March 21, 2016
Prime Rib with Roasted Garlic and Horseradish Cream Sauce
This Sunday is Easter, which means my big, loud, crazy family will be getting together to cook, eat, laugh, and then eat some more. And while we still haven’t finalized our menu, I can tell you one thing is for sure...there will be no ham (gasp!). As I’ve said before in other posts, I'm just not a fan of roast ham. My apologies if it makes you sad that I’m bucking tradition with this one, but I can’t help that I, along with the rest of my family, prefer red meat and consider it the king of proteins. That being said, we have settled that we will for sure be cooking a prime rib roast this Sunday, and for that fact alone, I couldn’t be more excited.
I’m pretty sure the heavens opened up the afternoon that Holly and I finalized the recipe for this, because I’ve never tasted anything so good.
There is something about prime rib that just screams holiday, and I believe I know exactly what that is; it’s rich and juicy,salty and flavor-packed, and oh, so decadent. And if you have a meat thermometer it is also, conveniently quite easy to master. I can’t tell you how many family holidays my mom and I have stood over the prime rib poking it and saying “do you think it’s done?”, “I don’t know, it looks done, but I’m not sure.” We all know, once you cut into that baby there is no turning back. So, my big, life-saving protip is that if you don’t already own an instant read thermometer, run to the store and get one NOW! Take the guesswork out of your meat and get it right, the first time, every time. Because prime rib can and should be easy. I know our holiday dinners have been such a breeze since that little purchase.
But, enough about the temperature of the meat (you can read more on that down in the recipe), let’s talk about the flavor. There are about a thousand and one ways to season your roast. And if you're reading this, we are honored that you chose ours. With that said, we are going to keep it really, really, simple and guarantee you it will turn out delicious with our secret (okay, not at all secret) ingredient, Jonny’s Au Jus. I know what you're thinking. You’re using a prepackaged mixture to season your roast?!?!?! You better believe it. And here's why: 1. It’s how my mom made it growing up. 2. It makes the best drippings, which makes the best gravy. 3. It's just really dang good. I rest my case. We’ve doctored it up a bit in Modern Proper fashion, but I promise you that everyone at your holiday table will be begging for the recipe, and then you too, like us, will have to admit how absurdly simple it is.
The next best thing to a good prime rib is a really, really, really (have I stressed that enough?) good horseradish cream sauce to smother over your meat before pouring on the au jus. I’m pretty sure the heavens opened up the afternoon that Holly and I finalized the recipe for this, because I’ve never tasted anything so good. I’ve recently been trying to find things to cook, just to justify making another batch of this sauce, which is silly because it is good on virtually everything. Roast beef sandwiches, crispy potatoes, on a spoon...is that weird? I don't care.
We could have just stopped with the prime rib and the sauce, because let's face it...that's all you really need in life, but we decided to throw in the wonderful flavor of roasted garlic to spread onto the meat in addition to or in place of the horseradish, but we think in addition is in your best interest.
Seriously though, this is one of the most crowd pleasing meals we’ve ever made and we’re proud to brag about it. When you’re feeding the masses this weekend (or any other holiday), “ooing” and “ahhing” from your hungry guests is a sure sign of true success and we’re more than happy to help you achieve that. Seasoned home cook, or novice alike give this dish a try, add our hasselback potatoes a post back and some fresh greens and even your mother-in-law will be singing your praises. It's that good.
Prime Rib with Roasted Garlic and Horseradish Cream Sauce
Prime Rib & Roasted Garlic
|5-6 lb||bone in rib roast|
|4 tbsp||coarse sea salt|
|3 tbps||freshly ground pepper|
|1 tsp||granulated garlic|
|1 tsp||mustard powder|
|1||pack Jonny's Au Jus seasoning|
|1 tsp||freshly chopped thyme|
|2||whole garlic heads|
|2 tbsp||olive oil|
Horseradish Cream Sauce
|1/2 cup||heavy whipping cream, chilled|
|1/2 cup||sour cream|
|3-6 tbsp||prepared horseradish sauce (more if you like it hot!)|
|2 tbsp||fresh chives, chopped|
|1/2 tsp||sea salt|
- For the cream sauce whisk the chilled heavy cream in a small bowl by hand until soft peaks form. Carefully fold in the sour cream, mayonnaise, horseradish, chives and salt. Place in the refrigerator until ready to use. (Can be stored for up to one week.)
- To prepare the roast completely coat the rib roast in the coarse salt 24 hours prior to beginning to cook. Place in a baking dish on paper towels in the refrigerator uncovered. This process will allow the meat to dry, a step the it important in achieving a juicy, perfectly cooked prime rib.
- Two hours before cooking, remove roast from the refrigerator. In a small bowl mix together pepper, garlic, mustard powder, thyme and ½ of the package of Jonny’s Au Jus. Rub the roast down completely with the dry ingredient mixture. Allow to rest uncovered and come to room temperature.
- To prepare the garlic, slice the tops of the heads until garlic cloves are exposed, but the outer peel is still intact. Place each head on a small piece of foil and drizzle with olive oil. Close the foil up tightly and place in the over with the roast.
- Preheat oven to 450°. Place the roast, with bones underneath, in a roasting pan or heavy bottom skillet, such as cast iron. Cook the roast for 20 min. Without opening the oven, reduce the temperature to 325° and allow to cook for 12-14 minutes per pound for rare (15-17 for medium rare) or until the roast reads 115° with an instant read thermometer (120°-130° for medium rare). Remove the roast and the garlic from the oven and allow to rest for 20 minutes, this process with continue cooking the roast, so don’t skip it.
- Once you’ve moved the roast to a carving surface, place the roasting dish on the stove top and bring the dripping to a rapid boil, add the remaining au jus seasoning and 1 cup of water and whisk vigorously until reduced by half. Move to a serving dish.
- Using a sharp knife, carve the roast away from the bones and then in even slices for serving. Serve with horseradish cream, roasted garlic and au jus.
*There are many variables in achieving a perfectly cooked prime rib that cannot be controlled making it extremely important to use an instant read thermometer and not rely on cook time alone.