Standing Rib Roast With Pan Jus And Horseradish Peppercorn 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

STANDING RIB ROAST WITH HORSERADISH SAUCE AND YORKSHIRE PUDDING

Steps:

• Sprinkle roast with pepper, herbs, onions and garlic. Place fat side up on a rack set into a roasting pan. Roast in a preheated 350°F oven for 2 hours or until a meat thermometer inserted in the thickest part registers 150°F for medium, rare. Pour off fatty part of the drippings from roasting pan and use for pudding and sauce. Keep roast warm.
• For the pudding; turn oven to 425°F In a bowl, mix flour and salt. Add eggs and milk, beat with electric mixer until well blended. Pour 1/2 cup beef drippings or melted butter into a 9 x 13 x 2 inch pan; tilt pan to cover bottom evenly. Pour batter into pan. Bake for 10 minutes, then lower temperature to 325°F for 30 minutes. Bake until puffed and brown. Cut into squares to serve. For individual servings, divide batter between 8 greased custard cups or popover pan. Bake the same length of time.
• While pudding is baking, prepare sauce. In a 1 1/2 quart saucepan, heat drippings and stir in flour. Stir over low heat for 10 minutes. Gradually add beef broth and half and half. Stir over medium heat until sauce bubbles and thickens. Stir in horseradish and salt and pepper to taste.
• Place roast on platter and garnish with sautéed onions and cherry tomatoes. Can also be garnished with long needled pin boughs and red onion flowers. To prepare onion flowers, peel small red onions. Starting at the pointed end, cut onions into quarters, cutting to within 1/2 inch of the bottom. Cut each quarter into 1/8 inch wide strips to within 1/2 inch of the bottom. Place in cold water and onions will open to resemble chrysanthemums. Serve pudding separately and pass sauce. Makes 8 servings.
• The Joy Of Christmas.

STANDING RIB ROAST W/GARLIC HORSERADISH CRUST

Steps:

• 1. Please let Rib roast come to room temperature before putting in oven to roast. At least and hour or so, longer if roast is almost 9 pounds like mine was. THIS RECIPE WAS LOOSELY BASED ON A RECIPE I saw AT NEW GOURMET & also from my old recipe by Tyler Florence of Food Net Work.
• 2. PREHEAT OVEN TO 450 DEGREES F. While oven is preheating , prepare the base marinade for the meat.
• 3. In a small bowl crush the garlic cloves,add the horseradish, olive oil, steak seasoning, and other spices. Combine together to form a paste. Make small slits about 1/2 inch to 3/4 inches deep, in roast and work some of the paste into meat to add flavor as the roast cooks.
• 4. Generously massage the paste over entire roast sides bottom, leaving no areas untouched by the paste. This really does add the flavor to the roast. Put roast into roasting pan with the bone side down. Using the bone as a rack for the roast.
• 5. Then place roast into preheated 450 degree oven for 20 minutes. Then REDUCE TEMPERATURE to 350 degrees F. AND CONTINUE TO COOK FOR ABOUT 2 HOURS OR UNTIL ROAST REACHES AN INTERNAL TEMPERATURE OF ABOUT 125 degrees F. for RARE, Medium 140 degrees F. You do not want to cook a prime Rib Roast to the well done stage, it will be tough. It is best to cook to no more than the medium rare stage and then NUKE IT IN THE MICROWAVE if it is not well enough to your likeing.
• 6. Remove roast from oven to a carving board and allow it to sit for at least 20 minutes to redistribute juices, BEFORE YOU BEGIN TO CARVE IT.
• 7. Becausae of the salt content in this recipe, I do not use the pan drippings to make an au jus.

EASY STANDING RIB ROAST

Steps:

• Preheat oven to 475 degrees F (245 degrees C).
• Brush rib roast lightly with olive oil. Rub sea salt, black pepper, and garlic into the roast. Place fatty-side up on a rack set inside a shallow pan.
• Roast in the preheated oven until browned, about 30 minutes. Reduce oven temperature to 325 degrees F (165 degrees C) and tent pan with aluminum foil. Continue cooking until an instant-read thermometer inserted into the center of the rib roast registers 140 degrees (60 degrees C), about 1 hour.
• Let rib roast stand for 10 to 20 minutes before carving.

STANDING RIB ROAST WITH PAN JUS AND HORSERADISH-PEPPERCORN CREAM

Steps:

• For sauce: Drain green peppercorns, reserving the brine. Crush the peppercorns in a mortar and pestle. Whisk into sour cream, together with horseradish. If desired add a bit of brine. Cover and refrigerate for at least 8 hours and as long as 3 days. For roast and jus: Pat roast dry. Rub 2 T Worcestershire sauce over entire surface and set aside for a few minutes. Sprinkle mustard evenly over roast, rub it in, and set aside a few more minutes. In a small bowl, combine black pepper and thyme. Sprinkle evenly over roast, pressing gently so it adheres. Cover tighly with plastic wrap, transfer to a rimmed plate, and refrigerate for at least 8 hours or as long as 24 hours. Remove roast from fridge 1 hour before roasting. Preheat oven to 450. Transfer roast, fat side up, to shallow roasting pan and season with salt. Transfer to oven and immediately drop temp to 350. Cook 23-30 min per pound for medium rare, occasionally checking internal temp in several places with an instant-read thermometer (145 for medium rare.) Remember temp will continue to rise slightly even after roast comes out of oven, so you'll take it out about 10 degrees "early." After first hour of roasting, scatter carrots, celery, onion and garlic in pan. When roast is at right temp, take out of oven and let it stand on a cutting board for 20-30 minutes before carving. Meanwhile, skim and discard any fat from pan, leaving behind only the drippings. Place roasting pan on stovetop over medium heat. Add stock/broth and 1 T Worcestershire and cook, using a wooden spoon to scrape the bottom of the pan. Remove from heat and strain pan juices into a small saucepan. Return juices to medium heat and simmer gently about 20 minutes or until ready to carve. Season with salt and pepper to taste. When serving, pass pan jus and horseradish sauce on the side.