Main Course · Serves 2
Prime Rib
with Rosemary Jus & Creamy Horseradish Sauce
- Difficulty
- medium
- Rating
- No ratings yet
Instructions
5 steps-
1
COOK: About 1 hour before you’re ready to cook, remove prime rib from packaging; place on a baking sheet (larger side down) and allow to come to room temperature. Adjust rack to middle position and preheat oven to 275 degrees. Tent prime rib loosely with foil. Roast on middle rack until cooked to desired doneness, 1 hour and 30 minutes to 2 hours. Transfer to a cutting board to rest, at least 15 minutes.
-
2
PREP: Meanwhile, halve, peel, and finely chop shallots. Peel and mince 2 cloves garlic. Strip rosemary leaves from stems; roughly chop leaves until you have 1 tsp.
-
3
SOFTEN: Heat a drizzle of oil in a large pan over medium heat. Add shallots; season with salt and pepper. Cook, stirring, until softened, 5-6 minutes. Add garlic and chopped rosemary; cook until fragrant, 30 seconds. Add vinegar; cook, stirring, until liquid evaporates, 1-2 minutes.
-
4
SIMMER: Stir in demi-glaces, Dijon, and ¾ cup water. Simmer, stirring, until slightly thickened, 4-6 minutes. Remove pan from heat. Stir in 4 TBSP butter until melted.
-
5
FINISH: Once the prime rib is rested, carve (refer to our carving guide!) and transfer to a serving platter. Serve with rosemary jus and horseradish sauce on the side.
From the same drawer
