¼ to ½ cup Adams Peppercorn & Garlic, or Prime Rib & Steak Rub
½ cup Robert’s Reserve Horseradish and Onion Dip
1-1 ½ Cup Heavy Cream
Instructions
Heat oven to 300°F for whole roast or 325°F for half roast (refer to label). Spread dry-rub seasoning over top and all sides of roast to coat well.
Place roast on a rack in a shallow roasting pan, fat side up. Place in oven; cook 20 minutes per pound for a rare center or 25 minutes per pound for a medium-rare center. ( rare 135F internal temp, 145 medium)
Remove from oven and let roast stand 15 minutes; then carve into slices as thick as you wish.
Heat the 1 cup heavy cream and Horseradish and Onion together in a skillet on medium heat. (Add the remaining cream for desired thickness.) Continue heating for 4-6 minutes. Serve warm over Prime rib.
Blanch asparagus and chill ( bring water to a boil in a saucepan, add salt, and simmer 2-3 minutes only depending on diameter of asparagus.)
Use same cooking pot to heat cream, Lemon sauce and house rub over Medium-High heat. Ladle the sauce over the asparagus and top with remaining cheese and serve immediately.
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