This is an excellent recipe! It comes out tender and juicy every time. I roasted mine for 13 minutes per pound before removing from the oven, tenting and letting stand for an hour to finish cooking. The result ranged from a rare to medium rare center, to well done end caps, which is perfect. You dip slices in the hot juice if you want to cook them a little more. That is that way restaurants make prime rib to order. I want to share my favorite horseradish sauce recipe for serving with prime rib (especially), or any roast of beef, venison or elk. I use extra hot, PREPARED horseradish (not cream style) and mix two parts sour cream to one part hot prepared horseradish. It is that simple, and you will not believe how it brings out the flavor of red meat! It is very light and cool, but with a kick! It is called 'horseradish sherbet'. This sauce is also great to serve with grilled, fried or broiled red meats. You can make as much or as little as you need and leftover sauce stores nicely for up to two weeks in the refrigerator. If you like horseradish, you will love this sauce. Give it a try. Merry Christmas and Happy New Year to all my fellow cooks!
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This is an excellent recipe! It comes out tender and juicy every time. I roasted mine for 13...