In stock
SKU
4061 5057 5205 R110

4061 Prime Rib with Hawaiian Black Lava Salt and Wasabi Horseradish Sauce

4061 Prime Rib with Hawaiian Black Lava Salt and Wasabi Horseradish Sauce


Prime Rib:
Preheat oven to 475°. Completely cover prime rib with Olive Oil and Dijon Mustard. In a small bowl, combine Hawaiian Black Lava Salt (Fine), Granulated Garlic, Onion Powder, and Long Pepper "Wild Picked. Rub mixture on the prime rib.

Place prime rib, fat side up in a heavy stainless steel roasting pan. Roast for 15 minutes and then turn down oven to 325°. Roast prime rib for 90 minutes more, basting every 20 minutes. Once prime rib temperature reaches 120°, remove from the oven, cover with aluminum foil, and let rest for 25 minutes.

Horseradish Sauce: In a bowl, combine Wasabi Powder, sour cream, Apple Cider Vinegar, Ground Whole Yellow Mustard Seeds, and Cayenne Pepper. Mix well and then store in refrigerator until ready to use.

Au Jus Sauce: Remove the prime rib from the roasting pan and add Freeze Dried Shallots to the roasting pan. On the stove top simmer for 2 minutes. Deglaze the pan with red wine, beef stock, and bring to a boil. Place in a gravy bowl and serve with the prime rib.

Prime Rib

- 5 pounds Prime Rib

- 2 tablespoons Olive Oil

- 2 tablespoons Dijon Mustard

- 3 tablespoons (4061) Hawaiian Black Lava Salt (Fine)

- 3 tablespoons (5007) Granulated Garlic

- 3 tablespoons Granulated Onion

- 3 tablespoons (5057) Long Pepper "Wild Picked, freshly ground

Horseradish Sauce

- 1 tablespoons (5205) Wasabi Powder

- 2 cups sour cream

- 2 tablespoons Apple Cider Vinegar

- 2 tablespoons (5042) Whole Yellow Mustard Seeds, freshly ground

- ¼ teaspoon (5006) Cayenne Pepper

Au Jus Sauce

-1/4 cup (5170) Freeze Dried Shallots

- 1 cup red wine

- 1 cup beef stock

If you need more liquid to baste with as Prime Rib is roasting, add some beef broth to the bottom of the roasting pan.

Prime Rib with a gorgeous crust on the outside

 

More Information
SKU 4061 5057 5205 R110
Ingredients

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Prep Time 10 Minutes
Cook Time 2 Hours
Total Time 2 Hours
Yield 6 Servings
Level Easy
Credits Chef Cindy Taffel & Photographer Robyn Handler
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