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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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 1/2 tsp
Dairy & Eggs
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Sour Cream 2 Tbsp
Pantry
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Extra Virgin Olive Oil 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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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.

Nutrition
Amount per serving |
Daily value percentage | |
---|---|---|
Calories | 740 kcal | |
Total Fat | 41 g | 53% |
Total Saturated Fat | 11 g | 56% |
Unsaturated Fat | 30 g | |
Cholesterol | 180 mg | 60% |
Sodium | 2340 mg | 100% |
Total Carbohydrate | 27 g | 10% |
Fiber Total Dietary | 4 g | 13% |
Sugars Total | 4 g | |
Excellent Source: Protein
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60 g | 120% |
Good Source: Vitamin C
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37 mg | 40% |
Calcium Ca | 53 mg | 4% |
Good Source: Iron
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6.5 mg | 35% |
By Innit Culinary Team