IMPERIAL PRIME RIB ROAST WITH HORSERADISH CREAM SAUCE
One standing rib roast. Ask your butcher to remove the chine bone, loosen the ribs and tie them back in place. Use a 6 or 7 pound roast (3 ribs) for 6 servings.
Provided by Olha7397
Categories Roast Beef
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- 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 300°F oven until meat thermometer registers desired doneness.* Baste two or three times during the roasting period.
- 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.
- FOR THE HORSERADISH CREAM SAUCE: Combine sour cream and horseradish and stir until blended. Refrigerate. Remove from the refrigerator about 20 minutes before serving.
- *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:.
- Very Rare -- 130°F.
- Rare -- 140°F.
- Medium Rare -- 150°F.
- Medium -- 160°F.
- Well Done -- 170°F.
- The Love of Eating.
Nutrition Facts : Calories 225.3, Fat 23.6, SaturatedFat 14.8, Cholesterol 57.5, Sodium 331.7, Carbohydrate 3.3, Fiber 0.6, Sugar 0.4, Protein 1.7
PRIME RIB WITH HORSERADISH CREAM
"This recipe makes wonderful, special dinners." How true! Mouths will water over this juicy prime rib. Margaret Ann Dady - Grand Island, NE
Provided by Taste of Home
Categories Dinner
Time 3h30m
Yield 12 servings (1-1/2 cups cream).
Number Of Ingredients 11
Steps:
- Place roast fat side up in a shallow roasting pan. Cut slits into roast; insert garlic slices. Sprinkle with pepper. Bake, uncovered, at 450° for 15 minutes. Reduce heat to 325°; bake 2-3/4 to 3-1/4 hours longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, in a small bowl, beat cream until soft peaks form. Fold in the horseradish, vinegar, mustard, sugar, salt and pepper. Cover and refrigerate for 1 hour., Remove roast to a serving platter and keep warm; let stand for 15 minutes. Serve with cream.
Nutrition Facts : Fat 22 g fat (10 g saturated fat), Cholesterol 27 mg cholesterol, Sodium 121 mg sodium, Carbohydrate 1 g carbohydrate, Fiber trace fiber, Protein 31 g protein.
PRIME RIB ROAST W/ HORSERADISH CREAM
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
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
ROAST PRIME RIB OF BEEF WITH HORSERADISH CRUST
Provided by Tyler Florence
Categories main-dish
Time 2h15m
Yield 6 servings
Number Of Ingredients 11
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
SMOKED PRIME RIB WITH HORSERADISH CREAM
Provided by Robert Irvine : Food Network
Categories main-dish
Time 10h10m
Yield 8 to 10 servings
Number Of Ingredients 12
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.
ROASTED GARLIC AND HORSERADISH CREAM SAUCE FOR PRIME RIB
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
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
HORSERADISH CREAM SAUCE FOR PRIME RIB
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
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
PRIME RIB WITH HORSERADISH SAUCE
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
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.
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- Preheat the oven to 325°. Using a sharp paring knife, make 1-inch-deep slits all over the surface of the meat. Rub salt and pepper all over the outside and in the slits of the roast. Heat the olive oil in a very large skillet. Add the roast, meaty side down, and cook over high heat until browned, about 10 minutes. Add the butter, garlic and thyme and cook over moderate heat, basting the roast with the butter, for 5 minutes.
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- The night before you plan to cook the roast, remove it from the packaging. Make a note of how many pounds the roast is before throwing away the package. You'll need that later! Set the roast on a plate and allow it to rest uncovered in the fridge overnight.
- Two hours before you're ready to cook the meat, remove it from the fridge. Mix together the salt, garlic powder, and black pepper, and rub it all over the roast. It's okay if it doesn't stick to the fatty bits very well. Allow the roast to rest at room temperature for two hours.
- About 30 minutes before you're ready to bake, preheat the oven to 500 degrees. Grab the note that lists the weight of your roast. Take the number of pounds and multiply it by 5. This is how long you'll cook your roast. For example, if you have a 5 lb. roast, you'll multiply 5 x 5, and bake your roast for 25 minutes.
- Place your seasoned roast in a roasting pan, fat side up. You can use a roasting rack, or let the ribs act as their own natural rack. Place the roast in the preheated oven uncovered. Bake for whatever amount of time the weight determines.
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