Horseradish Crusted Prime Rib Food

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HORSERADISH AND GARLIC PRIME RIB



Horseradish And Garlic Prime Rib image

Provided by Tyler Florence

Categories     main-dish

Time 2h35m

Yield 6 to 8 servings

Number Of Ingredients 18

1 (3-rib) prime rib beef roast, about 6 pounds
5 garlic cloves, smashed, plus 2 heads garlic, halved
1/2 cup grated fresh or prepared horseradish
1/2 cup sea salt
1/4 cup freshly ground black pepper
1/2 cup extra-virgin olive oil
2 carrots, peeled and chopped
2 parsnips
1 red onion, halved
1 tablespoon unsalted butter
Extra-virgin olive oil
2 pounds assorted mushrooms, such as cremini, oyster, shiitake, chanterelle, or white, trimmed and sliced
Leaves from 2 fresh thyme sprigs
Sea salt and freshly ground black pepper
1/2 cup Cabernet Sauvignon
1/4 cup reserved beef broth (drippings from roast) or low-sodium canned broth
1/4 cup heavy cream
1 tablespoon minced fresh chives

Steps:

  • Preheat the oven to 350 degrees F.
  • Lay the beef in a large roasting pan with the bone side down. (The ribs act as a natural roasting rack.) In a small bowl mash together the garlic, horseradish, salt, pepper, and olive oil to make a paste. Massage the paste generously over the entire roast. Scatter the vegetables and halved garlic around the meat and drizzle them with a 2-count of oil. Put the pan in the oven and roast the beef for about 1 1/2 to 2 hours for medium-rare (or approximately 20 minutes per pound). Check the internal temperature of the roast in several places with an instant-read thermometer; it should register 125 degrees F. for medium-rare. Remove the beef to a carving board and let it rest for 20 minutes. The internal temperature of the meat will continue to rise by about 10 degrees. Remove the vegetables and set aside. Pour the pan juices into a fat separator or small bowl and set aside to allow the fat and beef juices to separate. Pour off and discard the fat. You will use the tasty beef juices for the mushrooms.
  • Place a clean skillet over medium heat. Add the butter and a 2-count drizzle of oil. When the butter starts to foam. add the mushrooms and thyme; and season with salt and pepper. Stir everything together for a few minutes. Add the red wine, stirring to scrape up any stuck bits; then cook and stir to evaporate the alcohol. When the wine is almost all gone, add the reserved beef juices. Let the liquid cook down and then take it off the heat. Stir in the cream and chives, and season with salt and pepper.

HORSERADISH AND SALT-CRUSTED PRIME RIB



Horseradish and Salt-Crusted Prime Rib image

Buying and trimming: When ordering the rib roast from a butcher, be sure to request a "top choice" roast cut from the small loin end; the best being ribs 12 through 10. Have the butcher cut off the chine/backbone. The rib bones look best if they are shortened and frenched, have the butcher do this for you as well.

Provided by Tyler Florence

Categories     main-dish

Time 2h10m

Yield 6 to 8 servings

Number Of Ingredients 12

1 (3-rib) prime rib beef roast, about 6 pounds
4 red onions, halved
4 carrots, cut in chunks
4 parsnips, cut in chunks
2 heads garlic, halved
1/2 cup prepared horseradish
5 garlic cloves, finely chopped
2 sprigs fresh rosemary, chopped
4 sprigs fresh thyme, chopped
1/2 cup kosher salt
2 tablespoons freshly ground black pepper
1/2 cup extra-virgin olive oil, plus more for drizzling

Steps:

  • Preheat oven to 325 degrees F.
  • Put the onions, carrots, parsnips, and garlic into the bottom of a large roasting pan. Place the roast, rib side down, on top of the vegetables. In a small bowl mash together the horseradish, garlic, rosemary, thyme, salt, pepper, and olive oil to make a paste. Smear the paste generously over the entire roast and drizzle with some extra oil. Roast for about 1 1/2 to 2 hours or approximately 20 minutes per pound for medium-rare. Check the internal temperature of the roast in several places with an instant-read thermometer, it should register 125 degrees F. for medium rare. Remove the beef to a carving board, cover it with foil, and allow it to rest for 20 minutes. Note: the internal temperature of the meat will continue to rise about 10 degrees. Remove the vegetables and set aside. Pour the pan juices into a fat separator and set aside to allow the fat and beef juices to separate. Use the juices to serve with the meat and save the fat for Yorkshire pudding.

CREAMY HORSERADISH SAUCE FOR PRIME RIB



Creamy Horseradish Sauce for Prime Rib image

I came up with this recipe the other night to go along with the Garlic Prime Rib recipe posted on this site. It was a great combination! We like or horseradish to have a good kick, so if you like less bite, just reduce the amount of prepared horseradish.

Provided by DHANO923

Categories     Side Dish     Sauces and Condiments Recipes

Time 1h5m

Yield 8

Number Of Ingredients 5

1 cup sour cream
3 tablespoons prepared horseradish
¾ teaspoon kosher salt
1 dash hot pepper sauce (such as Tabasco®)
¼ teaspoon ground black pepper

Steps:

  • Mix sour cream, horseradish, salt, hot sauce, and black pepper together in a bowl. Chill for at least 1 hour to allow flavors to blend.

Nutrition Facts : Calories 64.4 calories, Carbohydrate 1.9 g, Cholesterol 12.6 mg, Fat 6.1 g, Fiber 0.2 g, Protein 1 g, SaturatedFat 3.8 g, Sodium 216.2 mg, Sugar 0.5 g

PRIME RIB WITH HORSERADISH SAUCE



Prime Rib with Horseradish Sauce image

To ring in the New Year, we invite friends for dinner. A menu featuring tender prime rib is festive, yet simple to prepare. A pepper rub and mild horseradish sauce complement the beef's great flavor. -Paula Zsiray, Logan, Utah

Provided by Taste of Home

Categories     Dinner

Time 3h5m

Yield 8 servings.

Number Of Ingredients 8

1 bone-in beef rib roast (4 to 6 pounds)
1 tablespoon olive oil
1 to 2 teaspoons coarsely ground pepper
HORSERADISH SAUCE:
1 cup sour cream
3 to 4 tablespoons prepared horseradish
1 teaspoon coarsely ground pepper
1/8 teaspoon Worcestershire sauce

Steps:

  • Preheat oven to 450°. Brush roast with oil; rub with pepper. Place roast, fat side up, on a rack in a shallow roasting pan. Bake, uncovered, 15 minutes. , Reduce heat to 325°. Bake 2-3/4 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting with pan drippings every 30 minutes. , Let stand 10-15 minutes before slicing. Meanwhile, in a small bowl, combine the sauce ingredients. Serve with beef.

Nutrition Facts : Calories 325 calories, Fat 21g fat (9g saturated fat), Cholesterol 7mg cholesterol, Sodium 115mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 31g protein.

HORSERADISH CREAM SAUCE FOR PRIME RIB



Horseradish Cream Sauce for Prime Rib image

This is the best horseradish sauce I have come up with, I've never tasted a better one! It's the perfect blend of creamy, spicy, and flavorful. This is the ideal compliment for so many foods in addition to prime rib: roast beef, ham, pork loin, onion rings, and chicken strips. I add extra horseradish for my taste, as I love the flavor.

Provided by Kaye Lynn

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 1h5m

Yield 12

Number Of Ingredients 10

½ cup real mayonnaise
¼ cup sour cream
2 tablespoons prepared horseradish
2 teaspoons ketchup
¼ teaspoon ground paprika
¼ teaspoon salt
¼ teaspoon cayenne pepper
2 drops hot sauce, or to taste
1 pinch dried oregano
1 pinch ground black pepper

Steps:

  • Combine mayonnaise, sour cream, horseradish, ketchup, paprika, salt, cayenne pepper, hot sauce, oregano, and pepper in a bowl; stir to combine. Refrigerate for at least 1 hour before serving to meld flavors.

Nutrition Facts : Calories 78.8 calories, Carbohydrate 1.1 g, Cholesterol 5.6 mg, Fat 8.3 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 1.7 g, Sodium 124.1 mg, Sugar 0.5 g

ROAST PRIME RIB OF BEEF WITH HORSERADISH CRUST



Roast Prime Rib of Beef With Horseradish Crust image

Recipe from Food Network Tyler Florence. I have tried - I will be making for Christmas day dinner this year.

Provided by BethR

Categories     Meat

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 (6 lb) bone in prime rib roast, about 6 lbs
5 garlic cloves, smashed
1/4 cup fresh horseradish, grated
2 sprigs rosemary
4 sprigs thyme
1/2 cup kosher salt
1/4 cup black pepper, fresh ground
1/2 cup extra virgin olive oil
1/2 cup dry white wine
1 tablespoon all-purpose flour
2 cups beef broth

Steps:

  • Preheat the oven to 350 degrees F.
  • Lay the beef in a large roasting pan with the bone side down. (The ribs act as a natural roasting rack.).
  • In a small bowl mash together the garlic, horseradish, rosemary, thyme, salt, pepper, and olive oil to make a paste.
  • Massage the paste generously over the entire roast.
  • Put the pan in the oven and roast the beef until the internal temperature of the meat registers 125 degrees F on an instant-read thermometer (medium-rare), 1 1/2 to 2 hours.
  • Remove the beef to a carving board and let it rest for 20 minutes before carving.
  • Pour off some of the pan drippings and place pan on stovetop over medium-high heat.
  • Add the white wine and bring to a simmer, scraping the bits on the bottom of the pan.
  • Reduce the wine by half.
  • Whisk in the flour, then add the broth and continue to cook, whisking until sauce thickens into a gravy, about 10 minutes.

Nutrition Facts : Calories 2016.5, Fat 171.2, SaturatedFat 66, Cholesterol 385.6, Sodium 10028, Carbohydrate 5.6, Fiber 1.4, Sugar 0.2, Protein 104.2

ROAST PRIME RIB OF BEEF WITH HORSERADISH CRUST



Roast Prime Rib of Beef with Horseradish Crust image

This is truly the anti-vegetarian dish. Prime rib is one of those classics you can pull out that will always blow people away. It's a good special occasion dish, so good that the occasion may be nothing at all. When ordering the rib roast from a butcher, be sure to request a "top choice" roast cut from the small loin end, the best being ribs 12 through 10. Have the butcher cut off the chine (backbone) to make carving easier. The rib bones look best if they are shortened and frenched (the butcher will be happy to do this for you as well, unless he's a sourpuss, in which case get a new butcher).

Provided by Tyler Florence

Categories     main-dish

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 12

1 (3-rib) prime rib beef roast, about 6 pounds
5 garlic cloves, smashed
1/4 cup prepared horseradish
Needles from 2 fresh rosemary sprigs
Leaves from 4 fresh thyme sprigs
1/2 cup sea salt
1/4 cup freshly ground black pepper
1/2 cup extra-virgin olive oil
2 carrots, cut in chunks
2 parsnips
1 red onions, halved
1 head garlic, halved

Steps:

  • Preheat the oven to 350 degrees F. Lay the beef in a large roasting pan with the bone side down. (The ribs act as a natural roasting rack.)
  • In a small bowl mash together the garlic, horseradish, rosemary, thyme, salt, pepper, and olive oil to make a paste. Massage the paste generously over the entire roast. Scatter the vegetables around the meat and drizzle them with a 2-count of oil. Put the pan in the oven and roast the beef for about 1 1/2 to 2 hours for medium-rare (or approximately 20 minutes per pound). Check the internal temperature of the roast in several places with an instant-read thermometer; it should register 125 degrees F. for medium-rare. Remove the beef to a carving board and let it rest for 20 minutes. The internal temperature of the meat will continue to rise by about 10 degrees. Remove the vegetables and set aside. Pour the pan juices into a fat separator or small bowl and set aside to allow the fat and beef juices to separate. Pour off and discard the fat. You can use the tasty beef juices for Sauteed Mushrooms.

HORSERADISH CRUSTED PRIME RIB WITH PEPPERCORN SAUCE



Horseradish Crusted Prime Rib with Peppercorn Sauce image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 2h40m

Yield 10 servings

Number Of Ingredients 16

2 cups panko bread crumbs
1/4 cup prepared horseradish
1/2 cup freshly chopped chives
4 teaspoons freshly chopped tarragon leaves
4 teaspoons freshly chopped rosemary leaves
1 cup stone-ground mustard
1 (10-pound) whole prime rib, boneless
Cooking spray, butter or oil
1/4 cup canola oil
1 white onion, finely diced
1 (3 to 4-ounce) can green peppercorns, drained
1 cup brandy
2 cups beef stock
1/2 cup heavy cream
4 tablespoons freshly chopped parsley leaves
Salt

Steps:

  • Preheat the oven to 425 degrees F.
  • In a large bowl add the bread crumbs, horseradish and fresh herbs. Mix well you're your hands so all the natural oils are released into the bread crumbs. Spread the mustard evenly over the whole prime rib, then top with the bread crumb mixture. Liberally spray the prime rib with food spray. Put the prime rib into a roasting pan and roast until the internal temperature on an instant-read thermometer registers 115 degrees F. Remove the pan from the oven and set aside! Transfer the meat to a cutting board and let rest for 20 minutes.
  • Cook's Note: The beef will continue to cook while resting. It will be medium-rare. If you like it more done, leave it longer in the oven.
  • For the sauce:
  • Pour the oil into a large skillet, over medium-high heat. Add the diced onion and cook until translucent, approximately 3 minutes. Stir in the green peppercorns, then remove the pan from the heat and add the brandy. Return the pan to the heat and allow the alcohol to burn off. Add the beef stock and reduce the liquid by half its volume. Stir in the heavy cream and the chopped parsley. Continue to cook for another 5 minutes. Season with salt, if needed, and transfer to a serving bowl.
  • Slice the prime rib and arrange on a platter. Serve the sauce on the side and enjoy.

PRIME RIB WITH ROASTED GARLIC AND HORSERADISH CRUST



Prime Rib with Roasted Garlic and Horseradish Crust image

Categories     Food Processor     Beef     Garlic     Roast     Passover     Horseradish     Kosher     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 6

30 large garlic cloves, unpeeled
1/4 cup olive oil
1/3 cup prepared white cream-style horseradish
1/2 teaspoon coarse salt
1 6-pound well-trimmed boneless beef rib roast
Beet, Red Onion and Horseradish Relish

Steps:

  • Preheat oven to 350°F. Toss garlic cloves and olive oil in small baking dish; cover. Bake until garlic begins to brown, about 35 minutes. Drain olive oil into processor. Cool 15 minutes. Peel garlic; place in processor. Add prepared horseradish and coarse salt. Puree until almost smooth.
  • Place rack on large rimmed baking sheet. Sprinkle beef with salt and pepper. Spread thin layer of garlic mixture on underside of beef. Place beef, garlic mixture side down, onto rack. Spread beef with remaining garlic mixture. Cover and refrigerate at least 3 hours or up to 1 day.
  • Position rack in bottom third of oven; preheat to 350°F. Uncover beef. Roast until thermometer inserted into top center registers 125°F for rare, about 1 hour 45 minutes. Transfer beef to platter; let stand 30 minutes. Scrape pan juices into small saucepan.
  • Slice beef crosswise. Rewarm juices; drizzle over beef. Serve withbeet relish .

SHEILA'S PEPPER-CRUSTED PRIME RIB WITH HORSERADISH SAUCE



Sheila's Pepper-Crusted Prime Rib With Horseradish Sauce image

This main course is as simple to prep as it is show-stopping and, most importantly, it gives you time to enjoy the company of your guests.

Provided by JackieOhNo

Categories     Roast Beef

Time 2h10m

Yield 12 serving(s)

Number Of Ingredients 15

1 (7 lb) beef rib roast, chine bone removed (approximate size for 4-rib roast)
8 garlic cloves, thinly sliced
2 tablespoons Worcestershire sauce
2 tablespoons cracked mixed peppercorns or 2 tablespoons cracked black peppercorns
2 teaspoons kosher salt
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dried thyme
1 head garlic
1/2 teaspoon olive oil
1/2 cup reduced-fat sour cream
1/2 cup heavy cream or 1/2 cup whipping cream
1 (8 ounce) jar prepared horseradish, drained (1 cup)
table salt
pepper
fresh herb, for garnish

Steps:

  • About 1 hour before roasting, remove the prime rib from the refrigerator and let come to room temperature. Preheat oven to 500 degrees. Place rib roast, fat side up, on rack in 14x10-inch roasting pan.
  • Make small slits all over the prime rib and insert a slice of garlic in each slit. Using a fork, poke holes in roast and then rub roast with Worcestershire sauce. Mix together cracked peppercorns, kosher salt, garlic powder, and thyme and then rub all over roast.
  • Cut top third off head of garlic, keeping top and bottom intact. Drizzle oil over cut sides and place garlic top back on bottom. Wrap tightly in foil.
  • Place rib roast in oven and immediately turn oven down to 350 degrees. Place garlic on oven rack next to rib roast. Remove garlic after about an hour, then remove from oven, unwrap, and let cool. Roast beef until meat thermometer inserted into thickest part of meat (not touching bone) reaches 135 degrees (this is about 18-20 minutes per pound). Internal temperature of meat will rise to 145 degrees (medium-rare) upon standing. Or, roast until desired doneness. Transfer to large serving platter; cover loosely with foil and let roast stand 15 minutes for easier slicing.
  • Meanwhile, in medium bowl, with wire whisk, whisk sour cream and heavy cream until soft peaks form. Into small bowl, press soft roasted garlic from each clove; discard skin. Add horseradish to garlic and mash together with fork. Fold into cream mixture. Stir in 1/4 t. table salt and 1/4 t. freshly ground black pepper. Spoon into small serving bowl.
  • To serve, garnish platter with fresh herbs. Serve sauce alongside beef.

ROASTED GARLIC AND HORSERADISH CREAM SAUCE FOR PRIME RIB



Roasted Garlic and Horseradish Cream Sauce for Prime Rib image

A rich, creamy, earthy sauce that pairs perfectly with prime rib, beef tenderloin, smoked brisket, or your favorite steak. Serve warm over beef. The sauce can also be refrigerated and served cool as sandwich spread.

Provided by Venus517

Categories     Side Dish     Sauces and Condiments     Sauces

Time 1h5m

Yield 8

Number Of Ingredients 6

1 head garlic
½ teaspoon olive oil
freshly ground black pepper to taste
2 cups heavy cream
½ cup prepared horseradish
½ teaspoon salt

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Cut about 1/2 inch off the top of the garlic head, making sure that the tops of the cloves are open and exposed. Place on a square of aluminum foil, drizzle the top with olive oil, and lightly season with pepper. Wrap the bulb up in the foil.
  • Bake in the preheated oven until the cloves are soft and the tops are brown and caramelized, 30 to 40 minutes. Set aside.
  • Pour the cream in a small saucepan and heat over medium heat, stirring often, until just starting to bubble. Reduce heat to low and simmer, stirring occasionally, until reduced by half, 25 to 30 minutes.
  • Remove the garlic cloves from the head using a fork and place them in a small bowl. Mash them with the fork until smooth. Add horseradish and salt and stir until combined.
  • Stir horseradish-garlic mixture into the cream and continue to simmer until the sauce is thick and creamy and the horseradish flavor has mellowed, 5 to 10 minutes.

Nutrition Facts : Calories 225.5 calories, Carbohydrate 5.7 g, Cholesterol 81.5 mg, Fat 22.4 g, Fiber 0.6 g, Protein 1.8 g, SaturatedFat 13.8 g, Sodium 215.9 mg, Sugar 1.3 g

PRIME RIB ROAST W/ HORSERADISH CREAM



Prime Rib Roast W/ Horseradish Cream image

Step-by-step directions for perfect selection, preparation, and carving of this succulent and tender cut of beef. Prime rib is the king of roasts, it's simply the best there is, and worth every penny. Recipe by Jane Yagoda Goodman in Ladies Home Journal magazine; minor changes made by me.

Provided by GeeWhiz

Categories     Roast Beef

Time 2h45m

Yield 4 serving(s)

Number Of Ingredients 8

7 1/2 lbs beef rib roast, 4-ribs, chine bone removed
1 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
1/2 teaspoon dried thyme
1/2 cup sour cream
2 tablespoons freshly grated horseradish root or 2 tablespoons prepared horseradish
2 teaspoons chopped shallots
1 teaspoon white balsamic vinegar or 1 teaspoon white wine vinegar

Steps:

  • To select your roast:.
  • Selecting the proper grade is essential; Look for a USDA choice grade rib roast or a brand name rib roast (such as "Certified Angus") in the supermarket meat case; or ask your butcher to specify the "small end" of the rib roast - the most tender part.
  • Preparation of Rib Roast:.
  • Arrange oven rack in lower third of oven; Heat oven to 325 degrees F.
  • Trim beef rib roast of excess fat, leaving a thin layer.
  • Rub the roast with salt, pepper, and thyme.
  • Arrange roast, rib bones down, in a shallow roasting pan; (Do not add water or cover pan); insert an oven-safe meat thermometer in thickest part of the roast, not resting in fat or touching the bone (this will stay in the entire roasting time).
  • Roast 2 hours 15 minutes, or until the meat thermometer's temperature reaches 130 degress F.
  • Transfer roast to a carving board, and tent loosely with foil; let stand 15 minutes (temperature will continue to rise to reach 135 degrees F).
  • Zesty Horseradish Cream:.
  • While roast is resting combine all ingredients in a small bowl and refrigerate until serving time.
  • To Carve Your Roast:.
  • To begin, place the roast on it's larger side on a cutting board, the bones will be towards your stomach; You may need to trim the bottom side (the one that is now resting on the cutting board) to ensure that it lies flat on the cutting board.
  • To carve the first slice, insert a meat fork, tines facing downwards, below the top rib bone, in front of your stomach; make a horizontal cut from the opposite side towards your stomach/fork/bone (across the top).
  • Now cut along the rib bone, from the top (not the rib bone side), to release the meat from the bone.
  • Slide the knife back under the slice, steady it with the fork, and lift it onto your serving platter.
  • Repeat for each slice, and serve with a dollop of horseradish cream.

Nutrition Facts : Calories 2727.1, Fat 235.5, SaturatedFat 98.4, Cholesterol 616.5, Sodium 912.3, Carbohydrate 2.1, Fiber 0.2, Sugar 0.1, Protein 140.3

HORSERADISH-AND-HERB-CRUSTED BEEF RIB ROAST



Horseradish-And-Herb-Crusted Beef Rib Roast image

The inspiration for this delicious roast comes from chef John Besh's father-in-law, Pat Berrigan, who serves it every Christmas with horseradish sauce on the side. Besh opts to smear the roast with a horseradish, garlic & herb butter, which bakes to form an irresistible crust. However, this meal need not be only for Christmas! Recipe by chef John Besh from The Big, Easy Christmas in F&W Magazine, December 2007 edition.

Provided by Manami

Categories     Roast Beef

Time 4h35m

Yield 12 serving(s)

Number Of Ingredients 9

1 cup unsalted butter, softened
1 head garlic, cloves coarsely chopped
1 cup prepared horseradish
1/4 cup fresh thyme, plus
2 tablespoons chopped fresh thyme
3 tablespoons chopped fresh rosemary
3 tablespoons chopped fresh sage
16 lbs beef rib roast
salt & freshly ground black pepper

Steps:

  • Preheat the oven to 325°F
  • In a food processor, combine the butter with the garlic, horseradish, thyme, rosemary and sage and process to a paste.
  • Stand the roast in a very large roasting pan.
  • Season generously all over with salt and pepper and set it fatty side up.
  • Spread the horseradish-herb butter all over the top.
  • Bake for about 3 1/2 hours, until an instant-read thermometer inserted in the center registers 125°F for medium rare.
  • Transfer the roast to a carving board to rest for at least 20 minutes or for up to 1 hour before serving.
  • MAKE AHEAD The horseradish-herb butter can be refrigerated overnight.
  • Let the butter soften before using.
  • Serve with popovers from recipe #60384 and make with 3 tablespoons of the fat from the roast, french string beans, a nice bread and a sustantial Cabernet Sauvignon; Cabernet's firm tannins help cut the richness of the red meat.

Nutrition Facts : Calories 2049.1, Fat 178.8, SaturatedFat 77.1, Cholesterol 470.1, Sodium 392.6, Carbohydrate 4.6, Fiber 1.2, Sugar 1.7, Protein 99.8

PRIME RIB ROAST WITH MUSTARD HORSERADISH SAUCE



Prime Rib Roast With Mustard Horseradish Sauce image

Make and share this Prime Rib Roast With Mustard Horseradish Sauce recipe from Food.com.

Provided by Jeff Hixson

Categories     Meat

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 (7 lb) standing rib roast (3-rib)
1 1/2 tablespoons kosher salt
2 teaspoons fresh ground black pepper
1 1/2 cups mayonnaise
2 tablespoons Dijon mustard
2 1/2 tablespoons whole grain mustard
2 tablespoons prepared horseradish
1/3 cup sour cream
1/4 teaspoon kosher salt
1/2 teaspoon black pepper

Steps:

  • Two hours before roasting, remove the meat from the refrigerator and allow it to come to room temperature.
  • Preheat the oven to 500 degrees F (see note).
  • Place the oven rack on the second lowest position.
  • Place the roast in a pan large enough to hold it comfortably, bone-side down, and spread the top thickly with the salt and pepper.
  • Roast the meat for 45 minutes.
  • Without removing the meat from the oven, reduce the oven temperature to 325 degrees F and roast for another 30 minutes.
  • Finally, increase the temperature to 450 degrees F and roast for another 15 to 30 minutes, until the internal temperature of the meat is 125 degrees F.
  • (Be sure the thermometer is exactly in the center of the roast.) The total cooking time will be between 1 1/2 and 1 3/4 hours.
  • Meanwhile, make the sauce.
  • Remove the roast from the oven and transfer it to a cutting board.
  • Cover it tightly with aluminum foil and allow the meat to rest for 20 minutes.
  • Carve and serve with the sauce.
  • Note: Be sure your oven is very clean before setting it at 500 degrees F.
  • For Mustard horseradish sauce: Whisk together the mayonnaise, mustards, horseradish, sour cream, and salt/pepper in a small bowl.

Nutrition Facts : Calories 2030.7, Fat 178.1, SaturatedFat 68.7, Cholesterol 401.9, Sodium 2663.8, Carbohydrate 16.6, Fiber 0.8, Sugar 4.5, Protein 86.5

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From dennishorseradish.com


HOLIDAY RECIPES: HORSERADISH CRUSTED PRIME RIB OF BEEF
holiday-recipes-horseradish-crusted-prime-rib-of-beef image
Place roasting pan over burner on the stove, turn to high and add wine to the pan. Use a wooden spoon or heatproof nylon spatula to scrape the bottom of the pan. Stir in beef and chicken broths. Remove ribs from the roast and add to …
From theheritagecook.com


THE BEST CREAMY HORSERADISH SAUCE FOR PRIME RIB
How to make this Easy Horseradish Sauce for Prime Rib recipe. 1) Whisk all the ingredients in a bowl. 2) Refrigerate horseradish sauce until chilled, approximately 15 minutes. The Best Creamy Horseradish Sauce for Prime Rib.
From montanahappy.com


STEAKHOUSE STYLE HORSERADISH CRUSTED PRIME RIB - YOUTUBE
Making the perfect Steakhouse Style Prime Rib doesn’t get much easier than this. This roast is crusted with horseradish and garlic, a classic combination for...
From youtube.com


STEAKHOUSE STYLE HORSERADISH CRUSTED PRIME RIB - THE …
Let it sit on the counter for 1 to 2 hours to come to room temperature. This ensures even cooking. Preheat oven to 500 degrees. In a small bowl, combine horseradish, garlic cloves, salt, pepper, and olive oil. Spread over the entire roast. Place the roast into a roasting pan, fat side up. Roast at 500 degrees for 15 minutes.
From thestayathomechef.com


HORSERADISH-CRUSTED ROAST BEEF - FOOD & WINE
Preheat the oven to 375°. Set a rack in a large, deep roasting pan and place the beef roast on the rack. In a small bowl, blend the horseradish with the salt, Dijon mustard, chopped parsley ...
From foodandwine.com


PRIME RIB ROAST - BAKE IT WITH LOVE
Prime Rib Roast Recipe. This Horseradish Roasted Garlic Crusted Prime Rib Roast is oven-roasted to perfection using our tried and true cooking method with a quick 15 minute sear and roasting time (about 12-15 minutes per pound), then some resting time (half the cooking time) will yield a beautifully medium rare prime rib roast every time! The resting time …
From bakeitwithlove.com


PRIME RIB WITH GARLIC HORSERADISH CRUST - WIDE OPEN EATS
Layout two large sheets of plastic wrap in a cross. Place the roast on the plastic wrap, then slather on the garlic-horseradish sauce. Wrap tightly and refrigerate at least 3 hours or up to 24 hours. Let the roast come to room temperature before baking. Preheat oven to 450 F. Place the roast in a large roasting pan and season with kosher salt.
From wideopeneats.com


CHARCOAL ROTISSERIE PRIME RIB WITH HORSERADISH CRUST | RECIPES ...
One 4-bone prime rib roast or Choice grade standing rib roast, about 11 pounds; For the horseradish crust. 1/3 cup prepared horseradish; 1/4 cup extra virgin olive oil; 1/4 cup chopped fresh parsley leaves; 1/4 cup Dijon mustard; 1/4 cup kosher salt; For the lemon compound butter. 2 tablespoons coarsely-ground black pepper
From kalamazoogourmet.com


HERB CRUSTED PRIME RIB ROAST WITH HORSERADISH BUTTER
Pre-heat oven to 325 F and setup the oven rack so the roast will sit on the bottom rack. Put the prime rib on a roasting rack in a pan. Insert a probe thermometer in the deepest part of the meat (don’t touch the bones), and roast in the oven for 2.5 hours, or until the internal temperature reaches 130 F (120 F for medium rare).
From bigoven.com


HOW TO MAKE AU JUS FOR PRIME RIB - CHEFS & RECIPES
Place in a roasting pan and bake for 30 minutes. Cook for 15 minutes before lowering the heat to 325o F. Insert a meat thermometer into the roast and cook until the internal temperature reaches 113-115o F for very medium-rare. After removing the roast from the oven, it will continue to cook.
From chefsandrecipes.com


ROAST PRIME RIB WITH HORSERADISH CRUST | THRIFTY FOODS RECIPES
Combine the first 5 ingredients in a small bowl. Preheat the oven to 450˚F. Place the prime rib, bone-side down, in a roasting pan. Brush horseradish mixture on the top and sides of the roast. Roast the beef 20 minutes, and then reduce oven temperature to 325˚F. Finish cooking roast to desired doneness, allowing about 20 to 25 minutes per ...
From thriftyfoods.com


PRIME RIB WITH HORSERADISH SAUCE | WILLIAMS SONOMA
Directions: In a small bowl, stir together the salt, five-pepper blend, onion powder, garlic powder, paprika and thyme. Set aside. Pat the rib roast dry with paper towels. Rub the roast all over with the olive oil and then with the seasoning mixture. Wrap in plastic wrap and refrigerate for 12 to 24 hours.
From williams-sonoma.com


PRIME RIB ROAST WITH HORSERADISH CREAM FOOD AND WINE
Prime Rib Roast With Horseradish Cream Food And Wine information. All the information you need about wine and winemaking.
From visitawinery.org


HORSERADISH CRUSTED PRIME RIB ROAST - SAVOR THE BEST
Prepare the meat: Cut crosshatch slits in the surface of the fat cap. Rub the course salt over the entire roast and let the roast sit in the refrigerator for at least 24 hours (or up to four days!). Make the horseradish mixture: Combine the …
From savorthebest.com


PERFECT MISO-HERB CRUSTED PRIME RIB WITH HORSERADISH, GARLIC AND ...
Preheat oven to 250F. Place wire rack onto baking sheet. In bowl, combine miso, butter, pepper and thyme; rub all over rib roast. Place onto prepared baking sheet. Roast until instant-read thermometer inserted into thickest part of roast reads 130F. (Tip: test at multiple points of roast to be sure) Remove roast from oven.
From more.ctv.ca


HOW TO MAKE TYLER'S HORSERADISH-CRUSTED PRIME RIB | FOOD NETWORK
Get the recipe: http://www.foodnetwork.com/recipes/tyler-florence/roast-prime-rib-of-beef-with-horseradish-crust-recipeFor fantastic flavor horseradish crust...
From youtube.com


HORSERADISH CRUSTED PRIME RIB ROAST - CULINARY LION
Ingredients. 6-8 lb bone-in or boneless rib roast. 1 stick stick softened butter. 2 tablespoon coarse sea salt. 2 tablespoon black pepper. 3 tablespoon prepared horseradish. 1 tablespoon chopped rosemary. 1 tablespoon chopped parsley. 6 cloves chopped garlic.
From culinarylion.com


SALT- & HERB-CRUSTED PRIME RIB & FRESH HORSERADISH SAUCE RECIPE
Rub mixture all over meat, wrap airtight, and chill overnight. Remove beef from refrigerator 1 hour before roasting. Preheat oven to 450°. Set roast, fatty side up, in a roasting pan. In a small bowl, mix salt with 2 tbsp. cold water to moisten. Press mixture over the fatty side and the ends of meat.
From myrecipes.com


EASY PRIME RIB ROAST WITH HORSERADISH CREAM - NEIGHBORFOOD
Remove the roast from the oven, tent with foil, and allow it to rest for 15 minutes before carving and serving. While the roast cooks, you can prepare the horseradish sauce. Combine the heavy cream, mayonnaise, sour cream, horseradish and chives. Season to taste with salt. Refrigerate until ready to serve.
From neighborfoodblog.com


HERB CRUSTED HORSERADISH & GARLIC PRIME RIB ROAST
Instructions: Preheat oven to 425 degrees; line a baking tray with tinfoil. Make 8 small slits into the rib roast (4 on top and 4 on the bottom) about ½” - 1” deep; pour the Garlic Horseradish Splash evenly on top of the roast into the slits you just made. Set aside for 2 hours.
From garlicrecipes.ca


GARLIC ROSEMARY PRIME RIB ROAST | NEIGHBORFOOD
Cut a few shallow slits on the non-fatty side of the roast. In a small bowl, combine the rosemary, oregano, olive oil, and garlic. Rub this mixture on all sides of the roast, pressing it into the slits on the top. Allow the roast to sit and marinate at room temperature for 30 minutes to 1 hour. Preheat the oven to 450 degrees.
From neighborfoodblog.com


BONELESS RIB ROAST WITH HORSERADISH BUTTER - FAMILY SPICE
In a bowl, thoroughly combine the butter, horseradish, garlic, chives, salt and pepper. Spoon butter onto a sheet of plastic wrap. Gently form into a small log as you wrap up the butter. Refrigerate until firm. Add a pat of butter with each serving of prime rib.
From familyspice.com


PRIME RIB WITH HORSERADISH CRUST RECIPE - RECIPETIPS.COM
Preheat oven to 350°. Lay the beef in large roasting pan with bone side down. In small bowl, mash together the garlic, horseradish, rosemary, salt, pepper, and olive oil to make a paste. Massage the paste generously over the entire roast. Put the pan in the oven and roast the beef until the internal temperature of the meat registers 125 ...
From recipetips.com


HORSERADISH CRUSTED PRIME RIB ROAST - THE SUBURBAN SOAPBOX
Release the meat. Remove the horseradish crusted prime rib from the refrigerator, and allow it to rest at room temperature for about two hours prior to roasting. Preheat your oven to 500°F and move the oven rack down to the second lowest position. Roast. Roast the meat for 30 minutes. Then, lower the oven temperature to 325°F.
From thesuburbansoapbox.com


HORSERADISH CRUSTED PRIME RIB
Instructions: Paint prime rib with sour cream. Mix horseradish, dill and salt together. Roll prime rib in this mixture making sure to cover completely. Put in open roaster cook at 400 for 1 hour, reduce heat to 350 and continue to cook until internal temperature is 150 degrees. Let rest before cutting serve with horseradish sauce and mashed ...
From horseradish.org


HORSERADISH AND SALT-CRUSTED PRIME RIB : RECIPES : COOKING …
Preheat oven to 325 degrees F. Put the onions, carrots, parsnips, and garlic into the bottom of a large roasting pan. Place the roast, rib side down, on top of the vegetables. In a small bowl mash together the horseradish, garlic, rosemary, thyme, salt, pepper, and olive oil to make a paste. Smear the paste generously over the entire roast and ...
From cookingchanneltv.com


REVERSE-SEAR PRIME RIB RECIPE | SO MUCH FOOD
Preheat an oven to 225 degrees F. Place the roast, fat cap up, in a roasting pan with a rack or on a rimmed baking sheet with a wire rack. Nestle the rosemary sprigs under the roast. Mix together the dijon mustard, horseradish, and olive oil and liberally brush all over the roast.
From somuchfoodblog.com


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