EffortlessMeals
Region: US
Sunday 01 November 2026 15:33:15 GMT
13283
161
2
155
Music
Download
Comments
EffortlessMeals :
HOLIDAY PRIME RIB ROAST With Au Jus & Horseradish Cream Serves 6–8 ROAST INGREDIENTS * 1 bone-in prime rib roast, 5–6 lb * 4 tbsp unsalted butter, softened * 6 garlic cloves, minced * 1 tbsp finely chopped fresh rosemary * 1 tbsp finely chopped fresh thyme * 2 tsp fine sea salt * 2 tsp freshly ground black pepper AU JUS * 2 tbsp roast drippings, excess fat removed * 2 cups low-sodium beef stock * 1 tsp Worcestershire sauce * Salt and black pepper, to taste HORSERADISH CREAM * ½ cup sour cream * 2 tbsp prepared horseradish, drained—not premade horseradish sauce * 1 tsp fresh lemon juice * Salt and black pepper, to taste
2026-11-01 15:34:49
1
EffortlessMeals :
DIRECTIONS 1. Prepare the roast: Heat oven to 450°F with a rack in the lower third. Pat the roast thoroughly dry. Mix butter, garlic, rosemary, thyme, salt and pepper; spread over the roast. 2. Start roasting: Place the roast fat side up on a rack in a roasting pan, bones underneath. Roast uncovered for 20 minutes. 3. Reduce the heat: Lower oven temperature to 325°F and continue roasting. Begin checking after 1½ hours at the lower temperature, sooner for a smaller roast. Insert a thermometer into the thickest center, away from bone. For the temperature used on the slide, cook to 145°F before removing from the oven. Timing varies with the roast’s shape, starting temperature and oven. 4. Rest: Transfer to a carving board and tent loosely with foil. Rest 20–30 minutes before slicing. The temperature will continue rising during the rest. 5. Make the au jus: While the roast rests, combine the defatted drippings, stock and Worcestershire sauce in a saucepan. Simmer uncovered for 8–10 minutes. Taste before adding salt and pepper. Strain if desired and serve warm. This is a thin sauce, rather than thick gravy. 6. Make the horseradish cream: Stir together sour cream, prepared horseradish and lemon juice. Season to taste with salt and pepper. Refrigerate until serving. 7. Carve and serve: Cut the bones away from the roast, then slice the beef across the grain. Serve both sauces on the side. HELPFUL TIP: Use a thermometer rather than cooking strictly by the clock. If you have fewer than 2 tbsp of drippings, use what you have and supplement with beef stock. DONENESS NOTE: Cooking to 145°F before resting will give a more cooked center than the rosy roast pictured on the slide.
2026-11-01 15:35:18
0
To see more videos from user @effortlessmeals, please go to the Tikwm
homepage.
