How to Cook Prime RibThere are occasions that call for a champagne toast, holiday gatherings that all but require roast turkey or smoked ham, but when you're celebrating something so big you need to pull out all the stops, you'll want to know how to cook prime rib. Prime rib, sometimes called a standing roast, is the piece de resistance of beef roasts. It can be served with or without ribs and can satisfy a hungry crowd. But it's not inexpensive, so you'll want to make sure you get it perfect.
That said, with the right recipe, cooking a prime rib to perfection doesn't have to be an intimidating task. This prime rib recipe uses a mustard and garlic rub to coat the meat as it cooks and a heavy cream horseradish sauce--a bold yet elegant combination of flavors that you won't soon forget.
Hey everyone! I'm Judith with recipe.com and today I'm gonna be showing you how to make Prime Rib with Creamed Horseradish, doesn't that sound great, a really good dish for special occasions and the holidays. So, what you'll need is 14 ounces of beef broth. We have a 1/3 of a cup of prepared horseradish, a 1/3 of a cup of heavy cream, a 1/4 cup of cognac, 2 tablespoons of Dijon mustard, 2 teaspoons of freshly crushed pepper, 1 tablespoon of minced garlic, and 2-1/2 teaspoons of kosher salt, and right here, we have a 9-pound prime rib. The bone and meat tied together with kitchen twine, so you can get your butcher to do that for you. So, this 9-pound prime rib will make about 4 ribs right there. So first of all, let us get our salt and we're gonna sprinkle it on top our prime rib. Now before I do that let me just tell you, I have put our oven to 450-degrees Fahrenheit and I've put our prime rib on top of-- of broiler pan. You can also use a roasting pan but make sure you have something that elevates the prime rib, so we've got a nice rack here and it's great to have the holes in the rack too. That way, the juices will come down into our main pan. So, we are gonna sprinkle our prime rib with our lovely salt. Get it all over there and that's gonna make a really-- give it a really nice taste, wonderful, so that is fully covered. Now, let's mix up our Dijon mustard. Put it in a small bone with our garlic. We're gonna mix that up and that we're gonna smoother all over our prime rib as well. And, we'll turn it over and do the bottom, fantastic. Now, last but not the least, let's put some black pepper over on the top. So, let's place our meat back unto our rack. So, we're gonna roast our prime rib at 450-degrees Fahrenheit for 20 minutes. Make sure you put the roast rib side down and the fat side up when you roast your prime rib. Then, we're gonna reduce the temperature to 325-degrees Fahrenheit and we're gonna roast for 2-1/2 hours. Now, while our prime rib is roasting in the oven there, we're gonna prepare our creamed horseradish. So, let's get our heavy cream into a bowl and we are gonna mix that with an electric mixer for about 1 to 2 minutes until it's thicken but it hasn't yet reached to its peak. Okay, so once that's thickened, we are going to fold in our horseradish. So, we'll just put that in there and we'll give it a good turn. We're gonna also add in our 1/2 teaspoon of salt in there, give it a good stir, and last but not the least, a little bit of black pepper. We can cover that with some Saran Wrap and we'll refrigerate that for about 30 minutes to 1 hour. So, it's been about 2-1/2 hours and our prime rib just looks beautiful. So what we've done is, I've poured the pan juices into a measuring jug, right here and I've skimmed off the fat from the top. Now, we are gonna heat up our pan which was-- which contains those pan juices and we're actually gonna add in 1/2 cup of our beef broth to the pan. We are gonna put it on a medium heat and we're gonna add in our cognac, here too. And we're just gonna scrape with a spoon any of those little brown pieces, right here and we are gonna let that cook until most of the liquid has evaporated. So, most of our liquid has evaporated and we're gonna put in our remaining beef broth unto our pan. Our pan juices which we skim the fat off, so we have added our pan juices and we're gonna add in our pepper to the mix here. We're gonna let that simmer for 2 minutes. So once that's done, let's just turn off the heat and we're gonna pour our pan juices and our gravy which we've created here into our bowl, so we've got a nice flavorful gravy for our prime rib. Fantastic, so we will just then set that aside for a moment. So, we've got a beautiful prime rib, so now it's time to cut it. We want to take off the bone and our twines, so we'll just turn it here a little bit. So, what we're gonna do is gonna take our knife-- corrugated knife and we're gonna slice right to the edge of the bone all the way across and down. So, we'll just-- there we're gonna-- it should fall off beautifully like it did there. all the way down and we'll cut it right to the bottom-- there we go. We'll take off our kitchen twine here. That should cut off easily, beautiful and that is just gorgeous, my goodness. Really beautiful, full of great flavor, a great dish to serve on a Sunday afternoon or a special occasion and that is now ready to serve. You can slice it up and serve with our gravy and creamy horseradish, and that's how you make Prime Rib with Creamed Horseradish. Well, thanks for watching everyone. For more great recipes and savings, go to the recipe.com.
What You'll Need
- 1 9 pound beef rib roast (about 4 ribs), meat cut from bone, meat and bone tied together with kitchen twine
- 2 1/2 teaspoons kosher salt
- 2 tablespoons Dijon mustard
- 1 tablespoon minced garlic
- 1/3 cup heavy cream
- 1/3 cup prepared horseradish
- 1/4 cup cognac
- 1 14 ounce can low-sodium beef broth
- 2 teaspoons whole pink peppercorns, coarsely crushed, plus more for garnish
Step By Step
Place rib roast, fat side up, in a roasting pan and let stand at room temperature 1 hour.
Heat oven to 450 degrees F and place rack in center. Sprinkle roast with 2 teaspoons salt. Combine mustard and garlic; evenly spread over top of roast and season with black pepper.
Roast 20 minutes, then reduce temperature to 325 degrees F. Roast until an instant-read thermometer inserted in center by 2 inches (without touching bone) registers 125 degrees to 130 degrees F for medium-rare (loosely tenting with foil if top browns too quickly), about 2-1/2 hours. Transfer to a cutting board, tent with foil and let stand 15 minutes before carving. (Internal temperature will rise 5 to 10 degrees.) Reserve pan and juices.
Meanwhile, for Creamed Horseradish, whisk cream in a medium bowl until thickened but not yet holding soft peaks, 1 to 2 minutes. Gently fold in horseradish and remaining 1/2 teaspoon salt; season with black pepper. Transfer to a serving bowl; chill 30 minutes or up to 1 hour.
For pan sauce, pour pan juices into a fat separator; drain off fat. Add cognac and 1/2 cup broth to roasting pan. Bring to a simmer over medium-high heat, scraping up any browned bits with a spoon. Simmer until liquid has almost evaporated, about 8 minutes. Add remaining broth, the pan juices and peppercorns; simmer 2 minutes more. Transfer to a gravy boat.
Cut twine from roast, remove bone and transfer meat to a cutting board; garnish with peppercorns, if desired. Serve sauce and Creamed Horseradish on the side.
Once you get a taste of this mouthwatering feast, you'll be glad you took the time to learn how to cook prime rib--so much so that it may become a staple for all your celebrations.