HORSERADISH CREAM SAUCE FOR PRIME RIB
This is the best horseradish sauce I have come up with, I've never tasted a better one! It's the perfect blend of creamy, spicy, and flavorful. This is the ideal compliment for so many foods in addition to prime rib: roast beef, ham, pork loin, onion rings, and chicken strips. I add extra horseradish for my taste, as I love the flavor.
Provided by Kaye Lynn
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h5m
Yield 12
Number Of Ingredients 10
Steps:
- Combine mayonnaise, sour cream, horseradish, ketchup, paprika, salt, cayenne pepper, hot sauce, oregano, and pepper in a bowl; stir to combine. Refrigerate for at least 1 hour before serving to meld flavors.
Nutrition Facts : Calories 78.8 calories, Carbohydrate 1.1 g, Cholesterol 5.6 mg, Fat 8.3 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 1.7 g, Sodium 124.1 mg, Sugar 0.5 g
DIPPING SAUCE FOR BAKED HAM OR PRIME RIB
A friend and I had this at a fancy restaurant many many yrs ago...and she recreated it in her own kitchen...and pasted it on to me. It is sooo yummy!!! I know it sounds weird...but please try it...and of course, you can half or even quarter the recipe if you just don't know if you'll like it. :)
Provided by Wendy Rusch
Categories Dips
Number Of Ingredients 3
Steps:
- 1. whip the cream in a chilled bowl with powdered sugar until soft peaks form, stir in horseradish and serve with baked ham or prime rib
PRIME RIB
The Pioneer Woman host, her husband, Ladd, and their kids go to great lengths on Christmas Eve so they can sleep in and do nothing the next day. Ladd gives the cattle a double feeding, and Ree serves her big holiday meal, a prime rib feast. "When the meat comes to the table, that's the moment we all get excited about Christmas," she says. Ree keeps the rest of the menu simple: Yorkshire pudding (made with beef drippings), roasted potatoes, and mushrooms cooked in red wine. "It's a Christmas Eve tradition everybody loves," she says.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h40m
Yield 12 to 18 servings
Number Of Ingredients 13
Steps:
- Move the oven rack to the bottom and preheat the oven to 500 degrees F, then start with the seasoning: Grab the peppercorns and throw them in a big plastic bag and pound them with a rolling pin to break them open. Pull the leaves off the rosemary and thyme sprigs. Throw the crushed peppercorns into a bowl with the salt and herb leaves and add the minced garlic. Use your fingers to toss it all together, then set it aside.
- Place the beef, fat-side up, on a rack in a roasting pan. Drizzle the olive oil all over the surface and rub it in with your hands. Sprinkle the peppercorn-herb-salt mixture all over the surface of the beef, pressing it lightly with your hands.
- Roast the beef 45 minutes for the first stage. Reduce the oven temperature to 300 degrees F and insert a meat thermometer sideways into the roast. Roast the beef an additional 1 hour 15 minutes to 1 hour 30 minutes, or until the thermometer registers 120 degrees F to 135 degrees F in the center for medium rare. (The meat will continue to cook for a bit after you remove it from the oven.)
- Remove the beef from the rack and let it rest about 15 minutes to allow the juices to redistribute throughout the meat. When you're ready to serve, carve it into slices of your preferred width.
- Make the batter before removing the prime rib from the oven: Combine the eggs and half-and-half in a bowl and whisk until they're totally combined. Throw the flour and 2 teaspoons salt into a sifter and sift them straight into the bowl. Whisk until it's nice and smooth, then refrigerate until the prime rib is ready.
- After the beef is removed from the pan, increase the oven temperature to 450 degrees F. Use a slotted spoon to remove the peppercorns, herbs and excess salt from the drippings. Pour the remaining drippings into a separate container. They should be speckled and lovely!
- Pour a small amount (about 1/2 teaspoon or so) of the drippings into each cup of a standard muffin pan and place the pan in the hot oven for a couple of minutes, or until just before the drippings begin to smoke.
- Carefully remove the pan from the oven and immediately fill the muffin cups about 1/2 to 2/3 full. Bake 13 to 14 minutes, or until they've "popped" about as much as they can pop. Serve them in a basket with a pretty napkin right next to the prime rib.
HORSERADISH-MUSTARD SAUCE FOR HAM
Make and share this Horseradish-Mustard Sauce for Ham recipe from Food.com.
Provided by Aroostook
Categories Sauces
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- Mix until well blended.
- Makes about 1 1/2 cups.
Nutrition Facts : Calories 557.8, Fat 43.7, SaturatedFat 12.9, Cholesterol 60.2, Sodium 1448.2, Carbohydrate 41.6, Fiber 5.1, Sugar 22.8, Protein 5.5
HAM DIPPING SAUCE
Make and share this Ham Dipping Sauce recipe from Food.com.
Provided by genifer32
Categories Sauces
Time 25m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients in a sauce pan.
- Boil on medium to low heat until mixture thickens (about 1 minute).
- Dip ham into the sauce or add to a ham sandwich.
Nutrition Facts : Calories 135.1, Fat 0.1, Sodium 88, Carbohydrate 34.9, Fiber 0.4, Sugar 32.9, Protein 0.2
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