Rev Run's Gotta-Be-On-Time Prime Rib Holiday Roast Au Jus with Horseradish Sauce
Nutrition per Serving
This impressive prime rib holiday roast features a perfectly seasoned boneless rib roast with a garlic-studded fat cap, roasted to medium-rare perfection. Served with rich butter and beef stock au jus and a tangy horseradish cream sauce, it's the ultimate centerpiece for holiday dinners and special celebrations.
Why This Recipe Works for PCOS: Prime rib is an excellent source of high-quality protein and essential nutrients that support hormone balance in women with PCOS. The protein helps stabilize blood sugar levels, while the zinc and iron content supports healthy metabolic function. Beef is also rich in B vitamins, which play a crucial role in energy production and mood regulation—both common concerns for those managing PCOS symptoms.
PCOS-Friendly Tips: For a more blood sugar-friendly meal, pair this prime rib with roasted non-starchy vegetables like Brussels sprouts, green beans, or a fresh salad. The horseradish sauce uses sour cream which provides beneficial probiotics. Consider using grass-fed beef when possible, as it contains higher levels of omega-3 fatty acids which may help reduce inflammation associated with PCOS.
Ingredients
- For the Prime Rib:
- One 9- to 10-pound boneless prime rib roast, excess fat trimmed
- 6 cloves garlic, slivered
- 2 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- 2 cups beef stock
- 1 stick (8 tablespoons) unsalted butter, cubed
- For the Horseradish Sauce:
- 1 cup sour cream
- 3 tablespoons prepared horseradish
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon kosher salt
- Pinch of freshly ground black pepper
Instructions
- Prep the roast: Remove the prime rib from the refrigerator 2 hours before cooking to bring it to room temperature. This ensures even cooking throughout.
- Preheat the oven: Preheat your oven to 450°F (230°C). Position a rack in the lower third of the oven.
- Season the meat: Place the rib roast, fat-side up, on a rack in a large roasting pan. Using a sharp knife, cut 1/2-inch deep slits all over the fat cap. Insert a garlic sliver into each slit. Generously season the entire roast with kosher salt and black pepper, pressing it into the meat.
- Prepare the pan: Add the beef stock and cubed butter to the bottom of the roasting pan. This will create a delicious au jus as the roast cooks.
- Initial high-heat sear: Roast at 450°F for 15 minutes. This high heat creates a flavorful crust on the outside of the meat.
- Lower and slow roast: Reduce the oven temperature to 350°F (175°C). Continue roasting for 3 to 3 1/2 hours, basting with the pan juices every 30 minutes. The internal temperature should reach 125°F for medium-rare.
- Rest the meat: Remove the roast from the oven and transfer to a cutting board. Tent loosely with foil and let rest for 15 to 20 minutes. This allows the juices to redistribute throughout the meat.
- Make the horseradish sauce: While the roast rests, combine the sour cream, prepared horseradish, and lemon juice in a small bowl. Season with salt and pepper to taste. Refrigerate until ready to serve.
- Prepare the au jus: Skim the fat from the juices in the bottom of the roasting pan. Transfer to a gravy boat or small pitcher.
- Carve and serve: Slice the prime rib against the grain into 1/2-inch thick slices. Serve with the warm au jus and cold horseradish sauce on the side.
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