Mustard Prime Rib With Horseradish Cream Food

HORSERADISH CREAM SAUCE FOR PRIME RIB

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.

ROAST PRIME RIB OF BEEF WITH HORSERADISH CRUST

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.
• Serve with Scalloped Potato Gratin and Roasted Red Onions.
• 1 1/2 cups heavy cream
• 1 sprig fresh thyme
• 2 garlic cloves, chopped
• 1/2 teaspoon ground nutmeg
• Butter
• 2 russet potatoes, peeled and cut into 1/8-inch thick slices
• Salt and freshly ground black pepper
• 1/2 cup grated Parmesan, plus more for broiling
• Preheat the oven to 375 degrees F.
• In a saucepan, heat up the cream with a sprig of thyme, chopped garlic and nutmeg.
• While cream is heating up, butter a flameproof casserole dish. Place a layer of potato in an overlapping pattern and season with salt and pepper. Remove cream from heat, then pour a little over the potatoes. Top with some grated Parmesan. Make 2 more layers. Bake, uncovered, for 45 minutes. Sprinkle some more Parmesan and broil until cheese browns, about 5 minutes.
• Yield: 4 to 6 servings
• 6 tablespoons butter
• 3 tablespoons balsamic vinegar
• 1/2 cup honey
• 1/2 bunch fresh thyme
• Salt and freshly ground black pepper
• 4 red onions, halved
• Preheat the oven to 350 degrees F.
• Combine the butter, vinegar, honey, thyme, salt, and pepper in a small saucepan over medium heat. Bring to a simmer and cook for 1 minute to reduce slightly. Place the onions, cut sides up, in a single layer on a baking pan. Drizzle the butter-vinegar mixture over and roast until soft and slightly caramelized, about 45 minutes.
• Yield: 6 servings

MUSTARD-ROASTED PRIME RIB

Steps:

• For the rib roast and red wine sauce:.
• Roast prime rib: Preheat oven to 450 degrees. Fit a baking sheet with a rack and line with parchment paper. Place prime rib fat side up on rack.
• In a small bowl, combine mustard, thyme, cumin seeds, and 1 tablespoon salt. Rub mustard mixture on all sides of roast. In another small bowl, combine 1 tablespoon Maldon salt and 2 tablespoons black pepper. Sprinkle roast with salt and pepper mixture and transfer to oven. Roast until edges of meat are beginning to brown, about 15-20 minutes. Reduce heat to 325 degrees and continue roasting, rotating halfway through, until the internal temperature reads 125 degrees for medium-rare, about 1 hour 40 minutes to 2 hours more.
• Remove from oven and let rest, at least 30 minutes and up to 2 hours before serving.
• Make sauce: In a medium skillet over medium-high heat, warm olive oil until shimmering. Add shallots, season with salt, and saute?, stirring occasionally, until golden, about 12 minutes. Add red wine to deglaze, scraping the bottom of skillet. Cook until reduced by three-quarters, about 2-3 minutes. Skim fat from any roasting juices and add to skillet, along with beef stock and thyme. Continue to cook, stirring, and reduce by half. Add butter and swirl pan to emulsify. Season to taste with salt and pepper. Remove from heat and rewarm if necessary when ready to serve.
• For the asparagus bundles:.
• Increase oven temperature to 425 degrees. Separate asparagus into groupings of 3 stalks each. (You will have about 5 bundles.) Place two slices of pear on top of each set and wrap with one prosciutto slice each. Place bundles on a parchment-lined baking sheet. Drizzle with olive oil, season lightly with salt and pepper, and transfer to oven. Roast until asparagus is deeply golden and prosciutto is crisp, about 25-30 minutes.
• Serve immediately, with prime rib and red wine sauce.

PRIME RIB ROAST WITH MUSTARD HORSERADISH SAUCE

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.

SMOKED PRIME RIB WITH HORSERADISH CREAM

Steps:

• Rinse meat to remove residue and pat dry with paper towels. Prepare a rub by combining cayenne, paprika, chili powder, fajita seasoning, and Smokey Rotisserie seasoning in a small bowl. Squeeze lemon juice into bowl to make a paste and rub over entire surface of prime rib.
• Follow manufacturer's instructions for the smoker. General rule of thumb is to maintain a temperature range of 255 to 300 degrees F (indirect heat), and smoke for 1 to 1 1/2 hours per pound of meat.
• Beat heavy cream with an electric beater until stiff peaks form. Squeeze in lemon juice, 1/2 of lemon at a time, and beat in until incorporated. Then gradually beat in horseradish and salt and pepper. Chill for about an hour before serving.
• Slice down prime rib and serve with horseradish cream.

CREAMY HORSERADISH SAUCE FOR PRIME RIB

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.

PERFECT PRIME RIB WITH CREAMY HORSERADISH SAUCE

Steps:

• Preheat oven to 375 degrees. Mix together Salt, Pepper, Garlic Powder and Rosemary. Rub roast all over with dry rub. Place roast on rack in middle of oven. Roast 1 hour. Turn oven off. Do not open oven at any time. May be held in oven for several hours. Turn oven on again to 375 degrees for 30 minutes before serving for rare, 40 minutes for medium rare. Works for any size prime rib roast.
• While cooking mix together, Mayo, Sour Cream, Horseradish, and Ground Onion. Chill and serve with dinner.

PRIME RIB ROAST W/ HORSERADISH CREAM

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.

MUSTARD-CRUSTED BONELESS PRIME RIB ROAST WITH CREAM SAUCE

Steps:

• Season roast all over with 2 Tbsp. steak seasoning. Transfer to a wire rack set inside a rimmed baking sheet and let sit at room temperature 1 hour.
• Preheat oven to 225°F. Roast beef until an instant-read thermometer inserted into the center registers 120°F, 3 1/2-4 hours (start checking every 5-10 minutes after 3 1/2 hours). Tent with foil and let sit at least 30 minutes and up to 1 hour. Increase oven temperature to 500°F.
• Meanwhile, whisk sour cream, horseradish, pepper, salt, and 1/4 cup mustard in a small bowl; set aside.
• Remove string from roast; discard. Stir butter and remaining 1/4 cup mustard in another small bowl. Using a pastry brush, thickly coat roast with mustard-butter sauce. Coat with remaining 2 Tbsp. steak seasoning. Roast beef until a brown crust forms, 5-10 minutes. Transfer to a cutting board and carve. Serve with sour cream sauce alongside.
• Do Ahead
• Sour cream sauce can be made 1 day ahead. Transfer to an airtight container and chill.