
Pecan-Crusted Prime Rib with Horseradish Cream Sauce
This encrust prime rib recipe submitted by Bobby Parrish with pecans for added flavor and crunch. Serve alongside a horseradish cream sauce for an elevated main dish that’s perfect for entertaining during the holidays and beyond.
Featuring American Pecans
Ingredients
4 kg | boneless prime rib roast | |
1 tsp | Kosher salt | |
2 tsp | fresh black pepper | |
125 g | raw pecan pieces | |
1 tbsp | fresh rosemary, chopped | |
1 tbsp | fresh thyme, chopped | |
50 g | panko breadcrumbs | |
2 tbsp | unsalted butter | |
8 | garlic cloves | |
2 tsp | stone ground or Dijon mustard | |
Horseradish Cream Sauce: | ||
1 cup | lowfat sour cream | |
1/4 cup | fresh or prepared horseradish, grated | |
1 tbsp | stone ground or Dijon mustard | |
Juice & zest from 1/2 lemon | ||
2 tbsp | fresh chives, finely sliced | |
Kosher salt and fresh black pepper, to taste | ||