Blowtorch Prime Rib Roast With Horseradish Cream Recipes

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

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.

OVEN-ROASTED PRIME RIB WITH HORSERADISH SAUCE

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.

BLOWTORCH PRIME RIB ROAST WITH HORSERADISH CREAM

Steps:

• Place an oven rack in the lower third, and preheat oven to 275°F.
• Place the roast on a rack standing in a roasting pan. Holding a blowtorch about 1" from the surface, pass the flame over the entire roast until the fat is lightly browned and smoking gently, and the meaty areas are just barely gray.
• Season generously with salt and pepper, and place the pan in the oven with the meaty part towards the back. Cook until a thermometer reads 128°F in the center (about 2 hours; if you do not have a leave-in thermometer, begin checking at 90 minutes). Remove from oven and let rest, tented with foil, in a warm place, 30 minutes for medium-rare.
• Meanwhile, whisk the cream and vinegar in a very cold bowl until it holds soft peaks. Whisk in horseradish, salt and pepper. (Unused cream will stay good, refrigerated in an airtight container, up to a week.).
• Carve the meat off the bones. Cut between the bones and place them on a serving platter. Cut the roast in half through the center, place the cut sides down on a board, and carve into 1/2" thick slices. Arrange on the serving platter, sprinkle with grey salt or sea salt and black pepper, and serve with horseradish cream alongside.

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.

PRIME RIB WITH HORSERADISH SAUCE

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.

IMPERIAL PRIME RIB ROAST WITH HORSERADISH CREAM SAUCE

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.