How to Cook Prime Rib
There 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.
Transcript
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 can (14 ounces) low-sodium beef broth
- 2 teaspoons whole pink peppercorns, coarsely crushed, plus more for garnish
Step By Step
1
Place rib roast, fat side up, in a roasting pan and let stand at room temperature 1 hour.
2
Heat oven to 450F 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.
3
Roast 20 minutes, then reduce temperature to 325F. Roast until an instant-read thermometer inserted in center by 2 inches (without touching bone) registers 125 to 130F 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.
4
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.
5
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.
6
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.
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