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Darn, I got a hankerin for prime rib and horseradish sauce

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commander bunnypants Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-28-05 08:27 AM
Original message
Darn, I got a hankerin for prime rib and horseradish sauce
cant get it out of my head

CB
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underpants Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-28-05 08:27 AM
Response to Original message
1. Here ya go
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Magrittes Pipe Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-28-05 08:28 AM
Response to Original message
2. Give me some, too.
Please.
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matcom Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-28-05 08:29 AM
Response to Original message
3. rare please
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Badger1 Donating Member (517 posts) Send PM | Profile | Ignore Fri Jan-28-05 08:30 AM
Response to Original message
4. sounds good
and is actually very easy to make. Add some hot pop overs, a big bottle of cabernet and wahooooo! I do believe that me and Mrs. Badger will make some this weekend.
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soothsayer Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-28-05 08:31 AM
Response to Original message
5. i did prime rib on the grill for xmas, and wow was it good!
I think I'll do it on the rotisserie next time. Did ribs on the rotiss yesterday, with a bunch of jerk chicken drumsticks hanging out below, and what a feast! I love grilling in the winter time (but not as much as in the spring and summer and fall!)
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matcom Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-28-05 08:32 AM
Response to Reply #5
7. i can't even SEE my grill
under all the snow. and i have a huge smoker!

its just a huge snowbank right now x(
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soothsayer Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-28-05 08:53 AM
Response to Reply #7
11. I've got a weber smokey mountain, so it's easy to find...!
Smoked two butts the other day in the snow (but it was only a few inches). Good stuff! Think I'll go have some for breakfast.
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nothingshocksmeanymore Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-28-05 08:32 AM
Response to Original message
6. here..make it like this....yum
Roast Prime Rib of Beef with Pink and Green Peppercorn Crust


8 lbs standing rib roast (4 ribs, trimmed)
recipe for crust

2 teaspoons allspice berries, crushed
3 tablespoons pink peppercorns, crushed lightly
3 tablespoons freeze-dried green peppercorns, crushed lightly
3 tablespoons butter, softened
2 tablespoons all-purpose flour
1 tablespoon firmly packed brown sugar
1 tablespoon Dijon mustard
1 1/2 teaspoons salt


recipe for wine sauce
2/3 cup dry red wine
2 cups beef broth
1 1/2 tablespoons cornstarch
1 tablespoon Worcestershire sauce
1 tablespoon water


1. Let rib roast stand at room temperature 1 hour.

2. Preheat oven to 500F.

3. Make crust: In a small bowl combine all crust ingredients, stirring to form a paste.

4. Pat beef dry and season.

5. In a pan, roast beef, ribs side down, 30 minutes.

6. Transfer beef to a platter.



7. Reduce oven temperature to 350F.

8. Return beef to roasting pan, ribs side down, and spread with peppercorn paste.

9. Roast beef 1 1 hours longer, or until a meat thermometer registers 135F for medium-rare.

1o. Transfer to a cutting board.

11. Let stand, covered loosely, alteast 20 minutes and up to 30 minutes before carving.


12. Make sauce: Skim fat from drippings in roasting pan.

13. Add wine and deglaze over moderately-high heat, scraping up browned bits.

14. Boil until reduced by about half and transfer to a saucepan.

15. Add broth and boil 5 minutes.

16. In a small bowl, dissolve cornstarch in Worcestershire Sauce and water and add to saucepan in a stream, whisking.

17. Bring to a boil, whisking, and boil 1 minute.

18. Season.


FOLLOW THESE INSTRUCTION PRECISELY AND YOU WON'T BE DISAPPOINTED

Prior to cooking I take a small container of heavy whipping cream, a whole container of horse radish and a teaspoon of sugar and I whip it into a horseradish cream sauce with my mixer and let that stand in the fridge for a couple hours
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demnan Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-28-05 08:35 AM
Response to Original message
8. If you're ever up my way
Try Tom Sarris' Orleans House in Arlington, VA

http://www.activediner.com/restaurant/homepage.cfm?CID=...
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notadmblnd Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-28-05 08:38 AM
Response to Original message
9. Still?
go down to the grocer and buy yourself a nice hunk of meat. Skip the horseradish sauce in mayonaise and pick up yourself a jar of ground horseradish prepared with vinegar...much more flavor. Satisfy this hankering you've had all week before you regret it.
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commander bunnypants Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-28-05 08:40 AM
Response to Reply #9
10. yes
aaaaaaaaaaaahhhhhhhhhhhhhhhhhh

CB

This weekend
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