Holiday Prime Rib
This holiday season, we present a mouthwatering Prime Rib recipe that will take your festive gatherings to the next level. Imagine succulent ribeye, perfectly seasoned and roasted to tender, medium-rare perfection, accompanied by roasted mushrooms and a velvety horseradish cream sauce. This culinary creation pairs exquisitely with the PEJU Barrel EXP Cabernet Sauvignon, enhancing the dining experience with every sip. If you’re hosting for family and friends, our Prime Rib recipe is the epitome of holiday indulgence.
Ingredients
8 lb prime rib roast
4 tablespoons olive oil
1/4 teaspoon black pepper
1 tablespoon salt
Prime Rib Marinade
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh thyme, chopped
1 tablespoon fresh garlic, chopped
1 teaspoon black pepper
1 tablespoon sea salt
3 tablespoons olive oil
Horseradish Cream Sauce
1 cup sour-cream
3 tablespoons horseradish (or fresh grated if you can get it)
1 tablespoon fresh dill, chopped
1 teaspoon fresh lemon juice
½ tsp kosher salt
Mushrooms
1 lb seasonal wild mushrooms (chanterelles or any other in-season, cleaned)
4 tablespoon olive oil
1 teaspoon kosher salt
½ teaspoon ground white pepper
1 tablespoon fresh chives, chopped
Instructions
Prime Rib
Preheat oven to 275͘°F
Heat large sauté pan, add 4 tablespoons of olive oil.
Sprinkle salt and pepper evenly on all sides of roast.
Sauté each side for 1 minute.
Place seared ribeye on a roasting pan with roasting rack.
Rub herb marinade over roast evenly on all sides.
Place in oven for 45 minutes to an hour until reaches desired doneness. 135°F for medium-rare
Pull from oven and let rest for 20 minutes before serving.
Horseradish Cream Sauce
Combine all ingredients and keep refrigerated until needed.
Mushrooms
Preheat oven to 300°F
Place mushrooms in a roasting pan. Add oil, salt and pepper. Toss until evenly seasoned.
Roast mushrooms for 15-18 minutes or until tender.
Add chopped chives just before serving.
Plating
Place Prime Rib in center of serving platter, arrange mushrooms around roast as shown in the picture. (Garnish platter with few rosemary and thyme springs if desired)
Serve the horseradish cream on side and enjoy!
