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

You're right, I probably could not have identified that before yesterday, lol. Eye surgery was a success and easy peasy as I had hoped. Hey, maybe my cook photos will improve! Love an uptown dish with a Southern touch. Well done, sir.

northGAcock said:

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.

Come on up. Show me how it is done. Got two 4 bone SRR to cook today. Happy Thanksgiving brother.

So I am looking for a good horseradish sauce, and I find this post. I think I am going to go with it.

The recipe as given:

northGAcock said:

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) 

A splash, a dash, lite sprinkle and ****-load.
Help me out here on proportions since everything is relative.....

For a 12oz jar of horseradish:
1/4 cup sour cream ( I prefer to substitute crème fraîche anywhere something calls for sour cream as it is not as sour)
3 tablespoons buttermilk
1 tablespoon of Worchestershire
and 3 or 4 shakes of white pepper

At least that is what I am thinking.  Am I on the right track or way off?

Ozzie_Isaac said:

northGAcock said:

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:

Sounds awesome.  Horseradish is key to prime rib.

Horseradish may be the most under appreciated condiment. 

Eggcelsior said:

Oh my. Remind me to take you up on a grapefruit concoction come March.

Out of the back of his car no less!

Holy crap dude!!  Don't know how I missed this post. Gorgeous, and I know exactly now what this weekend's prime rib sauce will consist of.

nolaegghead said:

Sea2Ski said:

So I am looking for a good horseradish sauce, and I find this post. I think I am going to go with it.

The recipe as given:

northGAcock said:

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) 

A splash, a dash, lite sprinkle and ****-load.
Help me out here on proportions since everything is relative.....

For a 12oz jar of horseradish:
1/4 cup sour cream ( I prefer to substitute crème fraîche anywhere something calls for sour cream as it is not as sour)
3 tablespoons buttermilk
1 tablespoon of Worchestershire
and 3 or 4 shakes of white pepper

At least that is what I am thinking.  Am I on the right track or way off?

@Sea2Ski  I love heat and horseradish, but that ratio will be toxic.  Too much horseradish will overpower the prime rib.  You could substitute pork tenderloin (similar texture) and it would taste the same - of horseradish.

The horseradish sauce should be, if it's cream base, at least 80% cream (I like creme fraiche - good idea, although we just usually use sour cream, or the mexican cream), depending on if you use prepared or fresh radish, that percentage can go up.   Start with a little horseradish mix and taste, then adjust from there.

Around these parts, you get straight horseradish - fresh grated. Unmuddled by creams and what-not and as the beef gods intended. Maybe it's a Mid-Atlantic thing.

Eggcelsior said:

nolaegghead said:

Sea2Ski said:

So I am looking for a good horseradish sauce, and I find this post. I think I am going to go with it.

The recipe as given:

northGAcock said:

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) 

A splash, a dash, lite sprinkle and ****-load.
Help me out here on proportions since everything is relative.....

For a 12oz jar of horseradish:
1/4 cup sour cream ( I prefer to substitute crème fraîche anywhere something calls for sour cream as it is not as sour)
3 tablespoons buttermilk
1 tablespoon of Worchestershire
and 3 or 4 shakes of white pepper

At least that is what I am thinking.  Am I on the right track or way off?

@Sea2Ski  I love heat and horseradish, but that ratio will be toxic.  Too much horseradish will overpower the prime rib.  You could substitute pork tenderloin (similar texture) and it would taste the same - of horseradish.

The horseradish sauce should be, if it's cream base, at least 80% cream (I like creme fraiche - good idea, although we just usually use sour cream, or the mexican cream), depending on if you use prepared or fresh radish, that percentage can go up.   Start with a little horseradish mix and taste, then adjust from there.

Around these parts, you get straight horseradish - fresh grated. Unmuddled by creams and what-not and as the beef gods intended. Maybe it's a Mid-Atlantic thing.

You can grate it fresh and "stop" the heat by adding acid.  Either way,  as the Japanese consider it rude to overload sushi with wasabe, it really boils down to tasting the food without blowing out your senses.

I agree with @Eggcelsior maybe it is a mid-Atlantic thing. I always and have always had it served fresh.  I thought I would mix it up a bit and provide a sauce. @northGAcock's recipe sounded easy and tasty, so I was going to give it a try. Can't find something good till you try it!