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
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
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
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
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