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    RECIPE: Pepper-Crusted Prime Rib. A show-stopping roast with a delicious cream gravy!

    pepper-crusted-prime-rib

    INGREDIENTS (4 ribs)

    • 1 beef rib roast (4-rib)
    • 2 tbsp. cracked pink or black peppercorns
    • 2 tsp. Kosher salt
    • 1 head garlic
    • 1/2 tsp. olive oil
    • 1/2 c. reduced-fat sour cream 1/2 c. heavy or whipping cream 1 jar prepared horseradish (1 cup)
    • table salt
    • Freshly ground black pepper fresh herbs

    METHOD

    1. Preheat oven to 230 degrees C. Place rib roast, fat side up, on rack in roasting pan. Rub cracked peppercorns and kosher salt all over roast.
    2. Cut top third off head of garlic, keeping top and bottom intact. Drizzle oil over cut sides and place garlic top back on bottom. Wrap tightly in foil.
    3. Place rib roast in oven and garlic on oven rack next to rib roast. Roast both 20 minutes, then reset oven control to 230º. Roast garlic 40 minutes longer, then remove, unwrap, and let cool. Roast beef 1-1/2 hours longer or until desired doneness. Transfer to large serving platter.
    4. Whisk sour cream and heavy cream until soft peaks form. Press t roasted garlic from each clove into a small bowl, discard skin. Add horseradish and mash together. Fold into cream mixture. Stir in 1/4 teaspoon table salt and 1/4 teaspoon freshly ground black pepper. Garnish platter with fresh herbs. Serve sauce alongside beef.