Best Rib Eye With Horseradish Butter And Root Vegetables Recipes

BUTTER BASTED RIB EYE WITH CRISPY SMASHED POTATOES AND HORSERADISH

Steps:

• Heat a large cast-iron pan over high heat.
• Salt each rib eye on 1 side. Place salt-side down in the pan and sear until brown, about 4 minutes (you may have to do in batches or use multiple pans). Salt the top side of the rib eyes and turn over. Cook until brown on the flip side, about 3 more minutes. Add the butter to the pan and allow to foam. Add garlic and thyme and baste steaks with butter. Cook, flipping every 2 to 3 minutes and continuing to baste, until desired internal temperature is reached, about 10 minutes for medium-rare. Serve with Crispy Smashed Potatoes and Horseradish.
• Preheat oil in a deep fryer to 350 degrees F.
• Cover the fingerling potatoes with cold salted water. Bring to a boil and simmer until tender, about 10 minutes. Strain. Using the back of a spatula or wooden spoon, slightly smash each potato until skin splits and potatoes are about 1/2- to 3/4-inch thick but still intact.
• Deep-fry potatoes until golden brown and crispy, 1 to 2 minutes. Remove to a sheet pan fitted with a rack to drain slightly.
• Add sour cream, horseradish and mayonnaise to a small bowl and stir to combine.
• Transfer potatoes to a serving dish. Drizzle with horseradish cream mixture.

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.

GRILLED PORTERHOUSE WITH BROWN BUTTER AND HORSERADISH

Steps:

• Prepare grill for direct- and indirect-heat cooking. Pat steak dry and season generously with salt and pepper; let stand 10 minutes. Brush grates with oil and grill steak over high direct heat, turning occasionally, until a nice crust forms, 6 to 8 minutes a side.
• Transfer to indirect heat, cover, and continue to cook, flipping once more, until a thermometer inserted into thickest part (nearest but not touching bone) registers 125°F for medium rare, 8 to 10 minutes more.
• Meanwhile, combine butter and garlic in a saucepan. Cook over medium-high heat (you can do this on the direct-heat side of the grill), swirling occasionally, until butter turns golden brown and gives off a nutty aroma, about 5 minutes. Remove from heat.
• In a bowl, toss arugula, celery and leaves, and olives with lemon juice. Slice steak from bone, then carve against the grain into thick slices. Pile salad on top of steak; drizzle brown butter generously over both. Grate horseradish over top; serve.

ROASTED BEEF RIB EYE & ROOT VEGETABLES

Steps:

• Heat oven to 350°F.
• Combine seasoning ingredients; press 1/2 onto beef roast. Combine remaining seasoning with oil in large bowl. Add vegetables; toss.
• Place roast, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 350°F oven 1 3/4 hours for medium rare; 2 hours for medium doneness. After 15 to 30 minutes, place vegetables on rack around roast; roast vegetables 1 1/2 hours or until tender.
• Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Tent with foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.) Carve roast. Serve with vegetables.

PRIME RIB WITH ROSEMARY AND HORSERADISH

Steps:

• Preheat the oven to 350 degrees F. With a sharp boning knife, trim the thick cap of fat from the front of the rib bones. Carefully scrape the remaining fat from the surface of the bones to expose, or french, the bones. Reserve the scraps for a pan sauce. Slice the three cloves of garlic. With the sharp tip of the knife, make shallow incisions in the meat and insert the garlic and rosemary leaves. Tie up the roast with kitchen twine. Mix the black pepper, sea salt, and horseradish and press into the surface of the roast (set aside any remaining horseradish mixture for garnish). Allow the roast to rest at room temperature for a few hours before cooking.
• Heat half the olive oil in a large, wide sauté pan over medium heat. Gently lay the roast in the pan and brown on all sides, about 10 minutes. (The meat can be browned in advance, if you''re pressed for time.) Continually baste the surface of the roast with the cooking fat from the pan, adding more olive oil as needed. Cut the head of garlic in half crosswise and add to the pan, along with the butter and a few sprigs of thyme. Transfer the roast and garlic halves to a roasting pan with a wire rack and cook in the oven, 45-60 minutes. Set the browning pan aside for the pan sauce. The meat is medium-rare when an internal thermometer reads reads 125 to 130 degrees F at the thickest point along the bone. Remove roast from the oven and allow to rest while you prepare the pan sauce.
• Bring the sauté pan back to medium heat and add the red wine. Scrape the cooked meat bits and herbs off the bottom of the pan, and simmer until the wine has nearly cooked off. Add the demi-glace or chicken stock, and a little water if necessary. Simmer briefly, then pour the pan sauce through a fine-mesh strainer and set aside.
• To cut and serve the roast: first, remove the strings. Cut the eye of the roast from the bones and thinly slice the meat across the grain. Lay the slices on a platter, drizzle with the pan sauce, some of the reserved horseradish mixture, and roasted garlic halves. Serve immediately.

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.