Mustard Prime Rib 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

MUSTARD-CRUSTED BONELESS PRIME RIB ROAST WITH CREAM SAUCE

Steps:

• Season roast all over with 2 Tbsp. steak seasoning. Transfer to a wire rack set inside a rimmed baking sheet and let sit at room temperature 1 hour.
• Preheat oven to 225°F. Roast beef until an instant-read thermometer inserted into the center registers 120°F, 3 1/2-4 hours (start checking every 5-10 minutes after 3 1/2 hours). Tent with foil and let sit at least 30 minutes and up to 1 hour. Increase oven temperature to 500°F.
• Meanwhile, whisk sour cream, horseradish, pepper, salt, and 1/4 cup mustard in a small bowl; set aside.
• Remove string from roast; discard. Stir butter and remaining 1/4 cup mustard in another small bowl. Using a pastry brush, thickly coat roast with mustard-butter sauce. Coat with remaining 2 Tbsp. steak seasoning. Roast beef until a brown crust forms, 5-10 minutes. Transfer to a cutting board and carve. Serve with sour cream sauce alongside.
• Do Ahead
• Sour cream sauce can be made 1 day ahead. Transfer to an airtight container and chill.

PRIME RIB ROAST WITH MUSTARD HORSERADISH SAUCE

Steps:

• Two hours before roasting, remove the meat from the refrigerator and allow it to come to room temperature.
• Preheat the oven to 500 degrees F (see note).
• Place the oven rack on the second lowest position.
• Place the roast in a pan large enough to hold it comfortably, bone-side down, and spread the top thickly with the salt and pepper.
• Roast the meat for 45 minutes.
• Without removing the meat from the oven, reduce the oven temperature to 325 degrees F and roast for another 30 minutes.
• Finally, increase the temperature to 450 degrees F and roast for another 15 to 30 minutes, until the internal temperature of the meat is 125 degrees F.
• (Be sure the thermometer is exactly in the center of the roast.) The total cooking time will be between 1 1/2 and 1 3/4 hours.
• Meanwhile, make the sauce.
• Remove the roast from the oven and transfer it to a cutting board.
• Cover it tightly with aluminum foil and allow the meat to rest for 20 minutes.
• Carve and serve with the sauce.
• Note: Be sure your oven is very clean before setting it at 500 degrees F.
• For Mustard horseradish sauce: Whisk together the mayonnaise, mustards, horseradish, sour cream, and salt/pepper in a small bowl.

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. Scatter the vegetables around the meat and drizzle them with a 2-count of oil. Put the pan in the oven and roast the beef for about 1 1/2 to 2 hours for medium-rare (or approximately 20 minutes per pound). Check the internal temperature of the roast in several places with an instant-read thermometer; it should register 125 degrees F. for medium-rare. Remove the beef to a carving board and let it rest for 20 minutes. The internal temperature of the meat will continue to rise by about 10 degrees. Remove the vegetables and set aside. Pour the pan juices into a fat separator or small bowl and set aside to allow the fat and beef juices to separate. Pour off and discard the fat. You can use the tasty beef juices for Sauteed Mushrooms.

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.

HORSERADISH CREAM FOR STANDING RIB ROAST

Steps:

• Whisk all the ingredients together in a medium bowl. Cover, and refrigerate for up to 1 day. Stir before serving.

HORSERADISH CREAM SAUCE

Steps:

• Stir the mayonnaise, horseradish, and Dijon mustard in a bowl until evenly combined. Fold in the whipped cream, then season to taste with sugar, salt, and pepper.