Mama Julie Cooks
Part 1 of 2: Prime Rib / Rib Roast With Au Jus and Whipped Savory Cream Sauce - Oh yeah !!!
I am a huge fan of all things beef. I absolutely adore a juicy prime rib or rib roast and over the years have developed some recipes that my family loves and I hope your loved ones will love them too for many years to come. What I love eating with my prime rib is a good au jus and horseradish cream sauce. What I hated was heavy nasty horseradish cream sauces that most restaurants served with their prime rib. In this post I will share how I make my au jus and how I make a light, fluffy savory horseradish cream sauce. In part two, I will show you how I cook my prime rib.
MAMA JULIE'S WHIPPED HORSERADISH CREAM SAUCE
2 cups, heavy whipping cream ( chilled )
4 teaspoons, powdered milk or powdered cream ( see photo below )
1 Tablespoon, A1 steak sauce
1 Tablespoon, Lawry's Garlic Salt
2 Tablespoons, Mild Creamed Horseradish ( I used Beaver brand, Mild Creamed Horseradish )
2 teaspoon onion powder
fresh ground pepper to taste ( I use mixed peppercorn blend )
Whenever making whipped cream either sweet or savory, you want it as cold as possible so leave your heavy whipping cream in the fridge until the last minute.
Combine all the ingredients in a large bowl that is safe to use with a hand mixer or in your stand mixer bowl. Use the whipping attachment and whip until firm but creamy peaks form. If you don't whip in the air long enough your sauce will be flat and wimpy. If you let it go too long, you will end up with horseradish flavored butter.
Above is the powdered heavy cream I use, whenever making either sweet or savory whipped creams. The purpose of the cream is to stabilize your whipped cream. This allows you to keep your whipped cream in your fridge for multiple days without it going flat. I like this because if you make a dish in large quantities and want to eat it multiple times during the week, this way you won't have to make your whipped cream sauce every day. I use this same process when making sweet whipped cream for desserts and drink toppings.
This is the brand of horseradish cream sauce I use. I like the horseradish flavor to be very mild. If you like a stronger flavor go ahead and add more or use a stronger variety. The Whipped sour cream version is mild, the hot cream version is moderate heat and then if you really wanna kick the heat up you could use pure horseradish. It is always best to add a little bit at a time and taste test it as you go so you don't over do the heat.
One little hack I developed a while back, is to cover whatever bowl you are using to whip your cream with press'n Seal. Once the press'n seal is covering your bowl and sealed, cut a slit in the top to allow your mixer to pass through. This keeps the cream from splashing all over the place, making clean up so much easier.
If you want to make a large batch of this creamy sauce ahead of time, you can do so 3-5 days in advance if needed. I haven't tested any of my whipped cream recipes much past that amount of time. Usually by the end of 3-5 days it has been completely consumed by my family and I have to make more.
I love this sauce on more than just prime rib. I put it on everything beef related. I have put it on steaks, roast beef, burgers and even a breakfast bowl I recently made where I covered scrambled eggs in my pot roast and gravy!
MAMA JULIE'S EASY AU JUS
1-2 Tablespoons Beef Fat ( or fat or oil of your choice if you don't have beef tallow )
1-2 Tablespoons of butter
1/3 cup roasted garlic, whole cloves ( not chopped or puree'd / you can use plain if you don't have roasted )
Several sprigs of fresh rosemary ( I used 2 sprigs approximately 3-4 " long )
4 cups, beef broth
1 Tablespoon Johnny's Au Jus seasoning
1 Knorr Homestyle Stock - Beef Flavored tub
xanthan gum ( if your low carb, if your not use thickener of your choice )
In a medium saucepan, melt butter and fat ( or oil ) of your choice. Add in the whole garlic cloves and rosemary. I don't chop, crush, or puree the garlic in any way, otherwise the taste will be too strong. I like just the essence of the roasted garlic. Allow these flavors ( on low heat ) to sauté for several minutes. Add in the beef broth, Johnny's Au Jus, and Knorr Homestyle Stock. Once the Knorr Beef Stock has melted or dissolved, you can start whisking in the Xanthan gum in to thicken your Au Jus to the degree you choose. I never whisk in more than 1/4 teaspoon at a time, because Xanthan gum is extremely potent. Once you whisk 1/4 teaspoon of your xanthan gum in allow it to thicken for several minutes before deciding if you want to add in any more.
I make the Au Jus the day before I plan on using it. On the day I am serving it, I heat it up and whisk in the juices and fond from whatever meat I am cooking. Fond is the flavorful bits and pieces found at the bottom of your pan or roasting dish when cooking meats. These add a great deal of flavor so long as they are not over cooked or burnt.
Au Jus is a French culinary term that means with juice. Traditional Au Jus are made in the actual roasting pan that your meat was cooked in, by making a roux and deglazing the pan with additional broth and so on. I make Au Jus both in the traditional way and this easier less stressful way.
I am currently working on part two of this post. So next time, I will show you how to roast a beautiful prime rib or rib roast. I will also discuss the differences between different cuts and what temps to cook your rib roast to depending on how you like your beef cooked.
I am also going to start work on a video on how I roast garlic and store it for great recipes. Hint, its no where near as difficult as we have been lead to believe and it is easy to store in the freezer so you have it ready to go anytime you want it.