Prime Rib Roast - Au Jus - Horseradish Sauce

This fabulous recipe for Prime Rib Roast comes from Tom & Terri Cook, Canada Free Press Restaurant Reviewers of The Cooks Come to Dinner fame. A gourmet of note, whose finger foods have friends flocking to the Cook’s annual Christmas Party,Terri shares her way of cooking at home with readers. Prime Rib Roast - Au Jus - Horseradish Sauce PRIME RIB: 2 tablespoons Dijon mustard 2 teaspoons dried thyme 6 garlic cloves, minced Salt and pepper, to taste Prime Rib Roast, (room temperature, very important!!!) Au Jus (see below) Horseradish sauce (see below)

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1. In a small bowl combine Dijon mustard, thyme, garlic, salt and pepper. Spread generously on the roast.
2. Preheat oven to 500 degrees Fahrenheit.
3. How long to cook the roast in the oven? That is easy! Multiply the total roast poundage by 5 minutes. Be as accurate as possible.

Example: the total weight of the prime rib is 5.53 pounds. Multiply 5.53 (pounds) times 5 (minutes) which equals = 27.65. This means the roast will cook in the oven for (27,65) or almost 28 minutes at 500 degrees F. After 28 minutes immediately turn oven temperature off. DO NOT OPEN OVEN DOOR DURING THE NEXT 2 HOURS THE ROAST IS STILL COOKING. This method will cook any size prime rib roast to perfection…. Rare to medium rare inside the way it should be with a crispy outer crust. Serve beef prime rib with au jus and horseradish sauce.

AU JUS:

1 (10-1/2 ounce) can of (French) Onion soup 1 (10-1/2 ounce can Beef Broth 1 can COLD water ½ teaspoon white sugar 2 teaspoons Worchestershire sauce 1/8 teaspoon salt Bring ingredients to a boil in saucepan; strain, discard onions. Serve au jus dipping sauce hot, in small containers if desired alongside a slice of prime rib. (can be made 2 days ahead) Makes 3-1/2 cups. Use this for French Dip Sandwiches also.

HORSERADISH SAUCE:

½ cup sour cream ¾ cup prepared hot horseradish 1 teaspoon salt Combine ingredients, cover and refrigerate to develop flavors. Serve in small containers, if desired alongside a slice of prime rib roast. (can be made 2 days ahead. Makes 1-1/4 cups). Says Tom about this dinner:Terri prepared this dinner the other night and it was outstanding just like all our meals but try this, you won’t be disappointed – I guarantee it. Terri is the best. Terri Cook is the Canada Free Press Restaurant Reviewer of The Cooks Come to Dinner fame

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