CHRISTMAS EVE STANDING RIB ROAST with BORDELAISE & HORSERADISH CREAM
Nothing says Christmas like the smell of a beautiful prime rib roast wafting through the kitchen on the night before Christmas. Here is my recipe for a remarkably easy meal to feed a large or small gathering for your big holiday meal. As a guide, a 2-Bone roast will feed 5-6 people. 3-Bone roast feeds about 9. A 4-Bone roast up to 12 people. I order a 7-Bone roast to handle my group of 20! I only use Herd & Grace to source my roasts because their quality is unmatched. A gourmet Demi-Glace will help you make the most richly flavored Bordelaise, a red wine reduction sauce, finished with the demi-glace for an incredible depth of flavor – and it can all be prepared before your meat is out of the oven. No last-minute gravy while the side dishes get cold! Lastly, a simple Horseradish Cream adds zip and zing. Add your favorite potato side dish and a green vegetable and your holiday meal is complete!
STANDING RIB ROAST
Cape Grim Standing Rib Roast from Herd & Grace
Sea salt and freshly ground black pepper
4 sprigs fresh thyme, stems removed
3 sprigs fresh rosemary, stems removed
¼ cup Dijon mustard
4 cloves garlic, minced
2 tablespoons extra virgin olive oil
BORDELAISE
2 carrots, chopped
1 leek, cleaned well and chopped
4 shallots, peeled and sliced
3 cloves garlic, peeled and lightly smashed
4 sprigs fresh thyme
3 bay leaves
2 cups red wine
2 tablespoons unsalted butter
3 cups Demi-Glace from Herd & Grace
Sea salt and freshly ground black pepper
HORSERADISH CREAM
6-8 tablespoons freshly grated horseradish (for jarred use less)
1 1/2 cup organic sour cream
½ cup mayonnaise
Dash of Worchestershire
Juice of ½ lemon
Sea salt and freshly ground black pepper
FOR THE STANDING RIB ROAST
Let the meat thaw in the refrigerator 2 days before you are ready to prepare it. Remove the meat from the refrigerator and let it sit on the counter for about 1 hour.
Preheat oven to 425 degrees.
Place meat into a roasting pan and season liberally on all sides with sea salt and freshly ground black pepper.
Finely chop the thyme and rosemary leaves and add to a small bowl. Add the minced garlic, Dijon and olive oil. Stir to combine. Rub the herb mixture over the entire roast.
Place the roast, bone-side down (it’s a built-in rack), in the pan and place into the hot oven. Sear at 450 degrees for 30 minutes, then reduce heat to 275 degrees. Continue to cook the roast for about 15-20 minutes per pound, until a meat thermometer reaches 120-125 degrees (for a finished medium-rare roast). Always rely on the meat thermometer, since ovens can vary in temperature.
Once the meat reaches the targeted temperature, remove the roasting pan from the oven and let the roast rest for 30 minutes. It will continue to cook as it absorbs the juices, raising the internal temperature to 130 degrees, a perfect medium rare.
After resting, carve by removing the bones from the back of the roast, cutting off the entire prime rib in one large piece. (Save the ribs for someone special, they are a family favorite!) Place the prime rib onto the cutting board and carve into ½ inch thick pieces on the long side of the roast. Serve immediately with warmed Bordelaise and a dallop of Horseradish Cream.
FOR THE BORDELAISE
Place the demi-glace into a small saucepan on low heat. Place a larger saute pan on medium high heat. Add a little olive oil, then the chopped carrots, leeks and shallots. Saute the vegetables, until they become golden and caramelized, about 30 minutes. Add the garlic, thyme and bay leaves and saute 5 minutes longer. Pour in the red wine and bring to a boil, letting the wine cook off until it thickens and becomes syrupy, about 5-7 minutes. Add the butter and stir to combine. Add the warm demi-glace to the wine sauce and bring up to a boil, then reduce heat to a simmer and allow the flavors to meld. Season with a good finishing sea salt and freshly ground black pepper. Taste and make sure you have seasoned well. Pass through a sieve and reserve the completed sauce. It needs only to be reheated when ready to serve.
FOR THE HORSERADISH CREAM
Place the freshly grated horseradish into a small bowl. (Jarred horseradish can be much more intense, so if using jarred, start with half the amount and add to taste.) Add the sour cream, mayonnaise, a dash of Worchestershire and the lemon juice. Season with sea salt and freshly ground pepper. Stir to combine. Store in the refrigerator until ready to serve.