Prime Rib Roast with Horseradish Mashed Potatoes
- serves 4
1 3 lb(s) Prime Rib Roast
1 Tbsp Kosher salt
1 Tbsp coarsely ground pepper
1 Tbsp vegetable oil
4 clove garlic, peeled
12 cippolini or pearl onions, peeled
1 lb(s) button mushrooms
5 sprig fresh thyme
½ cup white wine
½ cup beef stock
1 Tbsp butterHorseradish Mashed Potatoes
5 medium Yukon Gold Potatoes, peeled and cut into large chunks
½ cup butter
½ cup heavy cream
½ cup buttermilk
2 ½ Tbsp prepared horseradish
salt and pepper, to tasteYorkshire Pudding
3 large eggs
1 cup whole milk
1 cup all purpose flour
1 pinch salt
⅔ cup clarified butter or pan drippings from the prime rib roast
1. Preheat oven to 350 F
2. Sprinkle meat generously with salt and pepper.
3. In a medium sauté pan, heat vegetable oil over medium high heat. Add meat and sear meat for 3-5 minutes per side, or until golden brown on all sides.
4. Add garlic, onions, mushrooms, and fresh thyme. Cook 1-2 minutes more.
5. Transfer pan to preheated oven, and roast until meat is medium, 45 minutes to 1 hour.
6. Remove from oven and transfer meat and vegetables to another dish. Let meat rest 5-10 minutes.
7. Add white wine to sauté pan and simmer over medium heat to reduce volume by half. Add beef stock and reduce by half.
8. Add butter and stir gently.
9. Slice meat against the grain, and serve with vegetables and pan sauce.Horseradish Mashed Potatoes
1. In a 5-quart pot, cover potatoes by 1 inch with cold salted water. Bring water up to a simmer and cook potatoes, uncovered, about 20 minutes or until tender.
2. Shortly before the potatoes are finished cooking, combine butter, heavy cream, buttermilk and horseradish in a small saucepan. Simmer mixture over medium heat.
3. Drain potatoes well in a colander, and return to pot along with hot cream mixture, salt, and pepper. Mash together with a potato masher until well combined.
4. Season with salt and pepper.
5. Serve immediately, or keep hot, uncovered, in a double boiler.Yorkshire Pudding
1. In a medium bowl, whisk eggs just to blend. Gradually whisk in milk. Sift flour and salt into egg mixture and whisk until well blended and smooth. Let batter stand at room temperature at least 30 minutes. Transfer to large measuring cup or pitcher with a spout for easy pouring.
2. Preheat oven to 450 F.
3. Heat muffin tin with 12 muffin cups in oven for 10 minutes. Pour about 1 tsp. drippings or melted butter into each muffin cup. Return pan to oven until fat is hot, about 6 to 8 minutes. Re-whisk batter and pour it evenly into the muffin cups onto the hot fat. (The key to these puddings puffing up is that the fat should be very hot when you add the batter.) Bake until puddings are golden and puffy, about 12 to 15 minutes. Puddings will sink slightly in centre. Serve immediately out of oven while still hot.