Prime Ribs Of Beef With Horse Radish And Mustard Sauce Recipe

Prime Ribs Of Beef With Horse Radish And Mustard Sauce picture


Preparation Time10 MinCooking Time2 Hr 30 Min
Ready In2 Hr 40 MinDifficulty LevelMedium
Health IndexAverageServings8
Main Ingredient


 Prime rib roast beef6 Pound (First Three Ribs)
 Garlic2 Clove (10 gm)
 Butter3 Tablespoon
 Dry mustard1 Tablespoon
 Freshly ground pepper1⁄2 Teaspoon
 Salt1 Teaspoon
 Water/Beef stock1⁄4 Cup (4 tbs)
For horseradish and mustard sauce
 Freshly grated horseradish/1 /3 cup bottled horse radish1⁄4 Cup (4 tbs)
 Cider vinegar1 Teaspoon (Use Only If You Use Fresh Horseradish)
 Dry mustard1⁄2 Teaspoon (Use Only If You Use Fresh Horseradish)
 Salt1⁄4 Teaspoon
 White sugar1⁄2 Teaspoon
 Whipped cream1⁄2 Cup (8 tbs)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size

Calories 867 Calories from Fat 428

% Daily Value*

Total Fat 48 g73.4%

Saturated Fat 21 g105%

Trans Fat 0 g

Cholesterol 274.4 mg91.5%

Sodium 561.8 mg23.4%

Total Carbohydrates 3 g1.1%

Dietary Fiber 0.14 g0.57%

Sugars 1.2 g

Protein 98 g196%

Vitamin A 3.2% Vitamin C 2.5%

Calcium 10.3% Iron 19.4%

*Based on a 2000 Calorie diet


Cut the garlic cloves into 3-4 slivers.
Poke the slivers into various nooks in the roast.
Combine the butter, mustard, and pepper.
Smear this paste over the meat.
Place the meat on a rack in an open roasting pan.
Let it stand at least one hour at room temperature.
Roast uncovered at 350 degrees 15 minutes per pound for rare and 18 minutes per pound for medium rare, 20-25 minutes for well-done.
For rare the thermometer registers between 130 and 140 degrees, for medium 140-150, and for well-done 150-170.
Remove from the oven.
Sprinkle with salt.
Place the roast on a preheated platter in a warm place for 25-30 minutes. The roast will not get cold and the meat will be easier to carve.
To make the Horseradish mustard sauce, drain horse-radish thoroughly. Combine with the vinegar, mustard, salt, and sugar. Fold into the whipped cream just before serving.
To make gravy, remove the fat from the roasting pan.
Pour the water or stock into the pan, work off all those delicious brown particles, season with salt and pepper, and add any pink juices that have come out of the roast.
Serve in a preheated sauce boat.