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Episode 906 - Bringing It Home: Prime Rib  

Bringing It Home: Prime Rib
Bringing It Home: Prime Rib
Bringing It Home: Prime Rib

Food and Lifestyle expert, Laura McIntosh and Chef, Dana Jaffe from Saddles Steakhouse in Sonoma cook a prime rib. They demonstrate the simplicity of roasting a prime roast and that the size of the meat should not be intimidating! 

Saddles Prime Rib Recipe
8 to 10 Servings

5 Each Bone Prime Rib, at room temperature

Grind and Mix the following:
½ Cup    Pepper
½ Cup    Juniper Berries
½ Cup    Fennel
½ Cup    Mustard Seed
½ Cup    Salt
½ Cup    Rosemary

Fresh Horseradish Sauce with Grated Apple
Grate and Mix the following:
1 Cup fresh Horseradish
1 Cup grated fresh Granny Smith Apple
1 Cup Sour Cream
1 Teaspoon Salt
1 Teaspoon Lemon juice

Au Jus
Drippings, defatted
2 Cups Beef Stock, preferably homemade
2 Teaspoons Salt

Preheat oven to 300°F

For Prime Rib
Place a rack on a sheet pan. Place Prime Rib on rack. Rub with Olive Oil and generously apply Rub to outside. Place in oven and cook to an internal temp of 110°F for a rare to medium rare (about one hour). Allow to rest for 15 to 20 minutes before carving. Temperature will continue to rise as meat rests.  Serve with Horseradish Sauce and Au Jus.

For Horseradish Sauce combine all ingredients

For Au Jus combine all ingredients

Additional Info:

Saddles Steakhouse
MacArthur Place Inn and Spa
29 E MacArthur Street
Sonoma, CA 95476


Explore the rest of Episode 906



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