Herbed Prime Rib with Two Sauces
"Be the hostess with the mostest -- indulge your guests with not one sauce for their succulent pepper-popped prime rib, but two. Both the Merlot Au Jus and creamy horseradish sauce are classic British accompaniments for roasts of this stature...."
INGREDIENTS
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4 teaspoons kosher salt
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1 tablespoon dry mustard
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1 1/2 teaspoons instant espresso coffee powder
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1 1/4 teaspoons coarsely ground black pepper
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1 teaspoon granulated garlic or dried minced garlic
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1 teaspoon onion powder
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1/2 teaspoon dried thyme, crushed
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1/2 teaspoon dried oregano, crushed
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1/2 teaspoon ground coriander
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1/2 teaspoon celery seeds
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1 tablespoon olive oil
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1 4 - 6 pound beef rib roast
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1 recipe Merlot Au Jus and/or 1 recipe Horseradish Cream
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pan drippings from roast
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1 1/2 cups beef broth
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1/2 cup Merlot wine
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2 teaspoons Worcestershire sauce
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1 tablespoon water
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1 - 2 teaspoons cornstarch
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1 8 ounce container sour cream
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1/2 cup mayonnaise or salad dressing
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1 tablespoon finely chopped green onion
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2 teaspoons prepared horseradish
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2 teaspoons Dijon-style mustard
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2 teaspoons white balsamic or white wine vinegar
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1/4 teaspoon kosher salt
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