Name: Prime Rib Roast with Au Jus and Horseradish Cream
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 12 servings
Cuisine: American
Ingredients: 8 lb prime rib roast, bone-in; 1/2 cup unsalted butter, softened; 2 tbsp fresh rosemary, finely chopped; 1 tbsp fresh thyme, finely chopped; 1 tbsp garlic powder; 1 tbsp Creole seasoning; 2 tbsp Dijon mustard; 1 tbsp Worcestershire sauce; salt, to taste; 1 head garlic, cloves separated and thinly sliced; 2 carrots, roughly chopped; 2 celery stalks, roughly chopped; 1 large onion, quartered; 1 head garlic, top sliced off; 1 cup sour cream; 3 tbsp creamy horseradish sauce; 1 tsp Worcestershire sauce; 2 tbsp fresh chives, chopped; black pepper, to taste; 1 tbsp all-purpose flour; 2 cups beef broth; 1 cup dry red wine; 1 tbsp Worcestershire sauce

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Prime Rib Roast with Au Jus and Horseradish Cream | CookOS

Ingredients

8 lb prime rib roast, bone-in
1/2 cup unsalted butter, softened
2 tbsp fresh rosemary, finely chopped
1 tbsp fresh thyme, finely chopped
1 tbsp garlic powder
1 tbsp Creole seasoning
2 tbsp Dijon mustard
1 tbsp Worcestershire sauce
salt, to taste
1 head garlic, cloves separated and thinly sliced
2 carrots, roughly chopped
2 celery stalks, roughly chopped
1 large onion, quartered
1 head garlic, top sliced off
1 cup sour cream
3 tbsp creamy horseradish sauce
1 tsp Worcestershire sauce
2 tbsp fresh chives, chopped
black pepper, to taste
1 tbsp all-purpose flour
2 cups beef broth
1 cup dry red wine
1 tbsp Worcestershire sauce

23 Ingredients

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Instructions

1
Prepare the herb butter by combining softened butter, chopped rosemary and thyme, garlic powder, Creole seasoning, salt, Dijon mustard, and 1 tbsp of Worcestershire sauce in a bowl. Mix until well combined.
2
Pat the prime rib roast completely dry with paper towels. This is crucial for the butter to adhere properly.
3
Using a paring knife, make deep incisions all over the top fat cap of the roast.
4
Dip a sliver of garlic in the herb butter, sandwich it with a small piece of fresh rosemary, and stuff it deep into one of the incisions. Repeat this process until the entire roast is studded with garlic and rosemary.
5
Slather the remaining herb butter all over the entire surface of the roast, ensuring it's fully coated.
6
In a roasting pan, create a bed of aromatics with chopped carrots, celery, onion, and a head of garlic with the top sliced off. Place the buttered roast on top.
7
Insert a meat thermometer into the thickest part of the roast, avoiding bone. Roast in a preheated oven at 500°F (260°C) for 15 minutes.
8
After 15 minutes, reduce the oven temperature to 325°F (163°C). Continue roasting for about 13 minutes per pound, or until the internal temperature reaches 120°F (49°C) for a perfect medium-rare.
9
While the roast cooks, prepare the horseradish cream sauce. In a container, combine sour cream, creamy horseradish sauce, 1 tsp Worcestershire sauce, black pepper, and chopped chives. Mix well and refrigerate.
10
Once the roast reaches 120°F, remove it from the oven. Transfer it to a cutting board, tent loosely with aluminum foil, and let it rest for at least 20 minutes. The internal temperature will continue to rise as it rests.
11
To make the au jus, strain the drippings from the roasting pan. Skim the fat off the top and reserve 2 tablespoons of it.
12
In a saucepan over medium heat, add the 2 tablespoons of reserved beef fat. Whisk in the flour to create a roux and cook for one minute.
13
Gradually whisk in the beef broth, red wine, and 1 tbsp of Worcestershire sauce. Bring to a simmer and cook until slightly thickened.
14
After the roast has rested, cut the twine and remove the bones (save them for later!). Slice the roast against the grain to your desired thickness.
15
Serve the sliced prime rib with the warm au jus and the chilled horseradish cream sauce.

Prime Rib Roast with Au Jus and Horseradish Cream

Ingredients

23 Ingredients

Instructions

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