Prime Rib With Rosemary Jus
& Creamy Horseradish Sauce
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Prime Rib
2 unit
Shallot
2 clove
Garlic
¼ ounce
Rosemary
5 teaspoon
Red Wine Vinegar
3 unit
Beef Demi-Glace
(Contains Milk)
2 unit
Dijon Mustard
8 ounce
Creamy Horseradish Sauce
(Contains Eggs)
Not included in your delivery
Salt
Pepper
1 teaspoon
Cooking Oil
4 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
COOK: About 1 hour before you’re ready to cook, remove prime rib from packaging; place on a baking sheet (larger side down) and allow to come to room temperature. Adjust rack to middle position and preheat oven to 275 degrees. Tent prime rib loosely with foil. Roast on middle rack until cooked to desired doneness, 1 hour and 30 minutes to 2 hours. Transfer to a cutting board to rest, at least 15 minutes.
PREP: Meanwhile, halve, peel, and finely chop shallots. Peel and mince 2 cloves garlic. Strip rosemary leaves from stems; roughly chop leaves until you have 1 tsp.
SOFTEN: Heat a drizzle of oil in a large pan over medium heat. Add shallots; season with salt and pepper. Cook, stirring, until softened, 5-6 minutes. Add garlic and chopped rosemary; cook until fragrant, 30 seconds. Add vinegar; cook, stirring, until liquid evaporates, 1-2 minutes.
SIMMER: Stir in demi-glaces, Dijon, and ¾ cup water. Simmer, stirring, until slightly thickened, 4-6 minutes. Remove pan from heat. Stir in 4 TBSP butter until melted.
FINISH: Once the prime rib is rested, carve (refer to our carving guide!) and transfer to a serving platter. Serve with rosemary jus and horseradish sauce on the side.
