Prime Ribs Of Beef With Horse Radish And Mustard Sauce
|Prime rib roast beef||6 Pound (First Three Ribs)|
|Garlic||2 Clove (10 gm)|
|Dry mustard||1 Tablespoon|
|Freshly ground pepper||1⁄2 Teaspoon|
|Water/Beef stock||1⁄4 Cup (4 tbs)|
|For horseradish and mustard sauce|
|Freshly grated horseradish/1 /3 cup bottled horse radish||1⁄4 Cup (4 tbs)|
|Cider vinegar||1 Teaspoon (Use Only If You Use Fresh Horseradish)|
|Dry mustard||1⁄2 Teaspoon (Use Only If You Use Fresh Horseradish)|
|White sugar||1⁄2 Teaspoon|
|Whipped cream||1⁄2 Cup (8 tbs)|
Cut the garlic cloves into 3-4 slivers.
Poke the slivers into various nooks in the roast.
Combine the butter, mustard, and pepper.
Smear this paste over the meat.
Place the meat on a rack in an open roasting pan.
Let it stand at least one hour at room temperature.
Roast uncovered at 350 degrees 15 minutes per pound for rare and 18 minutes per pound for medium rare, 20-25 minutes for well-done.
For rare the thermometer registers between 130 and 140 degrees, for medium 140-150, and for well-done 150-170.
Remove from the oven.
Sprinkle with salt.
Place the roast on a preheated platter in a warm place for 25-30 minutes. The roast will not get cold and the meat will be easier to carve.
To make the Horseradish mustard sauce, drain horse-radish thoroughly. Combine with the vinegar, mustard, salt, and sugar. Fold into the whipped cream just before serving.
To make gravy, remove the fat from the roasting pan.
Pour the water or stock into the pan, work off all those delicious brown particles, season with salt and pepper, and add any pink juices that have come out of the roast.
Serve in a preheated sauce boat.