Prime Rib Roast with Horseradish Cream Sauce
Ingredients
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1 boneless ribeye roast
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6 teaspoons salt
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2 teaspoons black pepper
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10 garlic cloves
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½ teaspoon salt
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1 cup parsley leaves
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½ cup rosemary leaves
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Salt the beef
Place the beef in a foil-lined June Pan and pat dry with paper towels. Sprinkle the salt and the pepper all over the beef, then roll the beef in the June Pan to collect any seasoning that did not stick to the meat.
1 boneless ribeye roast
June Pan
foil
6 teaspoons salt
2 teaspoons black pepper
paper towels
measuring spoons
Cover and cure the beef
Cover with plastic wrap and refrigerate at least 6 hours, up to 24 hours.
plastic wrap
Start the herb paste
When ready to cook, set the roast on the counter to sit at room temperature while you prepare the herb paste. Add the garlic and salt to the base of the food processor. You can also use a mortar and pestle or knife and chopping board to make the herb paste. Process, pound or chop the garlic and salt, scraping down the processor base as necessary, until the mixture is very finely chopped, 1-2 minutes for the processor.
food processor
10 garlic cloves
½ teaspoon salt
Add the parsley and rosemary
Add the parsley and rosemary leaves. Process, pound or chop until finely chopped, about 2-3 minutes for the processor.
1 cup parsley leaves
½ cup rosemary leaves
measuring cups
Add the basil and the oil
Add the basil leaves until process, pound or chop until finely chopped, about 1 minute. If using a processor, slowly drizzle the olive oil through the feed tube with the motor running and process until fully incorporated, about 1 minute. Alternatively, add the oil to the mortar or transfer the herbs to a medium bowl and stir in the oil. You will have about ¾ cup of the herb paste.
⅓ cup basil leaves
½ cup extra-virgin olive oil
liquid measuring cup
Rub the beef with the herb paste
With your fingers, rub the herb paste into the beef until it is evenly coated. If the roast is netted, rub the paste under the netting too. Press gently to help the herbs and garlic adhere to the meat, then roll the beef in the June Pan to collect any paste that did not stick to the meat.
spatula
Prepare for cooking
Place the beef on the June Roasting Rack set within the foil-lined June Pan, fat-side up. Insert the June Food Thermometer into the beef so the tip is in the geometric center of the meat. Set cooking preferences using the button below. Recommended settings are prepopulated.
June Roasting Rack
June Food Thermometer
Roast the beef
Transfer the June Pan to the bottom shelf of the June Oven and plug the June Food Thermometer into the jack. Roast the beef until it is cooked to your preference, about 1 hour 50 minutes for medium-rare. June will notify you when the roast is ready.
June Oven
Prepare the horseradish cream
While the beef cooks, whisk the cream in a medium bowl until it has thickened but not yet reached soft peaks. Add the horseradish, sour cream, parsley, white wine vinegar, salt and pepper to the lightly whipped cream and fold with a spatula to combine. Cover and refrigerate at least 30 minutes. The sauce will keep up to 2 weeks in airtight container in the refrigerator.
⅓ cup heavy whipping cream
⅓ cup prepared horseradish
2 tablespoons chopped parsley
2 teaspoons white wine vinegar
¼ cup sour cream
½ teaspoon salt
⅛ teaspoon black pepper
medium bowl
whisk
Rest, then slice the beef and serve
When the roast is ready, remove it from the June Oven and transfer the meat to a chopping board. Cover loosely with foil and allow to rest at least 30 minutes, up to 1 hour. Slice the beef thinly across the grain and serve with horseradish cream.
chopping board
knife