Horseradish , Sour Cream , Prime Rib , Chives
Best for: Serving alongside C01 smoked prime rib and C17 red wine au jus.
Cool horseradish cream gives a rich Christmas roast just the right sharp finish. Stir it together ahead of dinner so the cook has one less thing to manage when the prime rib reaches the table.
Grill: No grill required; serve chilled with grilled or smoked beef. Equipment: Mixing bowl, fine-mesh strainer, whisk, covered storage container.
Ingredients
Chill: 1 hour. Total: 1 hour 10 minutes.
- 3/4 cup sour cream
- 2 tablespoons mayonnaise
- 3 tablespoons prepared horseradish, measured after draining, not creamy horseradish sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh lemon juice
- 1 tablespoon finely chopped fresh chives
- 1/4 teaspoon Diamond Crystal kosher salt (0.7 g)
- 1/4 teaspoon black pepper
Directions
Set a fine-mesh strainer over a bowl, add prepared horseradish, and press lightly to remove excess liquid. Measure 3 tablespoons of the drained horseradish.
Whisk sour cream and mayonnaise in a clean mixing bowl until smooth.
Stir in the drained horseradish, Dijon mustard, lemon juice, chives, salt, and pepper until evenly combined.
Transfer to a covered container and refrigerate at 40°F or below for 1 hour so the flavors blend and the sauce firms slightly.
Stir again and spoon into a chilled serving bowl just before dinner. Place beside C01 Smoked Prime Rib with Garlic-Herb Crust and a separate pitcher of C17 Red Wine Au Jus.
Serve with a clean spoon, putting out a smaller portion and replenishing from the refrigerator if dinner runs long. Refrigerate within 2 hours of setting out and use within 3–4 days.
Grilling tip: Make this cold sauce before lighting the grill so the final minutes can stay focused on carving the roast.
Made to serve alongside Smoked Prime Rib with Garlic-Herb Crust.
Shared safety notes: Whole cuts of beef, pork, and lamb are fully cooked at 145°F with a rest of at least 3 minutes. Ground meats cook to 160°F, poultry to 165°F, and seafood to 145°F. Refrigerate leftovers within 2 hours, use within 3–4 days, and reheat leftovers to 165°F.
