While this recipe is technically about a whiskey horseradish sauce, it’s really more about what that sauce is for: a huge hunk of meat known as a prime rib roast. It’s the primal cut of beef — essentially three massive bone-in ribeyes in a pre-butchered state. And it’s one of the most impressive cuts to serve a crowd, especially around the holidays.
The booze comes in the form of a spicy horseradish cream sauce flavored with lots of green onions, black pepper, and, of course, whiskey. A more perfect and decadent beef condiment has yet to be invented. We recommend making the cream sauce while the rib roast is resting, as it’s best served right away.
We made our prime roast on a rotisserie but it can be done on the grill or in the oven. Any way you cook it, your guests will be happy (unless you overcook it; that will ruin Christmas for everyone).
Prime Rib Roast, 5-6 pounds
Salt and pepper, a lot
Massage the outside of the meat with olive oil then aggressively season it with salt and pepper. Let the roast sit at room temperature for one hour before cooking.
Set your oven or grill to 375ºF. Cook the meat for around 2 hours, until the internal temperature of the meat is 135ºF.
Remove the roast to a platter, then cover with aluminum foil and allow it to rest for 30 minutes before slicing and serving.
Whiskey Horseradish Sauce
1 stick butter
5 green onions, sliced
⅓ cup whiskey
1 cup heavy whipping cream
1-3 tablespoons freshly-grated horseradish, depending on your desired level of spice
2 tablespoons sage Chiffone
Freshly ground black pepper
Melt the butter in a saucepan over medium-low heat. Add the onions and aggressively add salt and pepper. Add the whiskey and allow the alcohol to cook out, about one minute. Then add the whipping cream and horseradish and bring to a low simmer and cook for about 5 minutes, allowing it to thicken. Add the sage and more salt and pepper to taste. Remove from heat and serve over the prime rib ASAP.