Best 5 Rotisserie Rib Roast With Bleu Cheese Horseradish Sauce Recipes

OVEN-ROASTED PRIME RIB WITH HORSERADISH SAUCE

Steps:

• Preheat oven to 325 degrees F.
• In a coffee grinder, pulse spices until well combined and slightly coarse; add sea salt. Rub prime rib thoroughly with spices, coating entirely.
• Pour oil over roast. Gently rub in. Sear prime rib in a heavy saute pan on all three sides; about 2 to 3 minutes each side. Place pan in oven. Cook for 1 1/2 hours until you reach an internal temperature of 135 degrees F.
• Remove from oven and place on hot grill for an additional 15 minutes to grab grill flavor and caramelize the surface of the meat. Remove from grill and let rest for 10 minutes before slicing. Serve with the Horseradish Sauce.
• In a medium sized bowl, mix together all ingredients and serve with Prime Rib. Place in refrigerator until ready to serve.

RIB EYE STEAK WITH ONION BLUE CHEESE SAUCE

Steps:

• Preheat the grill to a high heat or light your outdoor grill.
• Sprinkle the steaks with salt and pepper and smear both sides of the steaks with 1/2 stick of the butter.
• Grill the steaks until medium-rare, 3 to 4 minutes per side, and then remove from the heat and keep warm. (You can also saute them in a skillet over medium-high heat if you prefer.)
• Melt the remaining 1/2 stick of butter in a large skillet over medium-high heat, and then saute the onions until golden brown, 7 to 8 minutes. Pour in the cream, a dash of salt and pepper and the Worcestershire sauce. Let it bubble up, then add the blue cheese and stir together to melt, adding more pepper or Worcestershire sauce as you wish.
• Place the steaks on plates and spoon the sauce over the top.
• Take a bite. And the world at long last will make sense.

SUNNY'S GRILLED BREWED AWAKENING RIB ROAST WITH SUNNY'S 1-2-3 HORSERADISH SAUCE

Steps:

• For the brine: In a large bowl, add the coffee, salt and 4 cups warm water and stir to dissolve the salt. Add the rib roast. (If the liquid does not cover the meat completely, either make sure to flip the roast halfway through brining, or transfer the brine to a large turkey bag, add the rib roast and then seal tightly so the roast is completely surrounded by the brine.) Brine, refrigerated, at least 8 hours and up to 12.
• For the rub: In a small bowl, mix together the breadcrumbs, ground coffee, brown sugar, parsley, sage, paprika, garlic powder, salt, white pepper and a nice grind or two of black pepper.
• Remove the roast from the brine and pat it as dry as possible with a paper towel (discard the brining liquid). Using your hands, coat the roast on all sides with the rub, gently massaging it into the flesh. Let rest on the counter to come to room temperature, about 2 hours.
• For grilling and serving: Place a drip pan under the grates on a grill and pour in the beer. Heat the grill to medium high (300 to 400 degrees F).
• Place the roast bone-side down directly on the grill over the drip pan on indirect heat. Close the grill and cook until medium rare (120 degrees F), about 1 hour and 40 minutes. Remove from the grill and cover with aluminum foil to rest for a real 20 minutes.
• Slice between the ribs and serve, or cut the meat off the ribs in a chunk and slice from there. Serve with Sunny's 1-2-3 Horseradish Sauce.
• In a small bowl, mix the sour cream, horseradish and Worcestershire. Refrigerate until ready to serve.

HORSERADISH SAUCE

Steps:

• Mix together the sour cream, horseradish, heavy cream, mustard and some salt and pepper in a bowl. Refrigerate until needed.

PRIME RIB WITH HORSERADISH SAUCE

Steps:

• Preheat oven to 450°. Brush roast with oil; rub with pepper. Place roast, fat side up, on a rack in a shallow roasting pan. Bake, uncovered, 15 minutes. , Reduce heat to 325°. Bake 2-3/4 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting with pan drippings every 30 minutes. , Let stand 10-15 minutes before slicing. Meanwhile, in a small bowl, combine the sauce ingredients. Serve with beef.