Best Horseradish Sauce For Standing Rib Roast Martha Stewart Recipes

ROAST BEEF WITH SHALLOTS

Steps:

• Season beef with 2 tablespoons salt and 1 teaspoon pepper. Wrap with plastic and refrigerate at least 8 hours and up to 1 day. Unwrap and let stand at room temperature 1 hour.
• Preheat oven to 350 degrees. Heat a large skillet (preferably cast iron) over medium-high. Add 2 tablespoons oil and brown beef all over, 12 to 14 minutes. Transfer to a plate; carefully pour oil from skillet and discard.
• Place shallots in a single layer in bottom of skillet; drizzle with 1 tablespoon oil. Stir together garlic, mustard, and 2 tablespoons oil; rub mixture all over beef. Lay 1 handful of herbs down center of skillet. Place beef on top, fat-side up. Transfer to oven and roast 45 minutes.
• Place remaining handful of herbs on top of beef; drizzle herbs with remaining 1 tablespoon oil. Return to oven and roast until a thermometer inserted in thickest part of roast reaches 105 degrees for rare, 10 to 20 minutes. Transfer roast to a cutting board and shallots to a serving platter, loosely tent both with foil, and let stand at least 30 minutes.
• Return skillet to medium-high heat. Stir in vermouth; bring to a boil and cook, stirring occasionally, until just a few tablespoons remain, 5 to 7 minutes. Strain through a fine-mesh sieve and let cool 10 minutes.
• Whip heavy cream to stiff peaks. Fold in sour cream, cayenne pepper, horseradish, and vermouth mixture. Season with salt. Store horseradish cream in refrigerator until ready to serve, or up to 3 days.
• Remove twine from roast; thinly slice across the grain and serve, with horseradish cream, shallots, and mostarda.

YORKSHIRE PUDDING FOR STANDING RIB ROAST (MARTHA STEWART)

Steps:

• Sift together flour and salt. Place in bowl; make a well, and place eggs in center.
• Slowly whisk eggs into mixture until a paste forms. Gradually whisk in 1/2 cup milk. Gradually whisk in remaining milk. Cover with plastic; chill 4 hours-overnight.
• When "Standing Rib Roast" is finished, set oven at 425 degrees. Deglaze pan, and pour 1/4 cup of the reserved pan drippings into roasting pan. Heat pan and drippings until very hot, 5 minutes.
• Remove batter from refrigerator, and shake/whisk well; quickly pour into HOT pan. Cook until crisp and golden brown, 20-30 minutes.

PRIME RIB ROAST

Steps:

• Place oven rack on lower level. Preheat oven to 450 degrees. Rub roast all over with salt and pepper. Transfer to heavy 13-by-16-inch metal roasting pan. Arrange fat-side up. Place short ribs in pan.
• Cook 20 minutes. Reduce oven temperature to 325 degrees, and continue cooking until an instant-read thermometer inserted in the thick end of roast (not touching a bone) reaches 115 degrees, about 1 hour and 25 minutes. If it hasn't, return it to oven; check temperature at 10-minute intervals.
• Transfer roast to platter; set aside in warm spot for juices to collect. (As roast rests, temperature will increase about 10 degrees.) Do not tent, or crust will get soggy. The short ribs can be eaten as a snack, or reserved to make flavorful soups.
• Pour fat and all dark drippings out of pan into a fat separator; set aside.
• Place roasting pan over medium-high heat. Pour red wine into pan; scrape bottom with wooden spoon, scooping up crispy bits to deglaze pan. Add the drippings that have settled to the bottom of the fat separator, making sure not to add the fat. Cook until reduced by half, 5 to 8 minutes. Place a fine sieve in a medium heatproof bowl. Pour juices into strainer. Using a wooden spoon, press down on solids to extract juices. Discard solids. Serve the juices warm with the prime rib.

PRIME RIB WITH HORSERADISH SAUCE

Steps:

• Preheat oven to 450°. Brush roast with oil; rub with pepper. Place roast, fat side up, on a rack in a shallow roasting pan. Bake, uncovered, 15 minutes. , Reduce heat to 325°. Bake 2-3/4 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting with pan drippings every 30 minutes. , Let stand 10-15 minutes before slicing. Meanwhile, in a small bowl, combine the sauce ingredients. Serve with beef.

RIB ROAST OF BEEF WITH BEETS, POTATOES, AND HORSERADISH

Steps:

• Preheat oven to 400 degrees. Place garlic in a mortar, along with 1/4 cup rosemary leaves, anchovy, and lemon zest; mash together with a pestle. Add olive oil and rub mixture all over beef. Place onions, carrots, and rosemary sprigs in the bottom of a large roasting pan and season with salt and pepper; place beef on top of vegetables. Roast for 2 1/2 hours or continue roasting until meat has reached desired degree of doneness. Transfer beef to a platter and let stand 30 minutes.
• Drain all but about 1 tablespoon fat from roasting pan. Place roasting pan over medium heat and add flour and 1/2 cup water. Using a potato masher, mash carrots and onions into the flour and water, scraping up any brown bits from the bottom of the pan as you mash. Strain gravy through a fine mesh sieve set over a bowl; discard solids.
• In a medium bowl, mix together marjoram, creme fraiche, and lemon juice. Add horseradish; season with salt and pepper. Slice beef and serve with roasted beets and potatoes, gravy, and creme fraiche.

HORSERADISH SAUCE

Steps:

• In a medium bowl, combine yogurt, chives, horseradish, and lemon juice; season with salt and pepper.

SUNDAY RIB ROAST

Steps:

• Two hours before roasting, remove the meat from the refrigerator and allow it to come to room temperature.
• Preheat the oven to 500 degrees F (see Cook's Note).
• Place the oven rack on the second lowest position.
• Place the roast in a pan large enough to hold it comfortably, bone-side down, and spread the top thickly with the salt and pepper. Roast the meat for 45 minutes. Without removing the meat from the oven, reduce the oven temperature to 325 degrees F and roast for another 30 minutes. Finally, increase the temperature to 450 degrees F and roast for another 15 to 30 minutes, until the internal temperature of the meat is 125 degrees F. (Be sure the thermometer is exactly in the center of the roast.) The total cooking time will be between 1 1/2 and 1 3/4 hours. Meanwhile, make the sauce.
• Remove the roast from the oven and transfer it to a cutting board. Cover it tightly with aluminum foil and allow the meat to rest for 20 minutes. Carve and serve with the sauce.
• Whisk together the mayonnaise, mustards, horseradish, sour cream, and salt in a small bowl.

STANDING RIB ROAST

Steps:

• Remove any excess fat from the roast, leaving a thin layer. In a small bowl, combine dry mustard, sugar, and Dijon mustard. Brush mixture over the fat and cut surfaces of the roast. Refrigerate for at least 2 hours or up to overnight.
• Heat oven to 450 degrees. Set the roast, rib-side down, in a heavy, shallow roasting pan. (The ribs act as a natural rack.) Using a paring knife, score the fat. Season with salt and pepper. Roast for 15 minutes. Reduce heat to 350 degrees and continue to roast, basting every 15 minutes, until it reaches a temperature of 125 degrees for medium rare on an instant-read thermometer. Remove roast to a platter. Let rest for 15 minutes before carving.
• Pour off all but 2 tablespoons of fat from the roasting pan. Set pan on stove over medium heat. Simmer until juices begin to darken, 1 to 2 minutes. Whisk in flour and cook, scraping up caramelized bits, until flour is deep golden brown, about 3 minutes. Add stock and bring to a boil, stirring until thickened. It should very lightly coat the back of a spoon. Season with salt and pepper. Strain gravy and serve with potatoes, brussels sprouts, and horseradish sauce.