Dirty Dancing

Kellerman’s Famous Prime Rib

1 tablespoon steak sauce, such as A-1

1 tablespoon worcestershire sauce

1 tablespoon Kitchen Bouquet browning sauce

1, 4 to 5 pound standing rib roast

Lowry’s seasoning salt and freshly cracked black pepper

Combine steak sauce, worcheshire and Kitchen Bouquet in a small bowl. 

Generously season the roast with Lowry’s and pepper, then use a brush to coat its surface with the steak sauce mixture. Cover and refrigerate for at least 4 hours, up to overnight. Remove from fridge 2 hours before roasting. 

Heat oven to 500 F and roast uncovered for 15 minutes. Reduce heat to 325 F and continue roasting until a meat thermometer reaches 120 F for medium rare (about 15 minutes per pound.) Transfer to a cutting board and rest for 30 minutes, then slice and serve with the au jus and horseradish cream on the side. 

Au Jus

2 cups beef broth

½ cup red wine

2 teaspoons worcestershire sauce

While the prime rib rests, pour off fat from the roasting pan and place the pan on the stovetop over medium heat. Add the beef broth, red wine and worcestershire and bring to a simmer. Continue to simmer for about 5 minutes, stirring often and scraping up the browned bits from the bottom of the pan. 

Horseradish cream

⅓ cup sour cream

2 teaspoon extra hot prepared horseradish 

½ teaspoon chopped chives

¼ teaspoon kosher salt

Combine the sour cream, horseradish, chives and salt in a small bowl. Cover and refrigerate until ready to use.