HORSERADISH & GARLIC PRIME RIB
- 1 (3 rib) prime rib roast, about 6 pounds
- 5 garlic cloves, smashed, plus 2 heads garlic, halved
- 1/2 cup grated fresh or prepared horseradish
- 2 TB. kosher salt
- 1/4 cup freshly ground black pepper
- 2 TB. chopped thyme
- 1/4 cup extra virgin olive oil
- 4 sprigs fresh rosemary
- Lay the beef in a large roasting pan with the bone side down. The ribs act as a natural roasting rack.
- In a small bowl mash together the garlic, horseradish, salt, pepper, thyme, rosemary and olive oil to make a paste. Massage the paste generously over the entire roast
- Put the pan in the oven and roast the beef for about 1 1/2 to 2 hours for medium rare (or about 20 minutes per pound). Check the internal temperature of the roast in sereral places with an instant read thermometer; it should register 115 degrees to 120 degrees for medium rare.
- Remove the beef to a carving board and let it rest for about 20 minutes. The internal temp of the meat will continue to rise by about 10 degrees.
- Carve beef and serve immediately with Beef Au Jus, Roasted Mushroom Sauce, Horseradish Cream Sauce. (Recipes Below)
BEEF AU JUS
- 1 TB. Vegetable oil
- 1 cup onion, diced
- 1/2 cup carrot, diced
- 1 cup dry white wine
- 3 cups beef broth
- 2 dried bay leaves
- 1 TB. black peppercorns
- 2 garlic cloves, crushed
- 1 sprig parsley
- Saute onion and carrot in oil in a saute pan over medium high heat until slightly soft, about 5 minutes, stirring constantly.
- Deglaze with wine and reduce until nearly evaporated, about 8 minutes.
- Add broth, bay leaves, peppercorns, garlic and parsley. Simmer until liquid is reduced to 1 cup, 20 - 25 minutes.
- Strain sauce; keep warm until ready to serve.
- 7 to 8 oz. creme' fraiche
- 2 TB. prepared white horseradish, drained
- 2 TB. chopped fresh chives
- Salt & Pepper to taste
*Recipe Courtesy of a mix between Bon Appetite and Better Homes & Gardens recipes
ROASTED MUSHROOM SAUCE
- 1 TB. olive oil
- 1/2 lb. assorted mushrooms, sliced (4 cups)\
- Pinch of salt
- 2 TB. shallots, minced
- 1 TB. tomato paste
- 2 TB. flour
- 2 TB. unsalted butter
- 1 cup dry white wine
- 2 cups chicken broth
- 1 sprig fresh thyme
- 1 sprig fresh parsley
- Saute mushrooms with salt in oil over medium heat. Cook until soft, about 2 minutes.
- Add shallots, saute 1 minute, then stir in tomato paste and cook until it starts to brown, about 1 minute.
- Add flour and 2 TB. butter; cook 1 minute.
- Deglaze with wine; increase heat to high. Boil to reduce and thicken, 2 minutes, then add broth and herbs. Bring to a boil, reduce heat to medium, and simmer until sauce coats a spoon, 12-15 minutes.
- Add salt and pepper if needed to taste.
- Discard herb sprigs, pour into gravy boat and serve immediately with beef.
HONEY GLAZED CARROTS
- 1 TB. vegetable oil
- 2 pounds carrots, cut into 1 inch pieces or you can get crinkle cut carrots
- 1 cup canned reduced sodium chicken broth
- 1/2 cup honey
- 2 TB. red wine vinegar
- coarse salt & fresh ground pepper
- 2 TB. unsalted butter
- In a large skillet, heat oil over medium high heat. Add carrots; cook, stirring once, until beginning to brown, 2 minutes.
- Add broth, honey, and vinegar; season with salt and pepper. Bring to a boil; reduce to a simmer, cover, and cook until crisp and tender, 10 minutes. Uncover, and cook over mediuim high until carrots are tender and liquid is syrupy, 7 - 9 minutes more (there should be only a small amount of liquid remaining).
- Remomve skillet from heat; add butter, and swirl skillet until melted. Season with salt and pepper to taste.
GREEN BEAN BUNDLES
- 1 lb. fresh green beans
- olive oil
- salt and pepper
- Pre-heat oven to 350 degrees.
- Blanch grean beans for 3 minutes.
- Toss them in olive oil and salt and pepper.
- Bundle about 5 green beans and wrap a piece of bacon around the bundle.
- Place in a roasting pan and roast for 10-15 minutes, until bacon is cooked.
- *Recipe Courtesy of Food Network (Paula Dean)
BAKED MASHED POTATOES
- 6 potatoes cooked and mashed (mash with a bit of milk and butter)
- 1/4 tsp. pepper
- 1 tsp. salt
- 1 - 3 oz. pkg. cream cheese
- 1 cup sour cream
- Mix the mashed potatoes, pepper, salt, cream cheese and sour cream.
- Put in a buttered casserole dish. Dot with butter.
- Sprinkle with paprika
- Bake at 350 degrees for 30 minutes
*Recipe Courtesy of an Unknown Source
THE BEST RED VELVET CAKE
For The Cake:
- Solid shortening for greasing the pans
- Flour, for dusting the pans
- 1 pkg. (18.5 oz) plain butter recipe golden cake mix
- 2 1/2 TB. unsweetened cocoa powder
- 1 1/2 cups buttermilk
- 1 bottle red food coloring
- 8 TB. melted butter
- 3 large eggs
- 1 tsp. baking soda
- 1 TB. distilled white vinegar
- 1 pkg. (8 oz.) reduced fat cream cheese, at room temperature
- 8 TB. unsalted butter, at room temp.
- 1 tsp. vanilla
- 4 cups powdered sugar
- Make the cake: Place a rack in the center of the oven. Preheat oven to 350 degrees. Lightly grease three 9" round pans with shortening, dust with flour. Place remaining ingredients in a large mixing bowl. Beat with electric mixer on low speed for 2 minutes. Increase speed to medium for 2 more minutes. Divide batter evenly among prepared pans, smoothing tops with a rubber spatula. Place pans in the oven. (If the oven is not large enough to hold 3 pans on center rack, place 2 on the center rack and 1 in the center of the rack above). Bake cakes until they just start to pull away from the sides of the pans and tops spring back when lighly pressed - 17 to 20 minutes. The cake on the higher rack may bake faster, so test it for doneness. Transfer pans to wire racks - let cool 5 minutes. Run a knife around edges of each layer - shake to loosen cakes. Invert layers onto wire racks; invert again on another rack so cakes are right side up. Let cool.
- Make frosting: Place cream cheese and butter in a large mixing bowl; beat with an electric mixer on high speed until light and fluffy, 1 - 2 minutes. Stop the machine; scrape down the sides of the bowl. Add vanilla and powdered sugar, beat on medium until combined. Increase speed to high - 1 minute.
- Transfer 1 cake right side up to platter - frost. Repeat with 2 more layers. Do a skim coat frosting of top and sides of cake - really light coating. Chill cake for at least 15 minutes. Do a second layer of frosting this time a bit thicker.
- Cover and refrigerate until ready to serve. Take out and serve at room temperature.