NOW WE ARE COOKING ENJOY DAN:

  PRIME RIB ROAST ON EASTER SUNDAY FOR THE CLASEN’S AT THE SAUL’S

     WITH HORSERADISH SAUCE:                                              By CHEF DAN:

Serves 4-6

INGREDIENTS:

4- 5 prime rib roast

8 garlic cloves, sliced in half

1 tablespoon freshly ground black pepper

1/2-teaspoon kosher salt

1 cup red wine

2 cups beef stock

DIRECTIONS:                             (PRE-HEAT OVEN TO 450 DEGREES)

1.   Using a knife, poke small holes all over uncooked roast, and insert 1/2-clove of garlic in each hole.

2.   Cover and refrigerate overnight.

3.   Next day remove and let sit at room temperature for about 2 hours.

4.   Season the roast salt and pepper.

5.   Place the roast fat side up in a shallow pan.

6.   Roast at 450 degrees for 30 minutes.

7.   Reduce heat to 300  degrees and continue to cook as follows

8.   Rare 12-14 minutes per pound, medium rare 25 minutes per pound.

9.   Using meat thermometer should read 130 degrees for rare.

10.                Remove meat to carving board, tent with foil.

11.                In the roasting pan heat to high heat.

12.                Add wine, cook about 8 minutes, stirring sand scraping.

13.                Add beef stock and reduce the stock by half, about 20 minutes.

14.                Slice meat and drizzle with the juice.

HORSERADISH SAUCE:

1.   1 tablespoon hot horseradish

2.   1 tablespoons SCHLOTZKY’S Louisiana hot sauce

3.   1 cup sour cream

4.   1/4-cup lemon juice

5.   Pinch of salt and sugar

6.   1 tablespoon Worcestershire sauce

7.   1 teaspoon dry mustard

8.   1 teaspoon red pepper flakes

DIRECTIONS:

1.   In a bowl mix all ingredients together and serve with the prime rib.

             ENJOY DAN:                                  BON-APPETITE!!