Beef Rib Roast with Horseradish Cream Sauce

Description
A slow-roasting method that makes for a tender, melt-in-your-mouth delicious roast. Serve with a horseradish cream or pan gravy.
 * Contributed by Healthy Recipes for Diabetic Friends Y-Group
 * Original recipe
 * Makes about 20 (6 oz) servings and about 1¼ cups of sauce

Ingredients

 * 7 – 9 pounds prime rib roast
 * sea salt, to taste
 * ground black pepper, to taste

Horseradish Cream Sauce

 * ½ cup chilled heavy cream
 * 2 tablespoons prepared white horseradish
 * 3 tablespoons fresh-squeezed lemon juice
 * sea salt, to taste
 * ground black pepper, to taste

Directions

 * 1) Lower oven rack to bottom third of the oven.
 * 2) Preheat oven to 450°F.
 * 3) Trim roast, and place it rib-side down in roasting pan and roast 10 minutes.
 * 4) Reduce oven temperature to 250°F and roast until meat thermometer inserted in thickest part of roast reads 115°F – 125°F (rare), 125°F – 130°F (medium rare), or 135°F – 145°F (medium), about 15 – 30 minutes per pound.
 * 5) Place cooked roast on platter and let rest for up to 30 minutes before carving.

Horseradish Cream Sauce

 * 1) Beat the heavy cream until stiff.
 * 2) Slowly add the remaining ingredients and continue to beat together.
 * 3) Taste and adjust seasoning if needed.

Nutritional information
Per serving (6 oz / 169 g-wt.):
 * 490 calories (320 from fat) | 35g total fat, 16g saturated fat | 39g protein | 1g total carbohydrate (0g dietary fiber, 0g sugar) | 140mg cholesterol | 160mg sodium