Imperial Prime Rib Roast With Horseradish Cream Sauce - cooking recipe

Ingredients

BASTING MIXTURE
1/2 cup butter
1 tablespoon paprika
4 garlic cloves, put through a press
1/2 teaspoon salt
1/8 teaspoon fresh ground pepper
HORSERADISH CREAM SAUCE
1 cup sour cream
1 tablespoon prepared white horseradish (to taste)

Preparation

FOR THE BASTING SAUCE: Heat together all the ingredients and stir to blend. Simmer for 1 minutes. Brush roast on all sides with basting mixture. Place roast, bone side down, in a roasting pan and roast in a 300\u00b0F oven until meat thermometer registers desired doneness.* Baste two or three times during the roasting period.
Remove roast from the oven. Remove the strings and place on a serving platter. Slice at the table and serve with majesty and pride. Serve with Horseradish Cream Sauce.
FOR THE HORSERADISH CREAM SAUCE: Combine sour cream and horseradish and stir until blended. Refrigerate. Remove from the refrigerator about 20 minutes before serving.
*NOTE: Meat thermometer should be inserted into the thickest past of the roast. Make certain that it does not touch the bone. Meat thermometer should register for:.
Very Rare -- 130\u00b0F.
Rare -- 140\u00b0F.
Medium Rare -- 150\u00b0F.
Medium -- 160\u00b0F.
Well Done -- 170\u00b0F.
The Love of Eating.