcestershire Sauce
In a bowl, whisk all the ingredients together.
Cover bowl and refrigerate.
Last edited by a moderator: