5 from 1 vote
Prime Rib
Classic Prime Rib
Prep Time
10 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 40 mins

Classic Prime Ribs of Beef, about 1 pound per person. From the Time-Life Cooking Series, Cooking of the British Isles.

Course: Entree
Cuisine: British
Servings: 6 -8
Author: Cynthia McCloud Woodman
  • 1 6- pound standing rib roast
  • Kosher salt
  • Cracked black pepper
  • 1/2 cup bottled horseradish, (not creamed) drained and squeezed dry in a kitchen towel.
  • 2 Tablespoons white wine vinegar
  • 2 teaspoons sugar
  • 1/2 teaspoon dry English mustard, (Coleman's)
  • 1 teaspoon kosher salt
  • 1 teaspoon white pepper
  • 1 cup heavy whipped cream, chilled
  1. Preheat oven to 500 degrees F.
  2. Rub roast generously with kosher salt and pepper. Place in a large roasting pan, fat side up. Roast beef undisturbed, in the middle of the oven, for 20 minutes.
  3. Reduce heat to 350 degrees F. and continue to roast, without basting, for about 1 hour, or until beef is cooked to your taste. A meat thermometer with register 130-140 degrees F. when the beef is rare. 150-160 for medium.
  4. Remove roast from the oven, (it will continue to cook and the temperature will rise, once it's out of the oven) and tent it with foil.
  5. Allowing the roast to rest before carving, undisturbed for 20 minutes, will allow the juices to redistribute throughout the meat.
  6. Creamed Horseradish: 

    In a small bowl, stir the horseradish, vinegar, sugar, mustard, salt and white pepper together until well blended.

  7. Beat the heavy whipping cream until stiff peaks form. Gently fold the horseradish mixture into the cream. Taste and adjust seasoning.

    Makes about 2 cups.