Recipe by Omaha Steaks Executive Chef David Rose Prep time: 10 minutes Cook time: about 2 1/2 hours Servings: 4-6
Creamy Horseradish Sauce:
15 ounces crema or sour cream
1/3 cup mayonnaise
2 tablespoons horseradish
2 tablespoons apple cider vinegar
2 tablespoons minced fresh chives
2 teaspoons Worcestershire sauce
1 tablespoon fresh lemon juice
1 teaspoon hot sauce
1/2 teaspoon kosher salt, plus additional, to taste, divided
1/2 teaspoon white pepper, plus additional, to taste, divided
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon smoked paprika Pepper Rub:
3 tablespoons kosher salt
1 tablespoon ground peppercorn medley
2 teaspoons ground guajillo chili
1 teaspoon dried thyme leaves Prime Rib:
1 Omaha Steaks Boneless Heart of Prime Rib Roast (4 pounds) pepper rub
1/4 cup grapeseed oil Crushed Potatoes:
1 pound baby red skin potatoes cold water
1 pinch kosher salt, plus additional, to taste, divided
1/4 cup olive oil
2 garlic cloves, minced
2 tablespoons finely minced Italian parsley ground black pepper
To make creamy horseradish sauce: In medium bowl, whisk crema, mayonnaise, horseradish, vinegar, chives, Worcestershire sauce, lemon juice, hot sauce, 1/2 teaspoon salt, 1/2 teaspoon pepper, onion powder, garlic powder and paprika until well-incorporated. Season with additional salt and white pepper, to taste.
To make pepper rub: In small bowl, stir salt, peppercorns, chili and thyme.
To make prime rib: Pat prime rib dry with paper towels. Season on all sides with pepper rub and bring to room temperature, about 30 minutes.
Preheat oven to 250 F. In large cast-iron pan, bring grapeseed oil to mediumhigh heat.
Sear prime rib on all sides until golden brown, 2-3 minutes per side.
Place seared prime rib on wire rack-lined baking sheet. Bake according to cooking chart for cook time and desired doneness. Use meat thermometer to ensure doneness. Cook until internal temperature is 10 F below desired doneness.
Rest prime rib 15-20 minutes. Slice to desired thickness.
To make crushed potatoes: Preheat oven to 425 F. Add potatoes to stockpot. Cover with cold water by about 1 inch and add 1 pinch salt. Over high heat, boil
8-10 minutes, or until fork tender. Drain and completely cool with running cold water.
Once cool, carefully crush potatoes with palms until skin breaks and potatoes are slightly crushed.
In medium bowl, whisk olive oil, garlic and parsley. Place crushed potatoes on aluminum foil-lined baking sheet and toss lightly with olive oil mixture. Season potatoes on both sides with kosher salt and ground black pepper, to taste. Roast potatoes until crisped and golden brown, 15-17 minutes.
Serve prime rib with crushed potatoes and creamy horseradish sauce.