Horseradish sauce for prime rib
Makes about 1 1/2 cups
Not only do prime rib and horseradish sauce go together, but the pairing is royal. Something about the beef’s dark, rich flavor demands the bright tang of horseradish. But a little goes a long way.
Make ahead: The sauce should be made at least 4 hours before serving. It can be refrigerated in an airtight container for up to 2 weeks.
“This is the season to grill a prime rib. It is a kingly meat, made all the more glorious when smoked…. By taking the extra step to place the prime rib on the grill where it will bathe in smoke, rather than simply shove it in the oven, you honor both it and your guests.
It isn’t solely that grilling beef does something wondrous to it; grilling prime rib adds an element of risk that demonstrates you are willing to take a chance. For love.”
1 cup regular or low-fat sour cream
1/4 cup prepared (white) horseradish
1 tablespoon Dijon-style mustard
1 teaspoon white wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon ground white pepper
Dash Worcestershire sauce
Dash Tabasco sauce (optional)
Directions for horseradish sauce for prime rib recipe
Stir together the sour cream, horseradish, mustard, vinegar, salt, pepper, Worcestershire sauce and Tabasco sauce, if using, in a medium-size airtight container until well incorporated. Cover tightly and refrigerate for at least 4 hours or up to overnight to allow the flavors to blend.
Per tablespoon (using low-fat sour cream): 15 calories, 0 g protein, 1 g carbohydrates, 1 g fat, 0 g saturated fat, 0 mg cholesterol, 65 mg sodium, 0 g dietary fiber, 0 g sugar