Darn, I got a hankerin for prime rib and horseradish sauce

[commander bunnypants]

cant get it out of my head

CB

[underpants]

1. Here ya go

http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=105x2522834

that should take care of the problem

[Magrittes Pipe]

2. Give me some, too.

Please.

[matcom]

3. rare please

[Badger1]

4. sounds good

and is actually very easy to make. Add some hot pop overs, a big bottle of cabernet and wahooooo! I do believe that me and Mrs. Badger will make some this weekend.

[soothsayer]

5. i did prime rib on the grill for xmas, and wow was it good!

I think I'll do it on the rotisserie next time. Did ribs on the rotiss yesterday, with a bunch of jerk chicken drumsticks hanging out below, and what a feast! I love grilling in the winter time (but not as much as in the spring and summer and fall!)

[matcom]

7. i can't even SEE my grill

under all the snow. and i have a huge smoker!

its just a huge snowbank right now x(

[soothsayer]

11. I've got a weber smokey mountain, so it's easy to find...!

Smoked two butts the other day in the snow (but it was only a few inches). Good stuff! Think I'll go have some for breakfast.

[nothingshocksmeanymore]

6. here..make it like this....yum

Roast Prime Rib of Beef with Pink and Green Peppercorn Crust


8 lbs standing rib roast (4 ribs, trimmed)
recipe for crust

2 teaspoons allspice berries, crushed
3 tablespoons pink peppercorns, crushed lightly
3 tablespoons freeze-dried green peppercorns, crushed lightly
3 tablespoons butter, softened
2 tablespoons all-purpose flour
1 tablespoon firmly packed brown sugar
1 tablespoon Dijon mustard
1 1/2 teaspoons salt


recipe for wine sauce
2/3 cup dry red wine
2 cups beef broth
1 1/2 tablespoons cornstarch
1 tablespoon Worcestershire sauce
1 tablespoon water


1. Let rib roast stand at room temperature 1 hour.

2. Preheat oven to 500F.

3. Make crust: In a small bowl combine all crust ingredients, stirring to form a paste.

4. Pat beef dry and season.

5. In a pan, roast beef, ribs side down, 30 minutes.

6. Transfer beef to a platter.



7. Reduce oven temperature to 350F.

8. Return beef to roasting pan, ribs side down, and spread with peppercorn paste.

9. Roast beef 1 – 1 ¼ hours longer, or until a meat thermometer registers 135F for medium-rare.

1o. Transfer to a cutting board.

11. Let stand, covered loosely, alteast 20 minutes and up to 30 minutes before carving.


12. Make sauce: Skim fat from drippings in roasting pan.

13. Add wine and deglaze over moderately-high heat, scraping up browned bits.

14. Boil until reduced by about half and transfer to a saucepan.

15. Add broth and boil 5 minutes.

16. In a small bowl, dissolve cornstarch in Worcestershire Sauce and water and add to saucepan in a stream, whisking.

17. Bring to a boil, whisking, and boil 1 minute.

18. Season.


FOLLOW THESE INSTRUCTION PRECISELY AND YOU WON'T BE DISAPPOINTED

Prior to cooking I take a small container of heavy whipping cream, a whole container of horse radish and a teaspoon of sugar and I whip it into a horseradish cream sauce with my mixer and let that stand in the fridge for a couple hours

[demnan]

8. If you're ever up my way

Try Tom Sarris' Orleans House in Arlington, VA

http://www.activediner.com/restaurant/homepage.cfm?CID=102541

[notadmblnd]

9. Still?

go down to the grocer and buy yourself a nice hunk of meat. Skip the horseradish sauce in mayonaise and pick up yourself a jar of ground horseradish prepared with vinegar...much more flavor. Satisfy this hankering you've had all week before you regret it.

[commander bunnypants]

10. yes

aaaaaaaaaaaahhhhhhhhhhhhhhhhhh

CB

This weekend