food for thought

by michelle

ribeye roast with mustard and horseradish sauce

leave a comment »

Succulent beef, roast vegetables and a delicious sauce. Who could ask for more?

To improve the crust on your ribeye roast, allow it to air-dry, uncovered, on a rack in the fridge overnight. Season it generously with salt and pepper on all sides – seasoning with salt up to a day in advance helps the seasoning penetrate the meat. Preheat your oven to121°C (250°F). Place the prepared roast on a rack in a roast pan with the fat cap facing upwards and cook until the centre of the roast registers 52°C (125°F) on an instant-read thermometer for medium-rare or 57°C (135°F) for medium. This could take up to 4 or 5 hours. Remove it from the oven to a large plate, tent it loosely with aluminium foil and allow it to rest. Meanwhile increase the oven temperature to the highest possible setting. Wipe out the roasting pan and replace the rack. Remove the foil from prime rib and place it back on the rack with fat cap facing upwards and cook for 6 to 10 minutes or until well browned and crisp on the outside. To make the sauce, fry a very finely diced onion in some olive oil over low heat until wilted and caramelised. Sprinkle with a little flour and allow it to cook a little more. Add ½ a cup of red wine and 1 cup of good beef stock and cook until thickeniong and reduced to half or less. Now add 1 tablespoon of seeded Dijon mustard, 1 tablespoon of grated horseradish, a dash of Worcestershire sauce, plenty of freshly ground black pepper and salt to taste. To finish, add some butter and stir through for a delicious glossy sauce.

* this roasting method comes from Serious Eats.

Advertisements

Written by michelle picker

November 29, 2017 at 12:22 am

Posted in recipe

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: