It is difficult to imagine a more solemn and grandiose dish in the center festive table than a large piece of roast directly from the oven. Prime rib beef cut from the back of the carcass is better best suited for baking, especially so unconventional in the manner described in this recipe. The meat is greased with a mixture butter, horseradish and pepper and baked at a very high temperature per 5 minutes for every half a kilogram of weight. Then turn off the oven, and the meat remains inside for another 1.5 hours. For that time you can cook for it amazing sour cream sauce with horseradish and start meeting guests. Prepared by this method roast on the outside is covered with a crispy crust, but inside remains сочным и нежным. 
AT ремя: 2 час. 25 minutes Difficulty: easy Servings: 10-12 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
Prime rib
- 220 gr (1 tbsp.) Butter, room temperature
- 1/4 Art. horseradish
- 2 tbsp. l mix peas, coarsely ground
- 1 piece of thick edge of beef weighing 3-3.5 kg., Boneless
Sauce
- 2 tbsp. sour cream
- 2/3 Art. ready horseradish, drain the liquid
- 1 bunch fresh chopped onion, coarsely chopped (about 3/4 Art.)
Recipes with similar ingredients: butter, table horseradish, black peas, beef, sour cream, chives
Recipe preparation:
- Prepare the Prime Rib: Preheat the oven to 260 ° C. Вa medium-sized bowl put butter, horseradish, pepper and 2 Art. l salt and mix evenly. Lubricate the resulting oil mix the entire top and side of the beef (the bottom is not grease) and put the meat on the grill installed in a large brazier. Bake for 35-40 minutes (5 minutes for every 0.5 kg. Of weight), then turn off the oven and leave the roast in the oven for 1.5 hours (not open the oven door during this time). Meat should to be roasted on the outside and medium to deep inside.
- Prepare the sauce: Meanwhile, in a medium-sized bowl mix sour cream, horseradish, 2 tsp. salt and 1 tsp. pepper together. Stir in the chives, cover and refrigerate until readiness for serving.
- Cut the roast into slices 2.5 cm thick and serve with the sauce.
