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PSA... for all who Egg a rare to medium rare Prime Rib Roast

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northGAcock
northGAcock Posts: 15,164
in EggHead Forum
It's the horseradish sauce that brings it all home....mine

Soure cream 
A splash of buttermilk
A dash of Worchestershire Sauce
A very lite sprinkle of white pepper 
A ****-load of prepared horseradish (unopened for po dun see) 

@rrp how about posting the Au jus recipient. 

Don't try to save a few bucks and be disappointed with weak ass horseradish! =)

It's the holidays on your Big Green Egg. Post some pictures here:
Ellijay GA with a Medium & MiniMax

Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow
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  • bgebrent
    bgebrent Posts: 19,636
    edited November 2016
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    Will that go with sage butter turkey?? ;)
    Sandy Springs & Dawsonville Ga
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  • Dyal_SC
    Dyal_SC Posts: 6,056
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    Sounds awesome. Might hafta try that. 
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  • RRP
    RRP Posts: 25,898
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    Here you go!

    RRP's Au Jus Recipe - 3-14-16 Version


    This began as a basic recipe off internet which I tweaked MULTIPLE times so it's mine!


    1  14 oz Swanson Beef Broth (box – not the can)
    1  10-1/2 ounce can of Campbell's French Onion soup
    ½  of the soup can cold water
    1 T Worcestershire sauce
    1   teaspoon of garlic salt
    1   teaspoon ground garlic powder

    1   Wyler’s brand beef bouillon cube

    1 T Better Than Beef Bouillon

    1   teaspoon soy sauce

    1   teaspoon oyster sauce


    Optional: 1 T Penzeys Old English Prime Rib Rib


    Bring ingredients to a boil in saucepan, letting it boil for 1 minute then
    simmer still uncovered for 30 minutes. Strain and discard onions.  Serve au jus sauce hot. Can be made days in advance.  Makes 3 cups.  BTW I also make a batch of this and then pour it in large ice cube trays and freeze. Note, due to the salt content it does not freeze rock solid. Also keep stirring during the pouring stage if you opt to use the Penzey’s.


    One melted cube make a wonderful Bloody Bull!


    With the size trays I use:

    1 cube = 2T

    8 cubes = 1 cup of au jus which is just right for our PR meals



    RRP’s Simple Horseradish Sauce that’s great with Prime Rib


    1/8 cup sour cream

    3/16 cup Kraft Prepared Horseradish

    1/4 tea salt


    Combine ingredients, mix very well by hand and refrigerate at least 24 hours in advance to develop flavor.

    Re-gasketing America one yard at a time.
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  • YukonRon
    YukonRon Posts: 16,989
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    Thank you for posting this
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • Cookbook_Chip
    Cookbook_Chip Posts: 1,299
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    YukonRon said:
    Thank you for posting this
    ditto!
    Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at https://FamilyCookbookProject.com
    Stoker II wifi, Thermapen, and a Fork for plating photo purposes
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  • SGH
    SGH Posts: 28,791
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    northGAcock said:
    (unopened for po dun see) 

    Brother ****, that's a mighty confusing word there my friend ;)

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • northGAcock
    northGAcock Posts: 15,164
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    SGH said:
    northGAcock said:
    (unopened for po dun see) 

    Brother ****, that's a mighty confusing word there my friend ;)
    Makin sure you are awake and paying attention.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • northGAcock
    northGAcock Posts: 15,164
    Options
    RRP said:
    Here you go!

    RRP's Au Jus Recipe - 3-14-16 Version


    This began as a basic recipe off internet which I tweaked MULTIPLE times so it's mine!


    1  14 oz Swanson Beef Broth (box – not the can)
    1  10-1/2 ounce can of Campbell's French Onion soup
    ½  of the soup can cold water
    1 T Worcestershire sauce
    1   teaspoon of garlic salt
    1   teaspoon ground garlic powder

    1   Wyler’s brand beef bouillon cube

    1 T Better Than Beef Bouillon

    1   teaspoon soy sauce

    1   teaspoon oyster sauce


    Optional: 1 T Penzeys Old English Prime Rib Rib


    Bring ingredients to a boil in saucepan, letting it boil for 1 minute then
    simmer still uncovered for 30 minutes. Strain and discard onions.  Serve au jus sauce hot. Can be made days in advance.  Makes 3 cups.  BTW I also make a batch of this and then pour it in large ice cube trays and freeze. Note, due to the salt content it does not freeze rock solid. Also keep stirring during the pouring stage if you opt to use the Penzey’s.


    One melted cube make a wonderful Bloody Bull!


    With the size trays I use:

    1 cube = 2T

    8 cubes = 1 cup of au jus which is just right for our PR meals



    RRP’s Simple Horseradish Sauce that’s great with Prime Rib


    1/8 cup sour cream

    3/16 cup Kraft Prepared Horseradish

    1/4 tea salt


    Combine ingredients, mix very well by hand and refrigerate at least 24 hours in advance to develop flavor.

    Thank you Ron posting for myself and others....will be picking up ingredients tomorrow. 
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • Hans61
    Hans61 Posts: 3,901
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    Right you are friend. Thanks for sharing the recipe!
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
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    ...and if you like a medium to medium well prime rib?

    Well sir, you just don't deserve no damn horsey sauce. 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • DoubleEgger
    DoubleEgger Posts: 17,188
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    Thanks @RRP. I appreciate the recipe. This is the kind of stuff we need to get the forum back on track. 
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  • northGAcock
    northGAcock Posts: 15,164
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    bgebrent said:
    Will that go with sage butter turkey?? ;)
    Brent, it's a long week. Man can not live by Turkey alone. 
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • JRWhitee
    JRWhitee Posts: 5,678
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    I am doing a Prime Rib on Thursday at Christine's. I will find out how large of a roast the Mini Max will hold. 
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • RedSkip
    RedSkip Posts: 1,400
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    1/2 Cup Sour Cream
    Horseradish to taste - I like it hot.
    Tiny squirt Honey Mustard to bring it home.

    Mix and enjoy!
    Large BGE - McDonald, PA
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  • northGAcock
    northGAcock Posts: 15,164
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    I got a 9 pounder to cook Wednesday evening. Gonna roast it on the medium. You are welcome to slide over Thursday if you need some room. Not a long cook...and a nice period of rest on the drive back. An option if you need it. 
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • smbishop
    smbishop Posts: 3,053
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    Thank you for posting @RRP
    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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  • JRWhitee
    JRWhitee Posts: 5,678
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    northGAcock said:
    I got a 9 pounder to cook Wednesday evening. Gonna roast it on the medium. You are welcome to slide over Thursday if you need some room. Not a long cook...and a nice period of rest on the drive back. An option if you need it. 
    I appreciate that, there are only 5 of us the Mini Max should be fine. I bought the whole roast at Costco and will cut off what ever will fit. I did copy the Horseradish sauce and RRP's Au jus and will do both of those.

                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • Skiddymarker
    Skiddymarker Posts: 8,522
    edited November 2016
    Options
    RRP said:
    Here you go!

    RRP's Au Jus Recipe - 3-14-16 Version


    This began as a basic recipe off internet which I tweaked MULTIPLE times so it's mine!


    1  14 oz Swanson Beef Broth (box – not the can)
    1  10-1/2 ounce can of Campbell's French Onion soup
    ½  of the soup can cold water
    1 T Worcestershire sauce
    1   teaspoon of garlic salt
    1   teaspoon ground garlic powder

    1   Wyler’s brand beef bouillon cube

    1 T Better Than Beef Bouillon

    1   teaspoon soy sauce

    1   teaspoon oyster sauce


    Optional: 1 T Penzeys Old English Prime Rib Rib


    Bring ingredients to a boil in saucepan, letting it boil for 1 minute then
    simmer still uncovered for 30 minutes. Strain and discard onions.  Serve au jus sauce hot. Can be made days in advance.  Makes 3 cups.  BTW I also make a batch of this and then pour it in large ice cube trays and freeze. Note, due to the salt content it does not freeze rock solid. Also keep stirring during the pouring stage if you opt to use the Penzey’s.


    One melted cube make a wonderful Bloody Bull!


    With the size trays I use:

    1 cube = 2T

    8 cubes = 1 cup of au jus which is just right for our PR meals



    RRP’s Simple Horseradish Sauce that’s great with Prime Rib


    1/8 cup sour cream

    3/16 cup Kraft Prepared Horseradish

    1/4 tea salt


    Combine ingredients, mix very well by hand and refrigerate at least 24 hours in advance to develop flavor.

    The Penzey's English rub is a great addition to the au jus, specially if you use it on the roast. 
    I'm the only horseradish guy in my house, so bottled Crazy horse it is. 
    http://www.gourmetwarehouse.ca/condiments-other-condiments/crazy-horse/extra-hot-horseradish-125ml

    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • northGAcock
    northGAcock Posts: 15,164
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    Got mine ready to drop shortly.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • bgebrent
    bgebrent Posts: 19,636
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    Lookin good brother!  Serious feasting ahead.
    Sandy Springs & Dawsonville Ga
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  • JRWhitee
    JRWhitee Posts: 5,678
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    Nice job Buddy I hope mine turns out half that good tomorrow. 
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • YukonRon
    YukonRon Posts: 16,989
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    This post is going to be most helpful, as my guest list went from 5 to 23, thus far.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • Dredger
    Dredger Posts: 1,468
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    @northGAcock, that is a serious plate of beautiful goodness. Do I also spy Brussels sprouts and an asparagus casserole nestled in next to the horsey sauce and au jus? Drooling here.
    Large BGE
    Greenville, SC
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  • northGAcock
    northGAcock Posts: 15,164
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    Dredger said:
    @northGAcock, that is a serious plate of beautiful goodness. Do I also spy Brussels sprouts and an asparagus casserole nestled in next to the horsey sauce and au jus? Drooling here.
    You have a great eye for vitals Ms Dredger. It was absolutely delicious. 
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • northGAcock
    northGAcock Posts: 15,164
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    YukonRon said:
    This post is going to be most helpful, as my guest list went from 5 to 23, thus far.
    Whats a couple more.....you know I have a couple of airline tickets to Louisville in the hamper.....just waiting to be rescheduled.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • F3DAWG
    F3DAWG Posts: 98
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    northGAcock said:
    Just to close the threadyall be cool.
    I have never attempted to cook a prime rib, but you have inspired me to try with that beautiful plate. Happy Thanksgiving to you and your family!
    Summerville, SC
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  • bgebrent
    bgebrent Posts: 19,636
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    Beautiful Robin!  And don't disagree with this compliment  ;)
    Sandy Springs & Dawsonville Ga
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  • Powderhound
    Powderhound Posts: 139
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    northGAcock said:
    If I could get my son to consume less beer.....he might be up for throwing another log on the fire.......listening to the Allman Brothers final concert (at the time)....though I believe we will hear more from them if Greg's health will hold up..
    Oh and a roast is on.....$ Rivers Coffee rub....and some fresh chopped Rosemary. Aujus and Horsey Sauce made.
    "Grate" set up. What size is the BGE? Why do you have an extra stone underneath?  I like the creativity. 
    Large, Medium, Mini, and Mini Max, a few too many accessories, 2 kids, 1 dog, and original wife.  Lover of winter, powdery snow, and lots of golf.  
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