Easy Prime Rib with Au Jus Recipe and Perfect Creamy Horseradish Sauce (2024)

FAQs

Why is horseradish served with prime rib? ›

Horseradish sauce is a wonderful addition to prime rib. It elevates the meat and tenderizes it. My favorite sauce consists of prepared horseradish, sour cream, Worcestershire sauce, smooth mustard, Garlic Jalapeño Rub, salt, pepper, and champagne vinegar.

In your large bowl, add in your grated horseradish, sour cream, mayonnaise, heavy cream, dijon mustard, apple cider vinegar, salt, black pepper, and cayenne pepper. Using a whisk, stir everything together for 1-2 minutes, or until your horseradish sauce has a smooth creaminess and even consistency.

How do restaurants make prime rib so tender? The secret to restaurant-style prime rib is cooking the meat super slow at low temperatures. I recommend cooking prime rib at no higher than 200 degrees F. This cooks the meat very slowly, turning the fat into butter and rendering the proteins juicy and soft.

Prepared horseradish is made with grated horseradish root, vinegar, and salt. Prepared horseradish is not the same as horseradish sauce but is an ingredient in it. Horseradish sauce combines prepared horseradish with cream, sour cream, or mayonnaise, which makes it milder and creamier.

Called raifort in French, horseradish has previously been confined to Alsace and parts of Brittany, where, unlike in Britain, it is often grown in vegetable gardens. A member of the cabbage family, the plant is grown all summer and then harvested for its large root.

Mix garlic, olive oil, salt, pepper, and thyme together in a small bowl. Place roast in a roasting pan with the fatty side up. Spread mixture over the top of roast; let roast sit out until it is at room temperature, no longer than 1 hour.

Do you cover prime rib roast when cooking? You can cover rib roast when cooking after searing it to help it retain some of its moisture, but it's not necessary. For the best results, leave the roast uncovered until you remove it from the oven or grill and place it at room temperature for resting.

Searing is an important part of roasting a prime rib. Searing the roast first will kill the surface bacteria, which is a nice touch, especially when you are roasting at lower temperatures.

Like all condiments, horseradish is incredibly versatile. It's used to add a kick of heat to everything from bloody Marys to deviled eggs, and is also great as an accompaniment to rich dishes, like beef tenderloin and potato gratin.

The best part is that this sauce doesn't mask the succulent, meaty flavors we want to taste. Instead, it acts as a palette cleanser between each bite. It's no wonder why creamy horseradish sauce is always served with the best cuts of meat!

Why is horseradish served with beef? ›

Lighter than buttery, creamy sauces like béarnaise, horseradish has a bite that won't mask the flavor of your meats. Rather, it will help cleanse your palate so you can enjoy meat-heavy dishes with the contrast in flavors horseradish provides, which keeps your palate awake.

Cooked low and slow in the oven and finished with a blast of heat for the juiciest, most flavorful, evenly cooked prime rib roast. Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site.

Prime rib should be cooked at 500F for 15 minutes, then lowered to 325F for the remainder of the cook time. A good slow roasting prime rib temp is 325F. It is the perfect temperature for medium rare prime rib.

Start by cooking your prime rib at 500°F for 15 minutes and then lower the oven temperature to 325° F and cook for 10-12 min per pound for rare, or 13-14 min per pound for medium rare, or 14-15 min per pound for medium well.

The History of Horseradish

It eventually trotted into Europe, where it became a staple for its medicinal qualities and as a fiery addition to meat and oysters. In England, by the late 1600s, horseradish had galloped into the culinary scene, becoming a beloved accompaniment for beef and oysters.

There's good reason why horseradish and steak is a marriage made in heaven – the tangy, spicy horseradish foils the buttery mouthfeel of a steak – no wonder it's also an essential element of steak tartare. Famous for its hot, piquant bite, Mandys Horseradish will wake up your palate and your senses.

Horseradish, because of its piquancy, is also an indispensable ingredient in steak tartare--it civilizes the raw meat. The Romans used to eat mustard seeds with beef. Well, that can be considered a civilizing influence.