re: Prime Rib perfected - Christmas 2013 Edition

must have horseradish sauce. Ate at House of Prime Rib last time I was in San Fran, you cant help but overindulge. A good bottle (or 2) of Napa Cab, King's Cut of prime rib, Yorkshire pudding, and the biggest baked potato youve ever seen.......... doesnt get much better than that..........

Holy bump Batman!

Horseradish, add sour cream to the consistency you like with a bit of Lea and Perrins. Salt pepper to taste if you think it needs it.

A friend's father cooked a rib roast Sunday for the Saints - Raiders game. He rubbed it down with salt and pepper. He got the oven to 500 degrees and put the roast in and cooked the roast for 4 mins per lb. Then turned the oven off and left the roast in the oven for two hours. It came out medium to medium rare and was delicious.

Yeah that looks legit. It's now on my home screen. Post pics when done.

Funny. I was thinking of bumping this since I'm about to cook a whole ribeye in the am.

Aging it in the fridge day 1.


more to follow...

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Looks like you need to put a Brillo to that baking sheet.

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you sound like my girlfriend. imagine that.

i also put the rib roast in oven at 500 for so many mins per pound. then turn off and leave for hour and a half. do not open oven. this way when you take out you can serve right away, you do not have to let it rest. the bad thing is you can't put anything else in the oven. need to think about that if you need more oven space. to make horseradish sauce, add horseradish and sour cream a little lemon juice. then add a little of the drippings from roast. don't overdue or it will get watery

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



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