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re: Prime Rib perfected - Christmas 2013 Edition
Posted on 11/20/12 at 3:41 pm to fleaux
Posted on 11/20/12 at 3:41 pm to fleaux
We just ordered our 10# prime rib for thanksgiving dinner...
I'll be sure to take some pictures using this method I found. I can't wait, honestly.
Does anyone have a good horseradish sauce recipe?
I'll be sure to take some pictures using this method I found. I can't wait, honestly.
Does anyone have a good horseradish sauce recipe?
Posted on 11/20/12 at 3:43 pm to KosmoCramer
Holy bump Batman!
Posted on 11/21/12 at 10:13 am to KosmoCramer
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
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