Monday, January 17, 2011

Prime Rib with Horseradish Cream Sauce

***This recipe was found in Taste of Home magazine, submitted by Margaret Ann Dady of Grand Island, NE***

1 bone-in beef rib roast (6-8 lbs)
3 garlic cloves
1 tsp pepper

Cream Sauce:
1 cup heavy whipping cream
2 tbsp prepared horseradish
2 tsp red wine vinegar
1 tsp ground mustard
1/4 tsp sugar
1/8 tsp salt
Dash of pepper

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. (Medium-rare = 145*, Medium = 160*, Well-done = 170*)

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 patter and keep warm. Let stand for 15 minutes. Serve with cream. Yield: 12 servings.

I bought a roast---the most expensive piece of meat I've ever seen in my life---and had high expectations. I had so many conflicting recipes on how to cook prime rib, but the main thing was to cook it slow and on a low temperature. Unfortunately, the company I was serving it for wasn't keen on having the roast served the way you get it at a restaurant, so it ended up being more done than I would have liked. It was juicy enough, but the flavor just wasn't there. I vow to try this again and to really take my time with it. The other disappointing part was that as I was making the cream sauce, I realized that I was out of dry mustard. That botched the whole thing so my guests had to eat their meat with thick and creamy regular horseradish rather than this fabulous sauce that I was looking forward to.

Family Chef's Grade: n/a

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