The pungent flavor of freshly grated horseradish elevates the naturally rich and fatty prime rib, bringing impressive dimensionality and enhancing the overall dining experience.
To achieve the perfect pairing, one should use about ⅛ cup of grated fresh horseradish per pound of prime rib, achieving a delightful contrast to its savory richness.
Horseradish has been culturally significant for generations, originally cultivated in Eastern Europe, becoming a staple for beef dishes in England by the 1600s.
It's important not to confuse fresh horseradish with jarred horseradish cream sauce, as the fresh root delivers an intense, immediate spiciness that's essential for prime rib.
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