OVEN-ROASTED PRIME RIB WITH HORSERADISH SAUCE
Provided by Aaron McCargo Jr.
Categories main-dish
Time 2h10m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 325 degrees F.
- In a coffee grinder, pulse spices until well combined and slightly coarse; add sea salt. Rub prime rib thoroughly with spices, coating entirely.
- Pour oil over roast. Gently rub in. Sear prime rib in a heavy saute pan on all three sides; about 2 to 3 minutes each side. Place pan in oven. Cook for 1 1/2 hours until you reach an internal temperature of 135 degrees F.
- Remove from oven and place on hot grill for an additional 15 minutes to grab grill flavor and caramelize the surface of the meat. Remove from grill and let rest for 10 minutes before slicing. Serve with the Horseradish Sauce.
- In a medium sized bowl, mix together all ingredients and serve with Prime Rib. Place in refrigerator until ready to serve.
PRIME RIB SANDWICHES WITH HORSERADISH SAUCE
Provided by Nancy Fuller
Categories main-dish
Time 3h20m
Yield 12 sandwiches
Number Of Ingredients 11
Steps:
- For the prime rib: Preheat the oven to 450 degrees F. Remove the meat from the refrigerator at least one hour before cooking.
- Rub the meat all over with the salt and pepper and spread the thyme sprigs over the top. Arrange the meat on a roasting rack, fat-side up. Roast the meat 30 minutes, then reduce the temperature of the oven to 350 degrees F. Continue cooking the meat until the internal temperature at the thickest part reaches 125 degrees F, about 1 hour. Remove the meat from the oven and tent loosely with foil. (Leave the oven on.) Let rest 20 minutes.
- For the horseradish cream: In a medium bowl, whisk together the sour cream, horseradish, Dijon mustard, chives and salt and pepper. Set aside.
- For the sandwiches: Place the rolls on a baking sheet and brush the cut sides with some olive oil. Toast in the oven just until lightly golden, 5 to 10 minutes.
- Carefully cut the meat off the bone into thin slices. Once there is enough to assemble the sandwiches, spread the horseradish cream on the rolls and layer on the meat. Serve warm.
ROAST PRIME RIB WITH MADEIRA SAUCE AND HORSERADISH SAUCE
Steps:
- Position rack in center of oven and preheat to 450°F. Place beef, fat side up, on heavy large rimmed baking sheet. Rub with oil; sprinkle generously with salt and pepper. Roast beef 20 minutes. Reduce oven temperature to 350°F. Place onions around beef. Continue to roast until thermometer inserted into center of beef registers 125°F for medium-rare, stirring onions occasionally, about 2 hours 5 minutes.
- Meanwhile, combine broth, Madeira, wine, thyme, parsley, rosemary, and bay leaf in medium saucepan. Boil until mixture is reduced to 2 cups, about 25 minutes. Remove from heat. Discard herbs.
- Transfer beef to platter. Using slotted spoon, transfer onions to same platter; tent with foil. Let stand 30 minutes.
- Pour off and reserve fat from baking sheet for Herbed Yorkshire Puddings . Scrape juices and browned bits from baking sheet into sauce; bring to boil. Mix butter and flour in small bowl to blend. Whisk into sauce; simmer until smooth and slightly thickened, about 2 minutes. Season with salt and pepper. Serve beef with sauces.
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
EASY PRIME RIB WITH FRESH HORSERADISH SAUCE
Provided by Valerie Bertinelli
Categories main-dish
Time P1DT5h20m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Pat the prime rib dry with paper towels. Refrigerate, uncovered, for at least 1 day and up to 3 days to age the meat.
- At least 4 hours and up to 1 day before serving, mix the horseradish, creme fraiche, vinegar and sugar together; season with salt and pepper. Refrigerate until ready to serve.
- Preheat the oven to 225 degrees F. Toss the rosemary, sage and thyme with the oil, and arrange on the bottom of a roasting pan. Season the prime rib generously with salt and pepper, then set it on top of the herbs.
- Roast until an instant-read thermometer inserted into the center of the prime rib registers 125 degrees F, 3 hours 15 minutes to 4 hours. Remove from the oven and let rest at least 30 minutes and up to 1 hour.
- Increase the oven temperature to 500 degrees F. Right before serving, return the rested prime rib to the oven and roast until the outside is browned and caramelized, about 10 minutes.
- Transfer the prime rib to a cutting board. Cut the meat away from the bones with a sharp chef's knife and then slice the meat across the grain.
- Serve with the crispy herbs, horseradish sauce and flaky sea salt.
CREAMY HORSERADISH SAUCE FOR PRIME RIB
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
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
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.
ROAST PRIME RIB WITH MADEIRA SAUCE
Make and share this Roast Prime Rib With Madeira Sauce recipe from Food.com.
Provided by BethR
Categories Roast Beef
Time 2h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Position rack in center of oven and preheat to 450°F Place beef, fat side up, on heavy large rimmed baking sheet. Rub with oil; sprinkle generously with salt and pepper. Roast beef 20 minutes. Reduce oven temperature to 350°F Place onions around beef. Continue to roast until thermometer inserted into center of beef registers 125°F for medium-rare, stirring onions occasionally, about 2 hours 5 minutes.
- Meanwhile, combine broth, Madeira, wine, thyme, parsley, rosemary, and bay leaf in medium saucepan. Boil until mixture is reduced to 2 cups, about 25 minutes. Remove from heat. Discard herbs.
- Transfer beef to platter. Using slotted spoon, transfer onions to same platter; tent with foil. Let stand 30 minutes.
- Pour off and reserve fat from baking sheet for Herbed Yorkshire Puddings. Scrape juices and browned bits from baking sheet into sauce; bring to boil. Mix butter and flour in small bowl to blend. Whisk into sauce; simmer until smooth and slightly thickened, about 2 minutes. Season with salt and pepper. Serve beef with sauces.
Nutrition Facts : Calories 2019.2, Fat 172.5, SaturatedFat 72.2, Cholesterol 380.1, Sodium 542, Carbohydrate 12.2, Fiber 1.2, Sugar 4.2, Protein 83.1
ROAST PRIME RIB OF BEEF WITH HORSERADISH CRUST
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
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
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
PERFECT PRIME RIB WITH CREAMY HORSERADISH SAUCE
This is how my husband prepares a rib roast. I do not know where the recipe came from. I just can never find the directions, so thought I would post it here and share.
Provided by Merta214
Categories Meat
Time 4h15m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 2162.4, Fat 194.3, SaturatedFat 80.4, Cholesterol 424.1, Sodium 2169.7, Carbohydrate 6.4, Fiber 0.5, Sugar 1.9, Protein 91.3
PRIME RIB WITH HORSERADISH SAUCE
Make and share this Prime Rib With Horseradish Sauce recipe from Food.com.
Provided by adena mangis
Categories Very Low Carbs
Time 3h5m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Brush roast with oil and rub with pepper. Place roast, fat side up, in a shallow roasting pan.
- Bake, uncovered, at 450 for 15 minutes.
- Reduce heat to 325. Bake for 2-3/4 hours or until meat reaches desired doneness,basting with pan drippings every 30 minutes.
- Let stand for 10-15 minutes before slicing.
- In a small bowl, combine the sauce ingredients. Serve with beef.
Nutrition Facts : Calories 1053.9, Fat 92, SaturatedFat 39, Cholesterol 231.6, Sodium 208.7, Carbohydrate 3, Fiber 0.4, Sugar 0.7, Protein 50.9
PRIME RIB WITH ROASTED GARLIC AND HORSERADISH CRUST
Categories Food Processor Beef Garlic Roast Passover Horseradish Kosher Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 6
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 .
PRIME RIB WITH ROSEMARY AND HORSERADISH
This choice of meat spoke to me because of the elegant process of studding, and the final presentation. Not to mention that people always walk away from the table happy when they have a delicious cut of meat.
Provided by Michael Tusk
Categories main-dish
Time 3h30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. With a sharp boning knife, trim the thick cap of fat from the front of the rib bones. Carefully scrape the remaining fat from the surface of the bones to expose, or french, the bones. Reserve the scraps for a pan sauce. Slice the three cloves of garlic. With the sharp tip of the knife, make shallow incisions in the meat and insert the garlic and rosemary leaves. Tie up the roast with kitchen twine. Mix the black pepper, sea salt, and horseradish and press into the surface of the roast (set aside any remaining horseradish mixture for garnish). Allow the roast to rest at room temperature for a few hours before cooking.
- Heat half the olive oil in a large, wide sauté pan over medium heat. Gently lay the roast in the pan and brown on all sides, about 10 minutes. (The meat can be browned in advance, if you''re pressed for time.) Continually baste the surface of the roast with the cooking fat from the pan, adding more olive oil as needed. Cut the head of garlic in half crosswise and add to the pan, along with the butter and a few sprigs of thyme. Transfer the roast and garlic halves to a roasting pan with a wire rack and cook in the oven, 45-60 minutes. Set the browning pan aside for the pan sauce. The meat is medium-rare when an internal thermometer reads reads 125 to 130 degrees F at the thickest point along the bone. Remove roast from the oven and allow to rest while you prepare the pan sauce.
- Bring the sauté pan back to medium heat and add the red wine. Scrape the cooked meat bits and herbs off the bottom of the pan, and simmer until the wine has nearly cooked off. Add the demi-glace or chicken stock, and a little water if necessary. Simmer briefly, then pour the pan sauce through a fine-mesh strainer and set aside.
- To cut and serve the roast: first, remove the strings. Cut the eye of the roast from the bones and thinly slice the meat across the grain. Lay the slices on a platter, drizzle with the pan sauce, some of the reserved horseradish mixture, and roasted garlic halves. Serve immediately.
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
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- Position rack in center of oven and preheat to 450°F. Place beef, fat side up, on heavy large rimmed baking sheet. Rub with oil; sprinkle generously with salt and pepper. Roast beef 20 minutes. Reduce oven temperature to 350°F. Place onions around beef. Continue to roast until thermometer inserted into center of beef registers 125°F for medium-rare, stirring onions occasionally, about 2 hours 5 minutes.
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