Best Rolled Beef Rib Roast With Horseradish Cream Recipes

ROLLED BEEF RIB ROAST WITH HORSERADISH CREAM

Steps:

• Let the beef roast stand at room temperature for about 1 hour.
• In a nonreactive bowl, combine the heavy cream and sour cream and whisk until smooth.
• Add the lemon juice, salt, pepper and horseradish and whisk until blended.
• Cover and refrigerate until ready to serve.
• Position a rack in the bottom of an oven and preheat to 350°F.
• In a small sauté pan over medium heat, warm 2 Tbs of the olive oil.
• Add the garlic and fry, stirring constantly, until golden, 1 to 2 minutes.
• Remove the pan from the heat and immediately skim the garlic from the oil, reserving the garlic.
• Season the beef generously with salt and pepper and rub the fried garlic over the roast.
• Set the beef on a rack in a roasting pan and roast until an instant-read thermometer inserted into the center of the meat registers 125°F for very rare to rare, 1 3/4 to 2 hours; or 130°F to 135°F for medium-rare to medium, 2 1/4 to 2 3/4 hours.
• Transfer the roast to a carving board, tent loosely with aluminum foil and let rest for 20 minutes before carving.
• (The roast will continue to cook as it rests, so you can remove it from the oven 3 to 4 degrees below the desired temperature). Meanwhile, in a medium saucepan over medium-high heat, warm the remaining 2 Tbs oil.
• Add the carrots, celery and leek, and sauté until tender and golden, 6 to 8 minutes.
• Add 4 cups of the stock and the thyme sprigs, bring to a simmer and reduce the heat to low.
• Simmer until the liquid is reduced by half, about 1 hour.
• After removing the roast from the pan, set the pan over medium heat, pour in the remaining 1 cup stock and whisk to scrape up any browned bits.
• Pour the pan juices into the simmering broth, add the chopped thyme and simmer for 10 minutes.
• Strain the sauce through a fine-mesh sieve set over a bowl.
• Skim the fat, adjust the seasonings with salt and pepper, and transfer to a sauceboat or pitcher.
• Carve the beef into 1/2-inch-thick slices and pass the sauce and the horseradish cream alongside.

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.

ROAST BEEF HORSERADISH ROLL-UPS

Steps:

• Beat the cream cheese, horseradish, and mustard together in a bowl until well blended.
• Spread a thin layer of the cream cheese mixture over each tortilla. Arrange spinach leaves evenly over the tortillas. Place two slices of roast beef over the cream cheese. Sprinkle with Cheddar cheese, dividing evenly between tortillas. Starting at one end, gently roll up each tortilla into a tight tube. Wrap with aluminum foil or plastic wrap to keep the rolls tight. Refrigerate at least 4 hours.
• To serve for lunch, unwrap and slice into 2 or 3 pieces. Only cut the rolls you will be using that day so the others do not dry out. To serve for parties, unwrap and slice the rolls diagonally into 1 inch sections, and arrange on a serving platter.

ROAST PRIME RIB OF BEEF WITH HORSERADISH CRUST

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

STANDING BEEF ROLLED RIB ROAST

Steps:

• Take your roast out of the fridge and let it sit for an hour or 2 to come down to room temperature. This will help the fibers in the meat relax and is key to a tender moist end result.
• Preheat oven to 450 degrees.
• Pat the roast dry with paper towels to get off extra moisture.
• Mix butter, mustard, horseradish and garlic together then smear all over your roast. It will be a little thick and goopy but it gives it great flavor.
• Place the roast FAT SIDE UP and or bone side down (so the fat juices will run down into the meat while cooking) into a shallow baking pan. I use a cooling rack placed into the pan then put the roast on top of that so that the roast is up off the bottom of the pan.
• Don't add water or cover the roast and once the roast is in the oven try not to open the door unless you absolutely have to.
• Insert a meat thermometer and place into the preheated oven.
• Cook uncovered for 15 minutes then reduce the temperature to 325 degrees.
• Cook until the meat thermometer reaches 135 degrees for medium rare.
• Remove from oven, place meat on cutting board and place foil over the roast. DONT CUT INTO THE MEAT!and dont take the thermometer out or it will release juices and you will ruin your tasty expensive dinner.
• Let it sit for at least 15 minutes under the foil. The temperate of the roast will continue to rise and cook the roast. I have let mine sit for 45 minutes before while i am finishing up the rest of the meal and it comes out perfect.
• IF YOU WANT AU JUS SAUCE then just pour the drippings into a glass measureing cup wait for the fat to rise to the surface and skim the fat off.
• Place the same roasting pan over the top of the stove and add 2 cups of water or beef broth.
• Bring to a boil while scrapping the bottom of the pan to get all the good crusty bits off the bottom of the pan.
• Stir in the pan drippings from the glass measuring cup and stir until bubbly.
• Taste and add salt/ pepper or beef bouillon granules if needed for added flavor.
• Serve this over sliced roast.