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Roast Prime Rib with Spinach-Porcini Stuffing, Irish Whiskey Gravy and Horseradish Cream

Source of Recipe

Little Shamrock's


List of Ingredients

Roast Prime Rib with Spinach-Porcini Stuffing, Irish Whiskey Gravy and Horseradish Cream


Gravy Base:


1 tbsp. olive oil
1/2 c. finely chopped shallots (3 large)
2 garlic cloves, minced
1/2 c. Irish whiskey
1 750 ml. bottle dry red wine
4 c. low-salt chicken broth
1 c. heavy whipping cream
2 tbsp. Dijon mustard

Rib Roast:

1 prime rib roast, about 9-1/2 to 10 pounds
6 garlic cloves, finely chopped
3 tbsp. olive oil
3 tbsp. plus 2 tsp. finely chopped fresh rosemary
1-1/2 tbsp. coarse kosher salt
1 tbsp. coarsely ground black pepper
1 tbsp. fennel seeds, crushed
2 tsp. black peppercorns, coarsely cracked
1 c. low-salt chicken broth
1/2 c. Irish whiskey
spinach-porcini stuffing

Spinach-Porcini Stuffing (prepare day before):
1-1/2 oz. package dried porcini mushrooms
1 c. boiling water
2 hot Italian sausages, casings removed
1/2 c. chopped shallots (3 large)
3 garlic cloves, chopped
2 c. 1/3 inch cubes crust-less day-old country style bread
1 10 oz. package frozen chopped spinach, thawed, squeezed dry
1 tsp. chopped fresh rosemary
1 large egg
coarse kosher salt

Horseradish Cream:

1 c. sour cream
2 tbsp. grated fresh horseradish or drained prepared horseradish
1/8 tsp. paprika
1 garlic clove, minced


Recipe



Gravy Base:

Heat oil in large saucepan over medium heat. Add shallots and sauté until soft, about 3 minutes. Add garlic; stir 1 minute. Add 1/2 cup whiskey to saucepan. Using long match or lighter and standing back, carefully ignite mixture to burn off alcohol. When flame dies, add red wine and boil until mixture is reduced to 1 cup, about 16 minutes. Add 4 cups chicken broth and boil until mixture is reduced to 3 cups, about 15 minutes. Whisk cream and mustard in small bowl; add to saucepan and boil until sauce coats spoon and is reduced to 2-1/2 cups, about 13 minutes.

Roast Prime Rib with Spinach-Porcini Stuffing

Place porcini in small bowl; pour 1 cup boiling water over. Let stand until soft, about 45 minutes. Drain, reserving soaking liquid. Chop porcini; set aside.

Heat large non-stick skillet over medium heat. Add sausage; sauté until brown, breaking up into small pieces with back of fork. Add porcini, shallots, and garlic. Reduce heat to medium-low; cover and cook until sausage is cooked through, stirring occasionally, about 5 minutes. Transfer sausage mixture and any juices to medium bowl. Stir bread cubes, spinach, and rosemary into sausage mixture. Season with coarse salt and pepper. Mix in 1/4 cup reserved porcini soaking liquid. Cover and chill stuffing overnight.

Bring stuffing to room temperature. Just before using, whisk egg to blend in small bowl and mix into stuffing.
Yield: 6 cups

Horseradish Cream:

Combine sour cream, horseradish, paprika and garlic in small bowl until well blended. Season to taste with salt and pepper. (Can be prepared 8 hours ahead. Cover and keep refrigerated.)

To Finish:

Meanwhile, finish preparing gravy. Stir cracked peppercorns in small skillet over medium heat until fragrant, about 3 minutes. Place roasting pan with juices over 2 burners. Bring to boil; add 1 cup broth and 1/2 cup whiskey. Boil 2 minutes, scraping up browned bits in pan with wooden spoon.

Strain pan juices into large saucepan; add gravy base. Boil until sauce coats spoon, about 4 minutes. Add toasted cracked peppercorns and remaining 2 teaspoons rosemary; simmer 1 minute. Season gravy to taste with salt.

Present roast at table, then transfer roast to cutting board and cut into 1/4 to 1/2 inch thick slices. Arrange meat slices and stuffing on platter. Serve with gravy and horseradish cream alongside. Yield: 10 servings