Ritz Horseradish Roast Beef Topper Recipes

HORSERADISH POT ROAST

Steps:

• Place roast in a 6-qt. slow cooker; sprinkle with salt and pepper. Top roast with onions. In a small bowl, combine next five ingredients; pour over roast and onions. Cook, covered, on low until meat is tender, 7-8 hours. , Remove roast; cool slightly and shred with two forks. Skim fat from cooking juices. Mix flour and water until smooth; gradually stir into juices. Return beef to the slow cooker. Cook, covered, on high 15-30 minutes or until sauce is thickened. Serve with noodles. If desired, top with minced thyme.

ROAST BEEF HORSERADISH SAUCE

Steps:

• Stir sour cream, mayonnaise, horseradish, dill, lemon juice, and salt together in a bowl until smooth.

POPOVERS WITH ROAST BEEF AND HORSERADISH

Steps:

• For the popovers: Preheat the oven to 450 degrees F; position a rack in the lower third with at least 6 inches of clearance above it. Place a baking sheet on the rack and preheat for 15 minutes.
• Meanwhile, melt 1 tablespoon of the butter and pour it in a large bowl with the eggs, milk, salt and sugar. Whisk until very well combined. Add the flour and whisk until smooth; pour into a liquid measuring cup.
• Cut the remaining butter into 12 equal pieces; put one piece in each cup of a 12-cup muffin tin. Set the tin in the oven, on top of the preheated baking sheet, and heat until the butter starts to sizzle, about 3 minutes. Remove the muffin tin from the oven and pour the batter into the cups, filling each about halfway. Return to the oven and bake until the popovers are puffed and starting to brown (do not open the oven door!), about 12 minutes. Reduce the heat to 325 degrees and continue to cook (again, without opening the oven!) until the popovers are golden brown all over, 12 to 15 minutes more. Remove the popovers from the tin onto a cooling rack. Let cool until just cool enough to handle, about 3 minutes.
• For the sandwiches: In a bowl, stir together the horseradish, sour cream and chives. Season with salt and pepper. Working one popover at a time, dollop about a teaspoon of the horseradish cream into the divot on the top of the popover; if the divot is not very deep, push in lightly with your thumb to make a deeper indentation or hole. Top with a slice or two of roast beef and then with another dollop of horseradish cream. Sprinkle with a little finishing salt. Repeat with the remaining popovers and serve immediately.

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