Ingredients
4 ServingsMeat & Seafood
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Prime Rib 1.4 kg
Canned/Bottled Goods
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Mayonnaise 60 g
Baking Products
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Granulated Sugar 1 tsp
Produce
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Radishes 8
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Oranges 2
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Rocket 110 g
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Fresh Horseradish 60 g
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Chives 2 Tbsp
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Lemon 1
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New Potatoes 680 g
Spices
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Salt 1/4 tsp
Dairy & Eggs
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Sour Cream 2 Tbsp
Pantry
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Extra Virgin Olive Oil 120 ml
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Salt 3 1/2 tsp
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Sherry Vinegar 60 ml
Preparation
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Truss & Cook Prime Rib
Truss prime rib. Trussing the roast allows the meat to cook evenly & keeps the juices from running. Don't skip this step! Season. Place on middle oven rack. Start cook sequence.
- 1.4 kg Prime Rib
- 1 Tbsp Extra Virgin Olive Oil
- 2 tsp Salt
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Cook Potatoes
Prepare ingredients. Season on baking tray and set aside. When the meat has cooked for 45 minutes, add the potatoes to a lower rack. Start the next cook sequence.
- 680 g , quartered New Potatoes
- 2 Tbsp Extra Virgin Olive Oil
- 1 tsp Salt
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Horseradish Sauce Creation
Prepare ingredients. Combine all of the ingredients in a medium bowl and mix well.
- 2 Tbsp Sour Cream
- 60 g Mayonnaise
- 60 g Fresh Horseradish
- 2 Tbsp Chives
- 1 , juiced Lemon
- 1 tsp Granulated Sugar
- 1 Tbsp Extra Virgin Olive Oil
- 1/2 tsp Salt
- 1 pinch Black Pepper
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Assemble Salad
Prepare ingredients. Combine all of the ingredients in a medium bowl and mix well.
- 8 , wedged Radishes
- 2 , cut into 0.5 cm thick rings Oranges
- 110 g Rocket
- 60 ml Sherry Vinegar
- 60 ml Extra Virgin Olive Oil
- 1/4 tsp Salt
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Serve & Enjoy!
Allow prime rib to rest for 5 minutes. Remove twine before slicing. Slice into 1.2 cm thick slices against the grain. Top with horseradish sauce and serve with salad & potatoes.
Nutrition
Amount per serving |
Daily value percentage | |
---|---|---|
Calories | 930 kcal | |
Total Fat | 56 g | 72% |
Total Saturated Fat | 14 g | 68% |
Unsaturated Fat | 42 g | |
Cholesterol | 185 mg | 62% |
Sodium | 2510 mg | 110% |
Total Carbohydrate | 37 g | 13% |
Fiber Total Dietary | 6 g | 20% |
Sugars Total | 10 g | |
Protein | 63 g | 126% |
Vitamin C | 83 mg | 90% |
Calcium Ca | 113 mg | 8% |
Iron Fe | 7 mg | 40% |
By Innit Culinary Team