Attention PrimeRib Chefs?

Question

I'm looking for a great Rub recipe for PrimeRib. Also, what is a good AuJus and that creamy horseradish sauce the restaurants sometimes serve.

Answer 1

The creamy horseradish is bought in bulk, but the closest thing you can buy in the grocery store is Bubbie's kosher creamed horseradish, with a little sour cream or creme fraiche added to it, depending on how thick you want it to be. Rubs are pretty much to personal taste, so you can raid your spice rack for anything. Ground sage, a little cardamom, salt, and ground pepper makes a fabulous rub.

Answer 2

for the rub I like brown sugar, salt, onion and garlic powder, and paprika.

Forget the horseradish stuff.......nobody REALLY likes it. They just eat it in the hopes that they will look cool

Answer 3

basically
for the orseradish
get a good quality base at the supermarket
then add sour cream to taste

Answer 4

Check this out:

http://www.lawrys.com/index.cfm?lry_value=recipeadvancesearch&prodtype=recipedisplay&recipe_id=7607&version_id=1

Answer 5

Herb Seasoned Beef Rib Roast
Ingredients:
2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried thyme leaves
4 garlic cloves, pressed
1 teaspoon coarsely ground black pepper
1/2 teaspoon salt
6-8 pound well-trimmed beef rib roast (2-4 ribs), small end
2 medium onions, sliced
1 can (14 1/2 ounces) beef broth, divided
3/4 cup water
Individual Yorkshire Puddings and Mushroom Sauce (recipes follow)


Directions:
1.Preheat oven to 350°F. Chop thyme leaves with Food Chopper. Combine thyme, garlic, black pepper and salt. Press evenly over surface of beef roast.
2.Slice onions into 1/4-inch-thick slices. Cover bottom of Rectangular Baker with onion slices. Add 3/4 cup of the beef broth and water; reserve remaining broth for Mushroom Sauce.
3.Place roast, fat side up, on onions in baker. Insert Digital Thermometer so tip is centered in thickest part, not resting in fat or touching bone. Do not cover. Roast 2 hours, 15 minutes to 2 hours, 30 minutes for medium rare; 2 hours, 45 minutes to 3 hours for medium doneness.
4.Remove roast from oven when thermometer registers 135°F for medium rare; 150°F for medium. Remove roast to Reversible Bamboo Carving Board; loosely tent with aluminum foil. Temperature will rise approximately 10°F during standing. (See Cook's Tip.) Let stand 15-20 minutes to allow juices to set and for easier carving.
5.Increase oven temperature to 425°F. Using Baster, remove meat drippings from baker; reserve for preparing Individual Yorkshire Puddings. Carve roast using Carving Set. Serve with Mushroom Sauce.
Yield: 8-10 servings

Nutrients per serving: (4 ounces cooked beef): Calories 270, Total Fat 12 g, Saturated Fat 5 g, Cholesterol 90 mg, Carbohydrate 3 g, Protein 33 g, Sodium 290 mg, Fiber 0 g

Cook’s Tips: You may want to ask the meat retailer to remove the chine bone for easier carving. Trim fat to 1/4-inch thickness.

Once meat has been removed from the oven, it will continue to cook during the standing time due to the internal residual heat. That's why it's important to remove this roast from the oven when the thermometer registers about 10°F below a desired ending temperature of 145°F for medium rare doneness or 160°F for medium doneness. Upon carving, the beef roast will be moist and tender, and not overcooked.

Butter or margarine can be substituted for the beef drippings when making the Yorkshire Puddings.

Shallots are available year round in the produce department. They resemble small, dried onions with reddish-brown skins. Remove the papery skin before chopping.

Individual Yorkshire Puddings
1.Preheat oven to 425°F. In Small Batter Bowl, beat two eggs with Stainless Whisk; add 1 cup milk, whisking until well blended. Gradually add 1 cup all-purpose flour and 1/2 teaspoon salt; whisk until smooth.
2.Spray cups of Stoneware Muffin Pan with nonstick cooking spray. Place 1/2 teaspoon reserved beef fat drippings from Herb-Seasoned Beef Rib Roast in each cup. Using Large Scoop, fill each cup with one level scoop of batter. Bake 25 minutes or until puffed and deep golden brown. Serve immediately. Makes 12 puddings.
Mushroom Sauce
1.Slice 8 ounces mushrooms. Using Food Chopper, finely chop two shallots and 1 teaspoon fresh thyme leaves; set aside. Pour 1 cup beef broth reserved from Herb Seasoned Beef Rib Roast until completely blended using Nylon Spiral Whisk.
2.Melt 2 tablespoons butter or margarine in Large (10-in.) Sauté Pan over medium-high heat. Cook and stir mushrooms, shallots, thyme and 1 tablespoon balsamic vinegar 2 minutes. Add beef broth mixture; cook and stir until mixture comes to a boil. Boil 1 minute, stirring constantly, until thickened. Serve with Herb Seasoned Beef Rib Roast. Makes 1 3/4 cups sauce.