Entrees -- Prime Rib Of Beef With Horseradish Sauce Or Au Jus

The following recipe is adapted from "The Way To Cook" by Julia Child.

Prime Rib of Beef with Horseradish Sauce or Au Jus 10 servings

3/4 cup sour cream

3 tablespoons prepared horseradish

2 teaspoons country-style Dijon mustard

1/8 teaspoon white pepper

1 (5-pound) fully trimmed rib roast of beef

1 tablespoon vegetable oil

1/2 cup finely chopped carrots

1/2 cup finely chopped onion

1/2 teaspoon dried thyme

1/2 teaspoon salt

Freshly ground black pepper to taste

2 cups beef stock or broth

1. Prepare a horseradish sauce by stirring together the sour cream, horseradish, mustard and white pepper. Cover and refrigerate. Thirty minutes before serving, remove from refrigeration.

2. One hour before roasting the meat, remove from refrigeration. Rub the exposed ends of the meat with the oil and place in a roasting pan fat side up.

3. Roast in a preheated 325-degree oven for 1/2 hour. Baste with the fat that has accumulated in the pan. Roast for an additional 1/2 hour. Place the carrots and onion around the roast and sprinkle with the thyme, salt and pepper. Continue to roast for about 1 hour and 15 minutes longer, or until the internal temperature reaches 140 degrees for rare meat on an instant-read thermometer. Baste the roast occasionally with the drippings.

4. Remove the roast from the oven and let rest 10 minutes. Pour the fat from the pan and place over medium-high heat. Pour in the beef broth and simmer 5 minutes. Strain and keep the au jus warm.

5. Carve the roast and serve with the 2 sauces.