Best Garlic Horseradish Roast Beef Crisps Recipes

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ROAST PRIME RIB OF BEEF WITH HORSERADISH CRUST



Roast Prime Rib of Beef with Horseradish Crust image

Provided by Tyler Florence

Categories     main-dish

Time 2h15m

Yield 6 servings

Number Of Ingredients 11

1 bone in prime rib beef roast, 3 ribs, about 6 pounds
5 garlic cloves, smashed
1/4 cup grated fresh or prepared horseradish
Leaves from 2 fresh rosemary sprigs
Leaves from 4 fresh thyme sprigs
1/2 cup kosher salt
1/4 cup freshly ground black pepper
1/2 cup extra-virgin olive oil
1/2 cup dry white wine
1 tablespoon all-purpose flour
2 cups canned chicken or beef broth

Steps:

  • Preheat the oven to 350 degrees F.
  • Lay the beef in a large roasting pan with the bone side down. (The ribs act as a natural roasting rack.) In a small bowl mash together the garlic, horseradish, rosemary, thyme, salt, pepper, and olive oil to make a paste. Massage the paste generously over the entire roast. Put the pan in the oven and roast the beef until the internal temperature of the meat registers 125 degrees F on an instant-read thermometer (medium-rare), 1 1/2 to 2 hours. Remove the beef to a carving board and let it rest for 20 minutes before carving.
  • Pour off some of the pan drippings and place pan on stovetop over medium-high heat.
  • Add the white wine and bring to a simmer, scraping the bits on the bottom of the pan. Reduce the wine by half. Whisk in the flour, then add the broth and continue to cook, whisking until sauce thickens into a gravy, about 10 minutes.
  • Serve with Scalloped Potato Gratin and Roasted Red Onions.
  • 1 1/2 cups heavy cream
  • 1 sprig fresh thyme
  • 2 garlic cloves, chopped
  • 1/2 teaspoon ground nutmeg
  • Butter
  • 2 russet potatoes, peeled and cut into 1/8-inch thick slices
  • Salt and freshly ground black pepper
  • 1/2 cup grated Parmesan, plus more for broiling
  • Preheat the oven to 375 degrees F.
  • In a saucepan, heat up the cream with a sprig of thyme, chopped garlic and nutmeg.
  • While cream is heating up, butter a flameproof casserole dish. Place a layer of potato in an overlapping pattern and season with salt and pepper. Remove cream from heat, then pour a little over the potatoes. Top with some grated Parmesan. Make 2 more layers. Bake, uncovered, for 45 minutes. Sprinkle some more Parmesan and broil until cheese browns, about 5 minutes.
  • Yield: 4 to 6 servings
  • 6 tablespoons butter
  • 3 tablespoons balsamic vinegar
  • 1/2 cup honey
  • 1/2 bunch fresh thyme
  • Salt and freshly ground black pepper
  • 4 red onions, halved
  • Preheat the oven to 350 degrees F.
  • Combine the butter, vinegar, honey, thyme, salt, and pepper in a small saucepan over medium heat. Bring to a simmer and cook for 1 minute to reduce slightly. Place the onions, cut sides up, in a single layer on a baking pan. Drizzle the butter-vinegar mixture over and roast until soft and slightly caramelized, about 45 minutes.
  • Yield: 6 servings

HORSERADISH AND GARLIC PRIME RIB



Horseradish And Garlic Prime Rib image

Provided by Tyler Florence

Categories     main-dish

Time 2h35m

Yield 6 to 8 servings

Number Of Ingredients 18

1 (3-rib) prime rib beef roast, about 6 pounds
5 garlic cloves, smashed, plus 2 heads garlic, halved
1/2 cup grated fresh or prepared horseradish
1/2 cup sea salt
1/4 cup freshly ground black pepper
1/2 cup extra-virgin olive oil
2 carrots, peeled and chopped
2 parsnips
1 red onion, halved
1 tablespoon unsalted butter
Extra-virgin olive oil
2 pounds assorted mushrooms, such as cremini, oyster, shiitake, chanterelle, or white, trimmed and sliced
Leaves from 2 fresh thyme sprigs
Sea salt and freshly ground black pepper
1/2 cup Cabernet Sauvignon
1/4 cup reserved beef broth (drippings from roast) or low-sodium canned broth
1/4 cup heavy cream
1 tablespoon minced fresh chives

Steps:

  • Preheat the oven to 350 degrees F.
  • Lay the beef in a large roasting pan with the bone side down. (The ribs act as a natural roasting rack.) In a small bowl mash together the garlic, horseradish, salt, pepper, and olive oil to make a paste. Massage the paste generously over the entire roast. Scatter the vegetables and halved garlic around the meat and drizzle them with a 2-count of oil. Put the pan in the oven and roast the beef for about 1 1/2 to 2 hours for medium-rare (or approximately 20 minutes per pound). Check the internal temperature of the roast in several places with an instant-read thermometer; it should register 125 degrees F. for medium-rare. Remove the beef to a carving board and let it rest for 20 minutes. The internal temperature of the meat will continue to rise by about 10 degrees. Remove the vegetables and set aside. Pour the pan juices into a fat separator or small bowl and set aside to allow the fat and beef juices to separate. Pour off and discard the fat. You will use the tasty beef juices for the mushrooms.
  • Place a clean skillet over medium heat. Add the butter and a 2-count drizzle of oil. When the butter starts to foam. add the mushrooms and thyme; and season with salt and pepper. Stir everything together for a few minutes. Add the red wine, stirring to scrape up any stuck bits; then cook and stir to evaporate the alcohol. When the wine is almost all gone, add the reserved beef juices. Let the liquid cook down and then take it off the heat. Stir in the cream and chives, and season with salt and pepper.

PRIME RIB WITH ROASTED GARLIC AND HORSERADISH CRUST



Prime Rib with Roasted Garlic and Horseradish Crust image

Categories     Food Processor     Beef     Garlic     Roast     Passover     Horseradish     Kosher     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 6

30 large garlic cloves, unpeeled
1/4 cup olive oil
1/3 cup prepared white cream-style horseradish
1/2 teaspoon coarse salt
1 6-pound well-trimmed boneless beef rib roast
Beet, Red Onion and Horseradish Relish

Steps:

  • Preheat oven to 350°F. Toss garlic cloves and olive oil in small baking dish; cover. Bake until garlic begins to brown, about 35 minutes. Drain olive oil into processor. Cool 15 minutes. Peel garlic; place in processor. Add prepared horseradish and coarse salt. Puree until almost smooth.
  • Place rack on large rimmed baking sheet. Sprinkle beef with salt and pepper. Spread thin layer of garlic mixture on underside of beef. Place beef, garlic mixture side down, onto rack. Spread beef with remaining garlic mixture. Cover and refrigerate at least 3 hours or up to 1 day.
  • Position rack in bottom third of oven; preheat to 350°F. Uncover beef. Roast until thermometer inserted into top center registers 125°F for rare, about 1 hour 45 minutes. Transfer beef to platter; let stand 30 minutes. Scrape pan juices into small saucepan.
  • Slice beef crosswise. Rewarm juices; drizzle over beef. Serve withbeet relish .

BEEF TENDERLOIN WITH GARLIC HORSERADISH CREAM



Beef Tenderloin with Garlic Horseradish Cream image

Provided by Tom Perini

Categories     Milk/Cream     Garlic     Roast     Quick & Easy     Father's Day     Dinner     Horseradish     Beef Tenderloin     Gourmet     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 to 10 servings

Number Of Ingredients 19

For sauce
1 head garlic (1/4 pound; about 2 1/2 inches in diameter), left intact
1 teaspoon olive oil
3/4 teaspoon salt
2 cups heavy cream
1/4 cup drained bottled horseradish
1/8 teaspoon white pepper
For tenderloin
1 (3-pound) center-cut beef tenderloin roast, tied
1/2 cup cracked black pepper
2 teaspoons granulated beef bouillon
2 teaspoons salt
3/4 teaspoon cornstarch
3/4 teaspoon dried oregano, crumbled
3/4 teaspoon garlic powder
3/4 teaspoon paprika (not hot)
1 tablespoon olive oil
Special Equipment
a roasting pan with a rack; an instant-read thermometer

Steps:

  • Make sauce:
  • Put oven rack in middle position and preheat oven to 400°F.
  • Cut off and discard top fourth of garlic head. Drizzle exposed garlic with oil and sprinkle with 1/4 teaspoon salt, then wrap head tightly in foil. Roast garlic until tender, about 1 1/4 hours, then open foil and cool.
  • While garlic roasts, simmer cream in a 1 1/2- to 2-quart heavy saucepan, stirring occasionally, until reduced to about 3/4 cup, 20 to 25 minutes, then transfer to a bowl.
  • Squeeze garlic into a small bowl, discarding skins, and mash together with horseradish, pepper, and remaining 1/2 teaspoon salt using a fork.
  • Stir garlic mixture into cream, then chill until ready to use.
  • Roast tenderloin:
  • Increase oven temperature to 475°F.
  • Pat tenderloin dry. Stir together pepper, bouillon, salt, cornstarch, oregano, garlic powder, and paprika in a small bowl. Rub oil all over tenderloin, then sprinkle with spice mixture, rubbing it into meat. Put tenderloin on rack in roasting pan and roast 10 minutes, then reduce oven temperature to 425°F and cook until thermometer inserted diagonally into center of meat registers 130°F, 20 to 25 minutes for medium-rare. Let beef stand on rack in pan 10 minutes before serving.
  • Cut beef into 1/4-inch-thick slices and serve with garlic horseradish cream.

GARLIC HORSERADISH SIRLOIN ROAST



Garlic Horseradish Sirloin Roast image

Did this for dinner today, very delicious with apricot glazed carrots and garlic mashed potatoes, Mmm so good! from Canadian Living magazine.

Provided by Derf2440

Categories     Roast Beef

Time 2h10m

Yield 8-12 serving(s)

Number Of Ingredients 11

3 lbs top sirloin roast
4 garlic cloves, slivered
1/4 cup light mayonnaise
2 tablespoons prepared horseradish
1/2 teaspoon dried sage
1/2 teaspoon salt
1/2 teaspoon pepper
4 onions, thickly sliced
1 cup beef stock
1/2 teaspoon Worcestershire sauce
1 tablespoon cornstarch

Steps:

  • With a sharp knife tip, cut about 40 slits all over roast.
  • Stuff each slit with a garlic sliver.
  • In a small bowl, whisk together mayonnaise, horseradish, sage, salt and pepper, brush all over roast.
  • Place onions in centre of roasting pan, place roast on top of onions.
  • Roast in 325°F oven until thermometer registers 160°F for medium, about 2 hours.
  • Transfer to cutting board and tent with foil, let stand for 10 minutes before carving.
  • Skim fat from pan juices.
  • Pour in beef stock and Worcestershire sauce, bring to boil, stirring scraping up brown bits.
  • Whisk cornstarch with 1 tablespoon water, whisk into pan and cook, whisking until thickened and glossy, about 2 minutes.
  • Strain and serve with beef.

Nutrition Facts : Calories 57.8, Fat 2.6, SaturatedFat 0.4, Cholesterol 2.6, Sodium 334.5, Carbohydrate 7.8, Fiber 1.2, Sugar 3, Protein 1.1

GARLIC-HORSERADISH ROAST BEEF CRISPS



Garlic-Horseradish Roast Beef Crisps image

Beef roast, horseradish and Melba rounds - mix together in a terrific appetizer recipe- in just 15 minutes.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 15m

Yield 24

Number Of Ingredients 6

1/4 cup light sour cream
1/2 teaspoon prepared horseradish
1/4 teaspoon Dijon mustard, if desired
24 garlic Melba rounds or other low-fat garlic crackers
4 slices (about 1/4 lb.) cooked roast beef (from deli), each cut into 6 strips
1 tablespoon chopped fresh parsley

Steps:

  • In small bowl, combine sour cream, horseradish and mustard; blend well. Place 1 roast beef strip on each Melba round. Top each with about 1/2 teaspoon sour cream mixture. Sprinkle each with parsley. Arrange on serving platter.

Nutrition Facts : Calories 20, Carbohydrate 3 g, Cholesterol 5 mg, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Appetizer, Sodium 25 mg, Sugar 0 g

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