French: Prime Rib Roast Au Jus with Horseradish Sauce

Recipe by Paul Young <info@cooking-with-paul.com>

(serves 5-6)

Beef roast and au jus ingredients:

• 1 boneless rib roast (prime or choice grade preferred) (about 4-5 lbs)
• Olive oil
• Salt, pepper, garlic powder (to taste)
• 6 cloves garlic, crushed
• 2 tablespoons butter
• 1 cup red wine
• 1 cup beef stock (or water plus 1 teaspoon beef base)
• 2 teaspoons Worcestershire sauce
• 1 tablespoon onion powder
• 1 tablespoon Italian seasoning
• Kitchen Bouquet (for color)

Horseradish sauce ingredients:

• ½ cup prepared horseradish (squeezed and drained)
• ¼ cup sour cream (half of an 8-ounce container)
• ¼ cup mayonnaise
• 2 teaspoon Dijon mustard
• 2 teaspoons lemon juice
• Salt and pepper to taste

Procedure:

1. Remove the roast from the refrigerator and allow roast to reach room temperature before baking (about 3 hours)
2. Make the horseradish sauce: combine all ingredients
3. Preheat oven to 500°F
4. Using paper towels, pat dry the beef roast
5. Rub beef roast with olive oil on all sides
6. Rub beef roast with salt, garlic powder, black pepper (to taste)
7. Place roast in a large cast iron skillet (or roasting pan)
8. Bake roast for 15 minutes; then turn oven down to 350°F and bake for about an hour (or until internal temperature reaches 120°F)
9. Remove the roast and set aside on a platter to rest for 15 minutes (cover with foil, internal temperature will rise to 125°F)
10. Drain all but 2 tablespoons of grease from skillet/pan (or scrape rest of pan drippings and transfer to another large skillet)
11. Add garlic and butter to skillet, saute until soft (about 2 minutes)
12. Add red wine and cook over high heat to reduce (about 5 minutes, stirring often)
13. Add beef stock, Worcestershire sauce, onion powder, and Italian seasoning
14. Add Kitchen Bouquet to adjust for color
15. After roast has rested, transfer roast drippings to pan with au jus
16. Adjust for salt and pepper
17. Carve roast and serve as is for a medium-rare slice (simmer slice in skillet with au jus for a few seconds or more if a medium or medium-well slice is desired)
18. To serve: transfer slice to a heated plate; drizzle a generous serving of au jus around the slice for a more rare serving, or drizzle au jus on top of slice for a less rare serving
19. Optional: serve with horseradish sauce on the side
20. Optional: serve with roasted brussel sprouts as a vegetable side dish