Prime Rib with Dijon & Whipped Horseradish Cream

By 1buttons

This Prime Rib with Dijon & Whipped Horseradish Cream is absolutely delish! A prime time, prime rib meal fit for a king and queen. Enjoy!

Ingredients

• WHIPPED HORSERADISH CREAM:
• 3/4cup3/4 cup heavy cream
• 1/4cup1/4 cup fresh horseradish, peeled, finely grated
• 2tablespoons2 tablespoons coarse grain mustard
• BEEF:
• 11 (6- to 8-pound) 3 rib, standing rib roast of beef; rib bones Frenched (don't remove the bones)
• Kosher salt and freshly ground black pepper, to taste
• 3large3 large carrots, peeled and roughly cut
• 3large3 large celery stalks, roughly cut
• 4large4 large shallots, quartered lengthwise
• 1/2bunch1/2 bunch fresh thyme
• 2tablespoons2 tablespoons olive oil
• 1/3cup1/3 cup dijon mustard
• 1cup1 cup beef broth

Preparation

Step 1

Make Whipped Horseradish Cream: Whip together heavy cream, horseradish and mustard. Can be made 3 hours ahead, covered and refrigerated.

To Roast the Beef: Preheat oven to 500°F. Season beef generously with salt and pepper. Place beef in a large roasting pan and roast just until the beef is brown on all sides, about 15 minutes. Remove pan from oven.

Toss the carrots, celery, shallots, and thyme with olive oil. Add to the same roasting pan and arrange the vegetables and thyme in the center of the pan then set the beef on top of the vegetables and thyme. Brush the mustard evenly all over the beef.

Reduce oven temperature to 350°F. Return the roasting pan to the oven and roast the beef and vegetables for about 1 hour and 15 minutes, or until an instant-read meat thermometer inserted into the center of the beef registers the desired doneness, about 110°F for rare or 115°F for medium-rare. Remember that the beef will continue to cook and the internal temperature will continue to rise to the proper temperature as it rests, so don’t overcook it.

Transfer beef to a carving board and allow it to rest, loosely covered in foil, 25 minutes.

Meanwhile, to prepare the Jus: Add the beef broth to the vegetables in the hot pan and stir to scrape up any brown bits on the bottom of the pan. Strain the jus through a fine-meshed strainer and into a saucepan. Discard the solids. Spoon off any excess oil that rises to top of the jus. Warm the jus over low heat before serving.

To serve: In a medium bowl, whisk the cream until thick but not stiff. Fold the horseradish and mustard into the cream. Season to taste with salt and pepper.

Cut the Beef into slices and transfer to plates. Spoon some of the warm jus over the beef and serve the horseradish sauce alongside.