A whole Rib-Roast is an expensive piece of meat. You can save a bit of $$ if you buy a "Choice" one (rather than Prime), and you'll save even more if you buy it from a warehouse store like Costco. Either way, it's worth the cash, as long as you don't screw it up. How do you do it right?
You Will Need:
- 1 whole Rib-Roast (I bought a whole 7-bone roast, but you can ask the butcher to cut a 3 or 4-bone chunk if you don't need that much meat.
- Olive Oil
- All-Purpose BBQ Rub, or Montreal Steak Seasoning
- Temperature Probe (REQUIRED)
- 1 Medium sized Vidallia Onion
- 1.5lbs of sliced fresh mushrooms
- 3 Cloves Garlic (crushed and diced)
- Olive Oil
- 3 Tbsp Cornstarch
- 2 Cups Beef Broth
- 6 Tbsp Prepared Horseradish (not the sauce, the pure horseradish)
- 3/4 Cup Sour Cream
- Fresh Ground Pepper
Leave this roast on your counter-top until it comes up to room temperature. Otherwise, you'll burn the outside before the inside is done properly. When the inside of this roast hits 60 or higher, it's safe to start cooking.
OH... wait; did someone say "Sauce?" Here's my sauce recipe:
- In the biggest saute or frying pan you have, saute the onion (diced) with the garlic until the onions are clear.
- While the saute is going, mix the cornstarch with 1.5 cups of cold beef broth. Why cold? It's the only way you'll get the corn starch to mix well without clumping. Use a whisk and beat the crap out of it.
- Stir the broth into the saute and add the horseradish.
- Add the mushrooms.
- Cook and stir over medium-high heat until the mushrooms cook down and the liquid reduces and thickens.
- Kill the heat and stir in the sour cream.
- Finish with several grinds of fresh pepper.