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How To make Pot Roast with Horseradish Sauce
4 lb Beef chuck cross rib pot
-roast, boneless 2 tb Cooking fat
Salt Pepper 1/2 c Onion, chopped
2 1/4 c Tomato juice
1/4 c Prepared horseradish
2 tb Dry sherry wine
1. In a Dutch oven, or large pan with a tight-fitting
cover, brown meat in fat. Season with salt and pepper and remove from pan. Pour off fat drippings. 2. Cook onions in drippings remaining in pan until soft but not browned; stir often. Add tomato juice, horseradish, and wine; mix well. Return meat to pan. 3. Cover and simmer for 2 1/2 to 3 hours or until
done. (Or cook in a 325F oven for same amount of time.) Turn meat once to cook it evenly throughout and baste with sauce. Skim off excess fat. 4. If sauce is too thin, remove meat to a platter and keep warm. Mix 2 tablespoosn flour in 1/3 cup cold water. Add mixture
slowly to sauce. Bring to a boil, stirring constantly, and cook until thickened, about 3 minutes. Taste sauce and correct seasoning, if necessary, with salt and pepper. 5. If sauce needs only a little thickening, remove meat, skim off excess fat, and simmer, uncovered, for a few minutes. 8. Slice meat and serve sauce. From the book given to me by Cookie.Lady: The More-Beef-for-your-Money Cookbook Mary Dunham Peter H. Wyden, New York, 1974
How To make Pot Roast with Horseradish Sauce's Videos
Pot Roast with Horseradish Cream
Hey Guys!! I'm Chef Crystal and thanks for joining me today as I show you how to make Pot Roost with Glazed Carrots, Roasted Potatoes and Horseradish Cream Sauce. I hope you enjoy the video and please like and subscribe to the channel and follow us on Facebook at JBSA-Randolph Clubs. Until next time, Happy Cooking!!!!!
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Creamy Horseradish Sauce for Prime Rib
The Perfect Prime Rib
The Perfect Prime Rib: full recipe below, with two updates since last year!
Change # 1: Remove bones and cook separately
-The bones act as a heat barrier. Removing them allows the top and bottom to cook evenly at the same rate.
-Without the bones we develop flavorful bark across the entire prime rib.
-The bones will be more flavorful with better bark and rendering since they are exposed to seasoning and heat on all sides.
Change # 2: Apply paste earlier
-Last year I recommended adding the paste right before the searing step. After testing, adding the paste before going into the oven the first time, led to better caramelization.
Recipe:
1.Remove silverskin and trim rib roast
2.Remove bones by following the curve with your knife
3.Tie up roast with butchers twine. Don’t go too tight, roast will slightly expand while cooking
4.Season prime rib and rack of ribs with a coarse rub like montreal steak seasoning
5.Leave in fridge uncovered overnight to dry brine (or at least 1 hour)
6.Remove from fridge and apply paste (recipe below) over all sides of prime rib
7.Place roast and ribs into a 250F oven (try to have the prime rib in the middle of the oven)
8.Remove once prime rib hits 123F internal for rare/medium rare and 133F for closer to medium
9.At this point the ribs should be fully cooked, but leave in oven during the rest if they aren’t quite tender
10.Rest prime rib for 30 min (hour tops) then place back into oven at the highest temp, searing for 5-10 min. Remove as soon as color looks good
11.Immediately slice, serve with horseradish sauce (recipe below)
Notes:
-this was a 10lb bone in prime rib. Adjust paste amount according to size of prime rib
-this recipe works great if cooking a boneless prime rib
Horseradish Paste:
-2T Mayo
-1T Mustard
-1T Prepared Horseradish
-1T Worcestershire sauce
-2 Garlic gloves chopped
-1t Fresh rosemary chopped
-1t Fresh thyme chopped
Creamy Horseradish Sauce:
-2-3T Horseradish
-1/4c Sour cream
-1t Dijon mustard
-1T Mayo
-1T Chopped chives
-Dash of cayenne
???? prime rib from @alpinebutcher
???? Montreal steak seasoning from McCormick
???? Ninja Hardcore Freestyle Rap Beat - Aesuno
#primerib #boneinprimerib #horseradishsauce #holidayrecipe #ovenrecipe
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Forget About Turkey And Make This Instead
Making a great rib roast is actually quite simple and especially when you follow this method.
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Worcestershire rib roast: (5 pounds rib roast)
2 tbsp rosemary salt (see recipe below)
1 tbsp fresh ground black pepper
enough Worcestershire sauce to cover the entire roast (about 1 1/2 tbsp)
1. Roast at 220 (104 celsius) until it hits 100 (38 celsius) internal temp
2. Roast at 500 (250 celsius) until it hits 120 (49 celsius) internal temp
3. rest for at least 20 minutes before slicing
Rib roast sauce:
2-3 beef bones
7 cups water
1 large onion in large chunks
2 medium carrots peeled and in large chunks
1 cup malbec or cabernet sauvignon red wine
1 tbsp balsamic vinegar
5 sprigs of stripped thyme leaves
2 tsp Worcestershire sauce
3 tbsp unsalted butter
salt and pepper to taste
Horseradish sauce:
1/3 cup mayo
1/4 cup sour cream
1/4 cup crème fraiche
1/4 cup prepared horseradish
2 tsp lemon juice
2 tsp W sauce
1 tsp white wine vinegar
2 tbsp chopped chives
Salt and pepper to taste
Rosemary salt recipe full batch:
1 cup kosher salt
14 sprigs of rosemary stripped
8 sprigs sage stripped
3-5 cloves of garlic (3 if they are big and 5 if small)
1 lemon zested
Rosemary salt recipe 1/2 batch:
1/2 cup kosher salt
7 sprigs of rosemary stripped
4 sprigs sage stripped
2 cloves garlic
1/2 lemon zested
Rosemary salt weighted recipe:
250 grams of kosher salt
8 grams of fresh sage leaves
16 grams fresh rosemary leaves
20 grams of fresh garlic
3 grams of fresh lemon zest
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Roasted Beef Tenderloin Recipe - Easy Beef Roast
This beef tenderloin recipe is a keeper! This roasted beef tenderloin has a fantastic flavor with the garlic-herb crust & this roasting method produces melt-in-your-mouth tender filet of beef.
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????INGREDIENTS FOR BEEF TENDERLOIN:
► 2 lb filet of beef, trimmed and tied
► 2 Tbsp unsalted butter, room temperature
► 1 Tbsp prepared Horseradish, strained
► 2 garlic cloves
► 1 Tbsp fresh rosemary leaves
► 1/2 Tbsp fresh thyme leaves
► 1 1/2 tsp salt
► 1 tsp black pepper
???? PRINT THIS RECIPE:
Horseradish Sauce:
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DONENESS CHART:
22-23 min for rare (120-125˚F),
24-26 minutes medium-rare (130-135˚F)
28-30 minutes for medium doneness (138-140˚F) (what we aim for)
30-32 minutes for medium-well doneness (140-145˚F)
33-35 minutes for well done (150˚F) - don't do this to your meat
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Slow Cooker Horseradish Pot Roast
SLOW COOKER HORSERADISH POT ROAST
RECIPE:
INGREDIENTS:
In a large skillet set to medium high heat, add enough oil to coat the bottom of the pan. Brown the roast on all sides. Transfer the roast to the slow cooker.
Sprinkle the salt, pepper and oregano over the roast. Spread over the horseradish.
Add the onion, mushrooms, Worcestershire sauce and beef broth.
Cover and cook on LOW for 9-10 hours without opening the lid during the cooking time.
If desired make gravy out of drippings, you can do that by following a recipe using flour and the drippings OR you can use the drippings in place of water in a gravy packet or two.
Enjoy!
SLOW COOKER SIZE:
6-QUART OR LARGER
INSTRUCTIONS:
In a large skillet set to medium high heat, add enough oil to coat the bottom of the pan. Brown the roast on all sides. Transfer the roast to the slow cooker.
Sprinkle the salt, pepper and oregano over the roast. Spread over the horseradish.
Add the onion, mushrooms, Worcestershire sauce and beef broth.
Cover and cook on LOW for 9-10 hours without opening the lid during the cooking time.
If desired make gravy out of drippings and serve.
Enjoy!
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