Imperial Prime Rib Roast With Horseradish Cream Sauce

• BASTING MIXTURE
• 1/2 cup butter
• 1 tablespoon paprika
• 4 garlic cloves, put through a press
• 1/2 teaspoon salt
• 1/8 teaspoon fresh ground pepper
• HORSERADISH CREAM SAUCE
• 1 cup sour cream
• 1 tablespoon prepared white horseradish (to taste)

1. FOR THE BASTING SAUCE: Heat together all the ingredients and stir to blend. Simmer for 1 minutes. Brush roast on all sides with basting mixture. Place roast, bone side down, in a roasting pan and roast in a 300u0b0F oven until meat thermometer registers desired doneness.* Baste two or three times during the roasting period.
2. Remove roast from the oven. Remove the strings and place on a serving platter. Slice at the table and serve with majesty and pride. Serve with Horseradish Cream Sauce.
3. FOR THE HORSERADISH CREAM SAUCE: Combine sour cream and horseradish and stir until blended. Refrigerate. Remove from the refrigerator about 20 minutes before serving.
4. *NOTE: Meat thermometer should be inserted into the thickest past of the roast. Make certain that it does not touch the bone. Meat thermometer should register for:.
5. Very Rare -- 130u0b0F.
6. Rare -- 140u0b0F.
7. Medium Rare -- 150u0b0F.
8. Medium -- 160u0b0F.
9. Well Done -- 170u0b0F.
10. The Love of Eating.

mixture, butter, paprika, garlic, salt, fresh ground pepper, cream sauce, sour cream, white horseradish

Taken from www.food.com/recipe/imperial-prime-rib-roast-with-horseradish-cream-sauce-200000 (may not work)