Horseradish Sauce For Prime Rib Recipes

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.

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.

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.

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.

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.

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.

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.

Steps:

• In small bowl, mix softened butter, garlic, thyme, salt and pepper. Set aside.
• Spray 6-quart slow cooker insert with cooking spray. Pour beef-flavored broth into slow cooker. Rub beef roast all over with vegetable oil. Heat 12-inch skillet over medium-high heat. Cook 4 minutes on ribs side, then turn and cook 1 to 3 minutes each on other sides, until browned, holding roast upright in skillet with tongs if necessary.
• Transfer to slow cooker, ribs side down. Rub butter mixture on top and sides of roast. Cover and cook on Low heat setting 3 to 5 hours or until desired temperature in center. For medium-rare, cook 3 hours 30 minutes to 4 hours, or until meat thermometer inserted in center reads 135°F. For medium, cook 4 hours 30 minutes to 5 hours, or until meat thermometer inserted in center reads 145°F. Transfer roast to cutting board. Cover roast loosely with foil; let stand 30 minutes before carving. Cut into slices.
• Meanwhile, stir together Creamy Horseradish Sauce ingredients. Serve with roast.

Steps:

• In a small bowl whisk together horseradish, vinegar, mustard, mayonnaise, ground red pepper and sour cream.