Prime rib and horse radish .......?

PRIME RIB IN ROCK SALT

3 or 4 bags rock salt

1 rib roast

Layer salt in bottom of roaster to cover. Dampen with water in spray bottle. Season meat with Worcestershire powder and pepper.

Place on salt, rib side down, cover with rock salt and dampen. Salt must cover meat on all sides to form a "seal".

Cook uncovered in preheated 500 degree oven 12 minutes per pound. Crack with hammer, clean off all salt. Slice and serve. It is unbelievably unsalty! If center is too rare when cut, it can be microwaved to proper doneness, under a careful eye, 1 slice at a time.

Hint: Save the bones and uneaten fatty pieces to make soup stock the next day.

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horseradish sauce

1 1/2 cups crème fraîche or sour cream

1/2 cup prepared white horseradish

6 tablespoons chopped fresh chives

4 teaspoons fresh lemon juice PreparationWhisk all ingredients to

blend in small bowl. Season with salt and pepper. (Can be made 2 days ahead. Cover and chill.)

Horseradish Sauce I:

1/4 cup fat-free mayonnaise

1/4 cup fat-free sour cream

1 tablespoon Dijon-style mustard

2 green onions, finely chopped

2 teaspoons prepared horseradish (according to your taste)

In a small bowl, combine mayonnaise, sour cream, Dijon mustard, green onions, and horseradish; cover and refrigerate until ready to serve.

NOTE: Can be made 2 days in advance. Cover and refrigerate.

Spicy Horsereadish Sauce

Ingredients

2/3 cup reduced-fat sour cream

3 tablespoons prepared horseradish

2 tablespoons light mayonnaise

1 tablespoon white wine vinegar

1 teaspoon dry mustard

1/4 teaspoon salt

1/4 teaspoon ground red pepper

Preparation

Stir together all ingredients in a small bowl. Chill one hour. Serve with beef, pork, steamed shrimp, as a sandwich spread, on baked potatoes, or as a dip for chips or raw vegetables.

Holy cow it is my favorite. I actually have dreams about prime rib. Sad I know. I have an electric smoker and that is by far the best way ive eaten it. Slow cooked for hours. But the oven comes a close second. The recipe I came up with a few years back makes a damn good prime rib. Give it a shot if your feelin fiesty! You will need a few household items from the cabinet.

Rock Salt-VITAL!

Brown Sugar-VITAL!

Pepper

Garlic

Curry

So you take your prime rib and rub the mess out of it with the brown sugar first. Coat it up really good, then do the same with the rock salt. Then you mix the pepper, garlic, and curry (mix the amounts to your liking of the spice) into a bowl and sprinkle them on top of the masterpiece. Take your prime rib, wrap it in siran wrap, put in a bowl and toss in the fridge. Cook it the next day. Takes about a pound an hour and half. Bake it at 325 for until your meat thermomator reads rare in the middle. Take it out and let stand before cutting. It should be about med-rare in the middle once its cooled briefly.

While its cooling theres an easy recipe if you like creamy horse raddish. Take sour cream and the raw horse raddish and mix to taste. Its awesome.

You can also take some of the juices from the pan that had the meat and mix it with beef broth and heat for au jus.

There you go my friend. Ive been wooing girls and having happy guests for years with the easy recipe.

I have never heard of the rock salt method but it would probably work like it does for other foods. I bake mine dry in the oven till rare in the middle.

Fresh horseradish is the best but grate the fresh root OUTSIDE. Trust me on this one your eyes and nose will be burning for weeks.

Mix grated horseradish with a little vinegar or sour cream. It will be hot but won't stay that way for more than a week.

Wipe the thawed roast with paper towels.

Sprinkle Kosher/Sea salt from 2 feet above & rotate roast.

You can also do the same with fresh ground pepper.

Grate the fresh horse radish into a dish & add white vinegar.

MMMMMMMMMMMMM MMMMMMMMMMMMMMM Goood.

Yes, coat it heavily with the best salt and pepper available and slo!!!!!!! slow!!!!!!!!!! roast it. 200F cook it to 135F for rare-mr .Hotter if desired. Depending on size of cut takes 30 min to 8 hours. Keep the juice for dippin and drizzlin. Add fresh carrot onion celery to roastin pan parsley garlic and deglaze after roasting for extra yummy jus! Maybe some Merlot.

Horse sauce. I like straight horseradish, but if you like you can mix it with sour cream or yogurt or creme fresh.

I am hungry now.