Ingredients
4 ServingsMeat & Seafood
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Lean Boneless Beef Lip-on Ribeye Roast 3 lb
Canned/Bottled Goods
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Full Fat Mayonnaise 1/4 cup
Baking Products
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Granulated Sugar 1 tsp
Produce
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Red Radishes 8
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Oranges 2
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Fresh Arugula 1/4 lb
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Fresh Horseradish 1/4 cup
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Fresh Chives 2 Tbsp
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Lemon 1
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Baby Yukon Gold Potatoes 1 1/2 lb
Spices
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Kosher Salt 3 3/4 tsp
Dairy & Eggs
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Sour Cream 2 Tbsp
Pantry
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Extra Virgin Olive Oil 1/2 cup
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Sherry Vinegar 1/4 cup
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. Start to cook Prime Rib on the middle oven rack.
- 3 lb Lean Boneless Beef Lip-on Ribeye Roast
- 1 Tbsp Extra Virgin Olive Oil
- 2 tsp Kosher Salt
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Bake Potatoes
Prepare ingredients. Season on sheet pan and set aside. Once the Prime Rib’s first cook sequence is up, add the potatoes to a lower rack and start the next cook sequence to roast both the potatoes & prime rib.
- 1 1/2 lb , quartered Baby Yukon Gold Potatoes
- 2 Tbsp Extra Virgin Olive Oil
- 1 tsp Kosher 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
- 1/4 cup Full Fat Mayonnaise
- 1/4 cup Fresh Horseradish
- 2 Tbsp , minced Fresh Chives
- 1 , juiced Lemon
- 1 tsp Granulated Sugar
- 1 Tbsp Extra Virgin Olive Oil
- 1/2 tsp Kosher 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 Red Radishes
- 2 , cut into 1/4 " circles Oranges
- 1/4 lb Fresh Arugula
- 1/4 cup Sherry Vinegar
- 1/4 cup Extra Virgin Olive Oil
- 1/4 tsp Kosher Salt
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Serve & Enjoy!
Allow prime rib to rest for 5 minutes. Remove twine before slicing. Slice into 1/2 inch thick slices against the grain. Top with horseradish sauce and serve with salad & potatoes.
![](https://www.innit.com/meal-service/en-US/images/Meal-fcp%3A%20creamy_horseradish_beef_arugula_salad_potatoes_1588205774378_960x960.jpg)
Nutrition
Amount per serving |
Daily value percentage | |
---|---|---|
Calories | 910 kcal | |
Total Fat | 54 g | 69% |
Total Saturated Fat | 13 g | 66% |
Unsaturated Fat | 41 g | |
Cholesterol | 180 mg | 60% |
Sodium | 2500 mg | 110% |
Total Carbohydrate | 37 g | 13% |
Fiber Total Dietary | 6 g | 20% |
Sugars Total | 10 g | |
Excellent Source: Protein
![]() |
61 g | 123% |
Excellent Source: Vitamin C
![]() |
83 mg | 90% |
Calcium Ca | 114 mg | 8% |
Good Source: Iron
![]() |
7 mg | 40% |
By Innit Culinary Team