Prime Rib With Horseradish Sauce

[Roxy15]

One Of My Favorites

Prime Rib With Horseradish Sauce:

1 Cup-(8-oz.s) Sour Cream

4 T. Horseradish Sauce

1 Tsp. Freshly Ground Black Pepper

1/8 Tsp. Worcestershire Sauce

Mix all ingredients using a whisk.

Put Horseradish Sauce in a covered container; refrigerate.

Prime Rib:

1 Prime Rib

Olive oil

Softened Blue Bonnet Margarine In A Tub

Coarsely Ground Black Pepper

Garlic, Chopped

Sliced Fresh Mushrooms

White Onions, Chopped

Christopher Ranch Garlic In A Jar

Nebraska Prime Steak Seasoning & Rub

Brush Prime Rib with Olive Oil.

Rub with Coarsely Ground Black Pepper.

Spread Christopher Ranch Garlic In A Jar all over the Prime Rib; Top, Sides & Bottom.

***DON’T BE SKIMPY!

Sprinkle Nebraska Prime Steak Seasoning & Rub all over the Prime Rib; Top, Sided & Bottom.

***DON’T BE SKIMPY!

Rub Softened Blue Bonnet Margarine on the ends of Prime Rib.

Put Prime Rib, fat side up, on a rack in a Roasting Pan.

Bake, uncovered, at 450 degrees for 15 minutes.

Reduce heat to 325 degrees.

Bake for 2-3/4 hours or until meat reaches desired doneness.

***For Medium-Rare:

A meat thermometer should read 145 degrees.

Medium:

A meat thermometer should read 150 degrees.

Well Done:

A meat thermometer should read 170 degrees.

***Baste with pan drippings every 30 minutes.

Let stand for 10-15 minutes before slicing.

***While Prime Rib is standing, melt margarine in a skillet; add sliced fresh mushrooms and chopped white onions; cook until tender, stirring occasionally.

Sprinkle mushrooms and onions with Tony’s Chachere’s More Spice Seasoning.

Serve mushrooms and onion on top of Prime Rib.

Serve with Horseradish Sauce.