a good sauce for prime rib?

Question

besides horseradish or plain ole brown gravy?

Answer 1

Sorry but I am still a fan of Au Jus and plain horseradish but, her you go.

Blue Cheese Prime Rib Sauce (I've tried this on Proterhouse)

1/4 cup heavy cream
1/4 cup prepared horseradish
1/4 cup sour cream
1/4 cup crumbled blue cheese
1/2 teaspoon sugar
1 dash cayenne
salt and pepper
Combine all ingredients at least an hour before serving for best flavor.
Enjoy.


Or;
Garlic Butter Sauce
3/4 cup butter, softened,plus
2 tablespoons butter, softened
2 tablespoons minced garlic
1/4 cup beef broth
2 tablespoons Worcestershire sauce
1 tablespoon chopped fresh chives
Melt 2 tblsp butter in medium sauce pan over medium heat.
Add garlic; cook 2-4 minutes or until garlic is lightly browned.
Add broth and Worchestershire sauce.
Bring to a boil; remove from heat.
Slowly whisk in remaining 3/4 cup butter.
Stir in chives, and serve immediately with prime rib.

Answer 2

This is kind of a tough one, in that Prime Rib fanciers will fall to the ground clutching their throats at the thought of a "sauce" for the noble beef. Sort of the same response those Scotch drinkers will give you if you as for some mixed with a little coca-cola. Philistine! Aaaaaaaaagh!

It's rather a 'snob' thing, because, after all, it is just a lump of cow, so anything you like is technically fine with it.

A mushroom sauce springs to mind...cracked pepper, cognac, dijon mustard ... perhaps with a little chopped shallot.

Also, sour cream mixed with a little grated onion and a sprinkling of chives might be nice!

Best wishes!

Answer 3

components: a million cup beef drippings, from a baked roast or beef, do no longer drain fat 15 oz. beef broth, canned a million/4 cup water, heat a million tablespoon cornstarch a million/4 teaspoon Kitchen Bouquet a million/2 teaspoon Mrs. sprint onion and herb seasoning a million/2 teaspoon seasoning salt guidelines: 1In a small bowl, integrate the water and cornstarch and whisk with a fork until the mixture is thoroughly dissolved. set aside. In a large skillet, over medium warmth, pour in the drippings, broth, Kitchen Bouquet, Mrs. sprint, and pro salt and bring to a boil. while it boils, whisk in the cornstarch and water combination and proceed whisking until it thickens fairly and then get rid of from warmth. Pour this sauce over any style of cooked beef or use as a sauce over beef and noodles. observe: in specific circumstances beef drippings could be particularly salty so upload the pro salt in basic terms after tasting the sauce

Answer 4

Mushroom Sauce (my own accidental creation)

1 package of sliced mushrooms
salt
1 cup of white wine (use red if you wish)
garlic to taste
1/2 stick of butter

Place mushrooms in a fry pan with salt. Cook until they shrink.
Add wine and butter. Cook on low heat until wine is reduced to syrup.
Add garlic and stir.

YUM!

Answer 5

Au Jus

Answer 6

ok you take all the bbq saucefrom mcdonilds bugerking wendeys any where mix it all together and that is good i own my own bar and sherve it all the time peps love it

Answer 7

PRIME RIB AU JUS

4 - 6 lb Prime Rib Premium Oven Roast
3 cloves garlic, crushed
salt and pepper
2 tsp chopped fresh thyme OR rosemary (1 tsp dried)

Au Jus
1-2 cups beef stock OR broth
1/4 cup red wine
1 tsp chopped fresh thyme OR rosemary (1/2 tsp dried), optional
balsamic or wine vinegar or cream, optional

COOKING TIME: 2 – 2 ¾ hours

In small bowl combine garlic, salt, pepper and thyme or rosemary. Rub all over roast.

Place roast, fat-side-up, on rack in roasting pan. Season roast; insert meat thermometer into centre of roast avoiding fat or bone. Cook, uncovered, in 325°F (160°C) oven to desired doneness. Remove roast to cutting board; tent with foil 10-15 min to allow temperature to rise 5°F (3°C).

MEDIUM-RARE
22 min per lb/500 g
Remove from oven when internal temperature reaches 140°F (60°C).

MEDIUM
25 min per lb/500 g
Remove from oven when internal temperature reaches 155°F/68°C.

WELL
30 min per lb/500 g
Remove from oven when internal temperature reaches 165°F/74°C.

For the Au Jus
Pour off any fat from pan. Place pan over medium-high heat. Stir in beef stock or broth, red wine and thyme or rosemary if using. Bring to boil, stirring up any browned bits from the bottom of the pan. Reduce heat to medium and continue cooking until sauce is reduced and becomes slightly thickened. You can try adding a splash of balsamic or wine vinegar or cream to finish if you want. Strain if you like and season to taste.

For the grand finale, try some clever carving. Set a grooved cutting board into a rimmed baking sheet to collect juices. Using a gentle sawing action, carve roast into thick slices across the grain.

Note: A butcher will tie the roast across the grain - just cut parallel to the butcher twine to cut across the grain.
NUMBER OF SERVINGS: 10 - 14 SERVINGS

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ROAST BEEF WITH ESPRESSO RUB, Easy Gravy & Roasted Garlic

4 – 6 lb Prime Rib Premium Oven Roast
1 tbsp brown sugar
1 tbsp finely ground espresso or regular coffee (not instant)
1 tsp EACH: salt and pepper

COOKING TIME: 2 – 2 ¾ hours

Place the roast, fat-side-up, on a rack in a roasting pan. Combine sugar, coffee, salt and pepper and rub mixture over the meat. Cook, uncovered in a 325°F (160°F) oven to desired doneness. For medium doneness, allow 25 minutes per pound (55 min/kg), or until meat thermometer registers an internal temperature of 155°F (68°C).

Remove roast to cutting board; tent with foil for 10-15 minutes to allow temperature to rise 5°F (3°C). The roast will keep hot for some time, and the juices will settle, leaving the roast firmer and easier to carve. This resting time will give you lots of time to make the gravy. Always carve beef across the grain for maximum tenderness and flavour.

EASY GRAVY
Heat the roast drippings right in the roasting pan over medium-high heat. Add 2 cups (500 mL) beef stock or broth and stir up any browned bits from the bottom of the pan. To thicken, gradually stir in a mixture of equal parts of cornstarch and cold water. (Note: 1 tbsp /15 mL cornstarch will thicken 1 cup/250 mL stock.) Heat and stir until boiling and thickened. If you like, finish the gravy to taste with a splash of balsamic vinegar, red wine or whipping cream and strain.

SERVING TIP
For a simple side dish, place a mixture of mini vegetables and potatoes around the roast while it cooks. You can also roast garlic while the roast cooks – wrap whole garlic heads in foil to roast and use the soft roasted garlic cloves as a condiment with the beef or stir into the gravy to add flavour.

CARVING TIP
When buying a bone-in prime rib roast ask the butcher to cut the meat away from the bones and then tie them back on. The bones will provide beefy flavour while roasting and then can be easily removed by snipping the butcher’s twine at carving time.

NUMBER OF SERVINGS: 10 to 14 SERVINGS
TIP: Plan on 6 to 8 servings per kilogram for a boneless roast and 5 to 6 servings per kg for a bone-in roast. However, it’s wise to buy extra when entertaining so that you can offer ‘seconds’. Any leftovers can be served as successful encores later in the week.

Answer 8

WHEN I HAVE COOKED MY STEAK, I USE THE JUICE TO MAKE A SAUCE. I ADD BRANDY AND A SPLASH OF CREAM,

Answer 9

Au-jast.

Answer 10

bernaise sauce - somewhat difficult - but worth it! yummm!

http://www.thegutsygourmet.net/bernaise.html