Prime Rib Roast

  • 1½ teaspoons Kosher salt
  • 1 teaspoon coarsely ground pepper
  • 1 tablespoon extra virgin olive oil
  • 1 (6-pound) bone-in rib roast (3 ribs)

Preheat oven to 450º. Combine salt, pepper, and oil. Rub evenly over roast. Place roast on wire rack in a roasting pan. Bake for 45 minutes, reduce temperature to 350˚, and bake for 45 minutes more, or until meat thermometer inserted in thickest part registers 145˚ (medium rare), or to desired doneness. Remove from oven, cover loosely with foil, and let stand 20 minutes before slicing. Use an electric knife to slice. Slice ribs away from meat first.

Horseradish Sauce

  • 1 cup whipping cream
  • 4 tablespoons horseradish, freshly grated or prepared
  • 2 tablespoons fresh parsley
  • ¼ teaspoon garlic salt

Beat whipping cream with mixer until stiff peaks form. Fold in remaining ingredients, and serve immediately or refrigerate for up to 8 hours.

Order a copy
To purchase A Southern Lady Cooks, contact Nancy Hucks at (704) 677-4302 or kathrynscottagekitchen.com.

Additional recipes from A Southern Lady Cooks that appeared originally with this one:
Scalloped Potatoes
Chocolaate Praline Squares

This story was published on

Bonney is the marketing manager at Our State. She is a graduate of Wake Forest University and an active member in the Junior League of Greensboro.

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