What’s for lunch?: Boneless rib roast

Get ready to treat yourself to a delicious meal with the easy-to-follow boneless rib roast recipe.

Imagine sinking your teeth into juicy, tender meat that’s packed with flavour. Whether you are hosting guests or simply indulging in a special lunch, this recipe will make you the star of the kitchen.

So, grab your apron and dive into the world of boneless rib roast for a memorable and mouthwatering experience.

Boneless rib roast

• Author: Food Network Kitchen
• Prep Time: 25 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 25 minutes
• Category: Lunch, Dinner
• Method: roast
• Cuisine: British

Ingredients

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• 2 sticks (1 cup) unsalted butter, at room temperature
• 1/4 cup prepared horseradish
• 2 tablespoons mixed or tri-color peppercorns, coarsely cracked
• Kosher salt
• One 7– to 8-pound boneless prime rib roast

Sauce:

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• 2 cups sour cream
• 2/3 cup prepared horseradish, drained
• Kosher salt and freshly ground black pepper
• 1 bunch fresh chives, coarsely chopped (about 3/4 cup)

Instructions

1. For the prime rib: Preheat the oven to 260°C. Put the butter, horseradish, peppercorns and 2 tablespoons salt in a medium bowl and stir until evenly combined. Slather the seasoned butter evenly over the top and sides of the roast (leave the bottom bare) and put on a rack set in a large roasting pan.
   Roast for 35 to 40 minutes (5 minutes per pound), then turn the oven off and let the roast sit inside the oven for 1 1/2 hours (do not open the oven door during this time). It should be dark golden brown on the outside and medium rare on the inside.
2. For the sauce: Whisk the sour cream, horseradish, 2 teaspoons salt and 1 teaspoon pepper together in a medium bowl until well combined. Stir in the chives, cover and refrigerate until ready to serve.
3. Cut the roast into 1-inch-thick slices and serve with the sauce.

Notes

To help plan your meal, decide what time you want to serve the meal and count back about 2 hours -that’s when the roast should go into the oven.

*This recipe was sourced from foodnetwork.com.

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