Ingredients

4 Servings

Meat & Seafood

  • Prime Rib 3 lb

Canned/Bottled Goods

  • Mayonnaise 1/4 cup

Produce

  • Fresh Chives 2 Tbsp

  • Lemon 1

  • Fresh Horseradish 1/4 cup

  • Baby Yukon Gold Potato 1 1/2 lb

Spices

  • Kosher Salt 3 1/2 tsp

Dairy & Eggs

  • Sour Cream 2 Tbsp

Pantry

  • Extra Virgin Olive Oil 1/4 cup

  • Granulated Sugar 1 tsp

Preparation

  1. 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 Prime Rib
    • 1 Tbsp Extra Virgin Olive Oil
    • 2 tsp Kosher Salt

  2. 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 Potato
    • 2 Tbsp Extra Virgin Olive Oil
    • 1 tsp Kosher Salt

  3. Horseradish Sauce Creation

    Prepare ingredients. Combine all of the ingredients in a medium bowl and mix well.

    • 2 Tbsp Sour Cream
    • 1/4 cup 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

  4. 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.

Suggested Meals

Gluten Free Zucchini

Carrot Pancakes

PB&J Keto

Smoothie

Blueberry Macadamia

Smoothie

PB&J

Smoothie

Butternut Squash Sage Soup

w/ Thai Peanut Sauce

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 60 g 120%
Good Source: Vitamin C 37 mg 40%
Calcium Ca 53 mg 4%
Good Source: Iron 6.5 mg 35%
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By Innit Culinary Team