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Prime Rib of Beef with Horseradish Sauce or Au Jus

Source of Recipe


From "The Way to Cook" by Julia Child






List of Ingredients



• 3/4 cup sour cream
  
• 3 Tbsp prepared horseradish
  
• 2 tsp country-style Dijon mustard
  
• 1/8 tsp white pepper
  
• 1 (5-lb.) fully trimmed rib roast of beef
  
• 1 Tbsp vegetable oil
  
• 1/2 cup finely chopped carrots
  
• 1/2 cup finely chopped onion
  
• 1/2 tsp dried thyme
  
• Freshly ground black pepper to taste
  
• 2 cups beef stock or broth
  






Instructions



1. Prepare a horseradish sauce by stirring together the sour cream, horseradish, mustard and white pepper. Cover and refrigerate. Thirty minutes before serving, remove from refrigeration.
   
   
2. One hour before roasting the meat, remove from refrigeration. Rub the exposed ends of the meat with oil and place in a roasting pan, fat side up. Roast in a preheated 325° F oven for 1/2 hour. Baste with the fat that has accumulated in the pan. Roast for an additional 1/2 hour. Place the carrots and onions around the roast and sprinkle with the thyme, salt and pepper. Continue to roast for about 1 hour and 15 minutes longer, or until the internal temperature reaches 140° F for rare on an instant-read thermometer. Baste the roast occasionally with the drippings.
   
   
3. Remove the roast from the oven and let rest 10 minutes. Pour the fat from the pan and place over medium-high heat. Pour in the beef broth and simmer 5 minutes. Strain, and keep the au jus warm.
   
   Carve the roast and serve with the two sauces.
   
   Makes 10 servings.