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Pepper-Crusted Prime Rib

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Makes: 12 servings adjust



  • 1 Beef Rib Roast, (4 rib) about 7 lbs, chine bone removed
  • 2 tablespoons Cracked Black Peppercorns
  • 2 teaspoons Salt

Step 1

Preheat oven to 450º. Place rib roast, fat side up, on rack in 14" by 10" roasting pan. Rub cracked peppercorns and salt all over roast.


  • 1 whole head garlic
  • 12 teaspoon Extra Virgin Olive Oil

Step 2

Cut top third off head of garlic, keeping top and bottom intact. Drizzle oil over cut sides and place garlic top back on bottom. Wrap tightly in foil.

Step 3

Place rib roast in oven. Place garlic on oven rack next to rib roast. Roast both 20 minutes, then reset oven control to 350º. Roast garlic 40 minutes longer, then remove from oven, unwrap, and let cool. Roast beef 1 1/2 hours longer or until meat thermometer inserted into thickest part of meat reaches 135º. Internal temp will rise to 145º upon standing. Or, roast until desired doneness. Transfer to large serving platter; cover loosely with foil and let roast stand 15 minutes for easier slicing.


  • 12 cup reduced-fat sour cream
  • 12 cup Heavy Whipping Cream
  • 1 jar Prepared Horseradish
  • Salt and Pepper
  • Fresh Herb Sprigs, for garnish

Step 4

Meanwhile, in medium bowl, with wire whisk, whisk sour cream and heavy cream until soft peaks form. Into small bowl, press soft roasted garlic from each clove; discard skin. Add horseradish to garlic and mash together with fork. Fold into cream mixture. Stir in 1/4 tsp salt and 1/4 tsp pepper. Spoon ino small serving bowl. To serve, garnish platter with fresh herbs. Serve sauce alongside beef.
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