Creamy Horseradish Sauce For Prime Rib Recipes

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.

CREAMY HORSERADISH SAUCE FOR PRIME RIB

Steps:

• Whisk all the ingredients together in a bowl.
• Refrigerate until chilleda

EASY PRIME RIB WITH FRESH HORSERADISH SAUCE

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.

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.

CREAMY HORSERADISH SAUCE FOR PRIME RIB

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.

ROASTED GARLIC AND HORSERADISH CREAM SAUCE FOR PRIME RIB

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.

CREAMY HORSERADISH SAUCE FOR PRIME RIB OR BEEF

Steps:

• Whip the cream with a mixer.
• Gently fold in remaining ingredients.
• Chill.
• Serve.