"the dillard house" prime rib with horseradish sauce

Name: "The Dillard House" Prime Rib with Horseradish Sauce
Cook time: 2 h
Yield: 4
Ingredients: 4 pound(s) standing rib roast with fat cap; 6 clove(s) garlic, whole; 6 ounce(s) dale's steak seasoning (liquid seasoning); 2 tablespoon(s) kosher salt; 2 tablespoon(s) black pepper; 1 tablespoon(s) garlic powder; 2 sprig(s) rosemary, fresh; 2 cup(s) water; HORSERADISH SAUCE:; 1 cup(s) mayonnaise; 1 cup(s) sour cream; 1/4 cup(s) worcestershire sauce; 1 teaspoon(s) lemon juice, fresh; 1 teaspoon(s) salt and pepper; 1/2 cup(s) horseradish, prepared; 1 pinch(es) cayenne pepper (optional)

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Private Recipe by

Kimmi Knippel (Sweet_Memories)

@KimmiK

Cullowhee, NC

From "The Dillard House Cookbook" from Dillard,GA Check it out here: http://www.dillardhouse.com/restaurant/index.php

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(1 rating)

yield 4 - 6

cook time 2 Hr

Ingredients For "the dillard house" prime rib with horseradish sauce

4 lb

standing rib roast with fat cap
6 clove

garlic, whole
6 oz

dale's steak seasoning (liquid seasoning)
2 Tbsp

kosher salt
2 Tbsp

black pepper
1 Tbsp

garlic powder
2 sprig

rosemary, fresh
2 c

water
HORSERADISH SAUCE:
1 c

mayonnaise
1 c

sour cream
1/4 c

worcestershire sauce
1 tsp

lemon juice, fresh
1 tsp

salt and pepper
1/2 c

horseradish, prepared
1 pinch

cayenne pepper (optional)

How To Make "the dillard house" prime rib with horseradish sauce

1
MAKE HORSERADISH SAUCE: Mix all ingredients together well. Refrigerate.

2
Preheat oven to 325 degrees F.
3
In a small bowl, mix salt, pepper & garlic powder to form seasoning mixture.
4
Pull back fat cap & make 6 slits with paring knife in assorted areas of beef & shove whole garlic cloves in each slit. Sprinkle meat with Dale's Seasoning. Sprinkle 1/2 of the seasoning mixture over the meat. Place the sprigs of rosemary on inside of fat cap. Replace the fat cap. Sprinkle the top with Dale's Seasoning & remaining seasoning mixture.
5
Place 2 C of water in roasting pan with the seasoned rib roast (with fat cap up).
6
BAKING INSTRUCTIONS: Rare: 2 hours Medium Rare: Add 10 minutes Medium: Add another 10 mintues & so on.
7
Let rest 15 - 20 minutes before cutting/serving (remember it will continue to cook while resting).
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