Standing Rib Roast With Pan Jus And Horseradish Peppercorn Cream Recipes

PRIME RIB WITH HORSERADISH CREAM

Steps:

• Place roast fat side up in a shallow roasting pan. Cut slits into roast; insert garlic slices. Sprinkle with pepper. Bake, uncovered, at 450° for 15 minutes. Reduce heat to 325°; bake 2-3/4 to 3-1/4 hours longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, in a small bowl, beat cream until soft peaks form. Fold in the horseradish, vinegar, mustard, sugar, salt and pepper. Cover and refrigerate for 1 hour., Remove roast to a serving platter and keep warm; let stand for 15 minutes. Serve with cream.

STANDING RIB ROAST WITH CABERNET AU JUS

Steps:

• Buying and trimming: When ordering the rib roast from a butcher, be sure to request a "top choice" roast cut from the small loin end; the best being ribs 12 through 10. Have the butcher cut off the chine/backbone. The rib bones look best if they are shortened and frenched, have the butcher do this for you as well.
• Preheat oven to 325 degrees F. Place the roast, rib side down, in a large roasting pan. In a small bowl mash together garlic, rosemary, thyme, salt, pepper and olive oil to make a paste. Smear the paste generously over the entire roast. Scatter the vegetables around the meat and drizzle with olive oil. Roast for about 1 1/2 to 2 hours or approximately 20 minutes per pound for medium-rare. Check the internal temperature of the roast in several places with an instant-read thermometer, it should register 120 to 125 degrees F. for medium rare.
• Remove the beef to a carving board and allow to rest for 20 minutes to let the juices settle. Note: the internal temperature of the meat will continue to rise about 10 degrees. Remove the vegetables and set aside. Pour the pan juices into a fat separator so you can use the broth for the au jus and save the fat for Yorkshire pudding. Place the roasting pan over medium-high heat. Add the cabernet and scrape up the brown bits in the bottom of the pan. Add sugar, water/beef drippings, reserved vegetables and parsley. Season with salt and pepper. Continue to cook until the wine is reduced by half, about 5 minutes. Strain the sauce through a sieve to remove the solids before serving.

STANDING RIB ROAST WITH STOUT-MUSTARD JUS

Steps:

• Combine the chopped garlic, chopped thyme, 1 tablespoon salt and 2 teaspoons pepper in a small bowl; stir in the olive oil to make a paste. Rub the garlic paste all over the rib roast and let sit at room temperature, 1 hour.
• Preheat the oven to 450 degrees F. Scatter the smashed garlic cloves, thyme sprigs, carrots, celery and onion in a large roasting pan. Place the rib roast fat-side up on top of the vegetables. Pour 1 1/2 bottles stout into the bottom of the pan. Roast until the meat begins to brown and crisp on top, about 30 minutes.
• Baste the meat with the pan juices and reduce the oven temperature to 300 degrees F. Continue to roast, basting with the pan juices every 30 minutes, until a thermometer inserted into the thickest part registers 115 degrees F to 120 degrees F for medium rare, 1 1/2 to 2 hours. Transfer to a platter or cutting board, tent with foil and let rest 30 minutes before carving.
• Meanwhile, make the jus: Set the roasting pan over 2 burners and add the remaining 1/2 bottle stout and the beef broth. Bring to a boil and cook until reduced by about one-third, 6 to 8 minutes. Strain into a fat separator, discarding the vegetables. Pour the liquid into a saucepan, leaving any fat in the cup. Bring the liquid to a simmer, then whisk in the mustard. Cover and keep warm. To carve, position the roast so the bones are pointing up, then use a chef?s knife to remove the bones in one piece; thinly slice the meat against the grain. Serve with the jus.

STANDING RIB ROAST WITH TWO SAUCES

Steps:

• Heat oven to 350ºF.
• Place meat, fat side up, in roasting pan. Press peppercorns and 2 tsp. thyme onto surface of meat. Bake 2 to 2-1/4 hours or until 135°F. Meanwhile, mix sour cream, horseradish and sugar until blended. Refrigerate until ready to serve.
• Remove meat from oven. Cover with foil; let stand 15 to 20 min. or until medium-rare doneness (145°F).
• Meanwhile, melt butter in large skillet on medium heat. Add onions; cook and stir 8 to 10 min. or until golden brown. Add mushrooms; cook and stir 6 min. or until tender. Sprinkle with flour; cook and stir 1 min. Stir in broth; simmer 5 min. or until thickened, stirring constantly. Remove from heat; stir in mustard and remaining thyme.
• Slice meat. Serve with sauces.

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.

ROLLED BEEF RIB ROAST WITH HORSERADISH CREAM

Steps:

• Let the beef roast stand at room temperature for about 1 hour.
• In a nonreactive bowl, combine the heavy cream and sour cream and whisk until smooth.
• Add the lemon juice, salt, pepper and horseradish and whisk until blended.
• Cover and refrigerate until ready to serve.
• Position a rack in the bottom of an oven and preheat to 350°F.
• In a small sauté pan over medium heat, warm 2 Tbs of the olive oil.
• Add the garlic and fry, stirring constantly, until golden, 1 to 2 minutes.
• Remove the pan from the heat and immediately skim the garlic from the oil, reserving the garlic.
• Season the beef generously with salt and pepper and rub the fried garlic over the roast.
• Set the beef on a rack in a roasting pan and roast until an instant-read thermometer inserted into the center of the meat registers 125°F for very rare to rare, 1 3/4 to 2 hours; or 130°F to 135°F for medium-rare to medium, 2 1/4 to 2 3/4 hours.
• Transfer the roast to a carving board, tent loosely with aluminum foil and let rest for 20 minutes before carving.
• (The roast will continue to cook as it rests, so you can remove it from the oven 3 to 4 degrees below the desired temperature). Meanwhile, in a medium saucepan over medium-high heat, warm the remaining 2 Tbs oil.
• Add the carrots, celery and leek, and sauté until tender and golden, 6 to 8 minutes.
• Add 4 cups of the stock and the thyme sprigs, bring to a simmer and reduce the heat to low.
• Simmer until the liquid is reduced by half, about 1 hour.
• After removing the roast from the pan, set the pan over medium heat, pour in the remaining 1 cup stock and whisk to scrape up any browned bits.
• Pour the pan juices into the simmering broth, add the chopped thyme and simmer for 10 minutes.
• Strain the sauce through a fine-mesh sieve set over a bowl.
• Skim the fat, adjust the seasonings with salt and pepper, and transfer to a sauceboat or pitcher.
• Carve the beef into 1/2-inch-thick slices and pass the sauce and the horseradish cream alongside.

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 WITH WALNUT HORSERADISH CREAM

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place meat in a roasting pan. Spread mustard over the meat.
• Roast at 425 degrees F (220 degrees C) for 45 minutes. Cover loosely with foil and continue roasting until internal temperature of roast reaches 125 degrees F (50 degrees C) for rare. Remove from oven keeping the foil loosely tented over the roast. Let stand 30 minutes. Transfer to a platter and garnish with kale, if desired.
• In a separate medium bowl, combine the cream, horseradish, lemon juice and sugar. Beat with a mixer to medium peaks. Season with salt and pepper to taste. Continue to beat until firm peaks form. Fold in the walnuts, cover and chill until you're ready to serve the roast.

BLACK PEPPER-CRUSTED STANDING RIB ROAST AU JUS

Steps:

• Place roast, fat side up, in roasting pan. Brush exposed ends of roast with vegetable oil. Sprinkle roast lightly all over with salt. Mix 8 tablespoons butter, 2 tablespoons cracked pepper, minced garlic, and 1/2 teaspoon salt in small bowl. Reserve 2 tablespoons pepper butter for sauce. Spread remaining pepper butter all over top (fat side) of roast. (Can be prepared 1 day ahead. Cover roast and reserved pepper butter separately; chill.)
• Position rack in bottom third of oven and preheat to 350°F. Roast rib roast until instant-read thermometer inserted into thickest part of meat registers 125°F for medium-rare, about 2 hours 45 minutes. Transfer roast to platter and cover loosely with foil; let rest 30 minutes (temperature will rise slightly as roast stands).
• Strain pan juices from roasting pan into measuring cup. Skim off any fat from top of pan juices; discard fat. Return pan juices to roasting pan; set pan over 2 burners. Add broth and wine to roasting pan and boil over high heat until liquid is reduced to 1 1/4 cups, scraping up any browned bits from bottom of pan, about 6 minutes. Whisk in reserved pepper butter and remaining 4 tablespoons plain butter. Season with more salt and pepper, if desired.
• Surround roast with Roasted Red Onions. Garnish with watercress. Slice roast and serve with sauce.