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Beef Prime Rib Bake
RecipeBeef Cuts
Beef Prime Rib Bake
Sliced rib roast simmered in beef jus and served over baked russet potatoes with Cheddar cheese and sour cream sauce.
Yield: 24 servings
Sour Cream Sauce: 
1. Combine sour cream, horseradish, chives, mustard and salt in bowl. Cover and refrigerate until ready to use.
Sour cream3 quarts
Prepared horseradish, undrained2 cups
Fresh chives, chopped3 cups
Dijon-style mustard3/4 cup
Salt2 teaspoons
2. Cut beef rib roast slices into strips. Place beef strips in hotel pan with au jus. Keep warm on steam table.
Cooked Beef Rib Roast, rare, sliced 1/4-inch thick6 pounds
Beef au jus1 1/2 quarts
3. For each serving: Split and fluff 1 potato; ladle 2 tablespoons au jus over potato. Top with 1/4 cup Sour Cream Sauce, 4 ounces sliced beef and additional 1 tablespoon au jus. Sprinkle with 1 ounce cheese.

Garnish with chopped chives. Accompany with additional 1/4 cup Sour Cream Sauce in ramekin.
Hot baked Russet potatoes, 10 ounces each24
Sharp Cheddar cheese, shredded1 1/2 pounds
Fresh chives, minced1/2 cup

Nutrition information per serving: 877 calories; 38 g fat(24 g saturated fat; 4 g monounsaturated fat); 204 mg cholesterol; 1019 mg sodium; 72 g carbohydrate; 7.4 g fiber; 52 g protein; 18.5 mg niacin; 1.8 mg vitamin B6; 1.9 mg vitamin B12; 5.4 mg iron; 41.1 mg selenium; 7.4 mg zinc; 172.0 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.
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