Reverse Seared Prime Rib with Au Jus and Horseradish Cream
Cook Time 🍳
Chefs Jason and Chef Tyler
Join Chef Jason and Tyler for one of the greatest live cooking experiences of your life! In this class, we will be combining two incredible ingredients! Reverse Seared Prime Rib and Au Jus and Horseradish Cream!
- 4 pound prime rib ❄
- 1 cup broth ❄
- 2 tablespoons Worcestershire sauce
- 4 ounces sour cream
- 2 ounces prepared horseradish
- 1 teaspoon Dijon mustard
- 1 bunch chives
- 1 tablespoon all purpose flour
- Balinese Truffle Salt
- Cutting board
- Roasting pan with a rack
- Medium pot
- Medium bowl
- Kosher salt
- Canola or vegetable oil
- Wooden spoon
- Mesh strainer
Instant read thermometer
❄ Please keep refrigerated before class ❄
Please have ¼ cup of red wine on hand
MISE EN PLACE 🥄
Homework: At Least the Day Before the Class 📖
Once you receive your kit of ingredients, remove the beef from the packaging, pat dry with paper towels, and season generously on all sides with salt and pepper.
- Transfer the beef to a plate or a tray and place in the refrigerator, uncovered. Ideally, you want to begin drying out the beef at least for 24 hours and can do this up to 3 days in advance.
Homework: 4 Hours Before the Class 📖
Remove the prime rib from the fridge and allow it to temper for 1 hour on your countertop.
- Preheat the oven to 250F.
- Once the prime rib has tempered for 1 hour, coat the prime rib with 2 tablespoons of oil, and place it onto the rack inside of your roasting pan.
- Once the oven is preheated, transfer the prime rib into the oven. It is going to take around 3 ½ to 4 hours for the beef to reach an internal temperature of 130F, which is what we want for a solid medium rare to medium.
First things first, let’s take a look at that prime rib!!!
- Ensure that your prime rib is looking beautiful in the oven and continue cooking until the internal temperature reaches 130F.
- While the beef is cooking, it’s time to prepare the horseradish cream. Combine the sour cream, mustard, and horseradish in a mixing bowl. Season with a few drops of Worcestershire sauce and Balinese Truffle Salt. Slice the chives and add them on top of the horseradish cream for serving!
- Once the beef has reached an internal temperature of 130F, remove it from the oven and allow it to rest.
- Turn the oven up to 550F.
- While the oven is preheating, it’s time to make the au jus.
- Place the roasting pan over medium-low heat and add the flour to the pan, stir to cook gently to form a roux.
- Add the red wine to the pan to deglaze the delicious fond.
- Transfer the contents of the roasting pan to the medium pot and continue to reduce the wine over medium high heat until there are only 2 tablespoons of wine left in the pan.
- Add the stock to the pan and bring to a boil. Reduce the heat to a very low simmer and season the sauce with Worcestershire sauce, Balinese Truffle Salt, and black pepper to taste.
- Once the au jus tastes delicious, strain it into a new pot, cover the pot, and reserve it on the stove.
- Once the oven has reached 550F, it’s time to sear the beef!
- Transfer the beef back into the roasting pan and place into the oven.
- Roast the beef for 10-12 minutes or until the outside is very browned and crispy.
- Remove the beef from the oven and allow it to rest for 20-30 minutes.
- Once the beef has properly rested, carve that delicious, beautiful beef into thick slices and serve it along with your two beautiful sauces. Feel free to add as many delicious sides as you’d like!!