Beef with Creamy Horseradish and Potatoes - Innit

Ingredients

4 Servings

Meat & Seafood

  • Prime Rib 1.36 kilograms

Canned/Bottled Goods

  • Mayonnaise 55 grams

Produce

  • Chives 6 grams

  • Lemon 1

  • Fresh Horseradish 60 grams

  • Baby Yukon Gold Potato 680 grams

Spices

  • Salt 21 grams

Dairy & Eggs

  • Sour Cream 24 grams

Pantry

  • Extra Virgin Olive Oil 54 grams

  • Sugar 4 grams

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. Cook on the middle oven rack.

    • 1.36 kilograms Prime Rib
    • 14 grams Extra Virgin Olive Oil
    • 12 grams Salt
  2. Bake Potatoes

    Prepare ingredients. Season on sheet pan and set aside. Add the potatoes to a lower rack & roast the potatoes & prime rib.

    • 680 grams, quartered Baby Yukon Gold Potato
    • 27 grams Extra Virgin Olive Oil
    • 6 grams Salt
  3. Horseradish Sauce Creation

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

    • 24 grams Sour Cream
    • 55 grams Mayonnaise
    • 60 grams Fresh Horseradish
    • 6 grams Chives
    • 1, juiced Lemon
    • 4 grams Sugar
    • 14 grams Extra Virgin Olive Oil
    • 3 grams 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 Creamy Horseradish sauce.

Nutrition

  Amount per
serving
Daily value percentage
Calories 740 kcal  
Total Fat 41.0 g 53%
Total Saturated Fat 11.0 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