Recipe For Roasted Prime Rib with Au Jus and Horseradish Sour Cream At Home

This is the perfect dish for the Christmas party, in this we prepare the beef stock, we insert the slices of the garlic in the prime rib and fry it from all side, we marinate it with the paste of the Dijon mustard, garlic, onion powder, rosemary, kosher salt, we bake it inside the over, we boil the mixture of the red wine, beef stock and worcestershire sauce, we also make the mixture of the horseradish, sour cream, thyme, mustard, then we served the meat in slices, along with the horseradish sour cream and red wine mixture.

The List Of The Complete Ingredients Along With The Step By Step Complete Guide Is Listed Below:

Prime Rib with Au Jus and Horseradish Sour Cream

Preparation Time- 15 Minutes
Cooking Time- 90 Minutes
Serves- 4


Prime Rib- 2 kilogram
Garlic cloves- 5
Kosher salt- 3 tablespoon
Dijon Mustard- 2 teaspoon
Rosemary- 3 sprigs
Garlic powder- 1 tablespoon
Onion powder- 1 tablespoon
Parsley- 2 tablespoon
Peppercorn- 2 tablespoon
Olive oil- 30 ml
Vegetable oil- 1 tablespoon
Sour cream- 100 ml
Horseradish- 2 tablespoon
Chives- 1 tablespoon chopped
Beef stock cube- 2
Red wine- 40 ml
Worcestershire sauce- 1 teaspoon
Salt- as per taste
Pepper- 1 teaspoon

Methods Of Preparation

Step 1

First you need to take the warm water in the glass, take out just small part of it, now crumble 3 beef stocks cubes in it, mix it well so that there will not be any lumps in it, now add this mixture to the remaining warm water and mix it nicely.

Step 2

Now take the meat of the beef ribs, take the sharp knife and cut out the fat from it, now take the garlic, crush it and peel it in thin slices, now take the knife and make the insert it all over the top of the meat, now insert the garlic into each of the hole, now take the tissue paper, tap it all over the meat, make it completely dry.

Step 3

Take the skillet, add olive oil to it, as the oil is hot enough, add the meat to it, fry it nicely from all the sides, so that there will be nice golden color on the top of it, now tap it again with the tissue paper.

Step 4

Now take the onion powder, garlic powder, kosher salt, chopped thyme, add little of the Dijon mustard to it, add little bit of the olive oil to it, mix it to with the spoon and make the smooth paste of it.

Step 5

Rub this paste on the rib gently, leave it for sometime, now take the baking pan, place the rib cage on it, place the marinated rib on the top of it, put it inside the refrigerator for about the 1 hour at 150 degree Celsius, now set the temperature for about the 120 degree Celsius and cook it again for about the 30 minutes, now take it out in the plate, cover it with the sliver foil and leave it aside.

Step 6

Take the pan, add the red wine to it, now add the beef stock to it, add the worcestershire sauce to it, put it on the low flame, now simmer it for about the 10 minutes, make the paste of the horseradish, thyme, sour cream and Dijon mustard, make the paste of it, now place this mixture inside the refrigerator for about the 1 hours.

Step 7

Take the sharp knife, cut the slices of the meat, apply the cream on it, now pour red wine mixture on the top of it, garnish it with the fresh parsley leaves and served it. The dish is ready to eat.


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