The Secret Behind Martha Stewart's Foolproof Holiday Prime Rib Roast
By Alexander Ross
Stewart's rib roast service relies on two contrasting accompaniments: a sharp, cool horseradish cream sauce and an unthickened, savory pan reduction.
To craft the horseradish sauce, combine:
- 1/2 cup sour cream or crème fraîche
- 3 tablespoons prepared horseradish (drained)
- 1 tablespoon heavy cream
- 1 teaspoon Dijon mustard
- Fresh chives, a squeeze of lemon juice, and coarse salt
The sharp pungency of fresh horseradish cuts straight through the heavy richness of the ribeye fat.
[ ROASTING PAN DRIPPINGS ]
│
├─ Pour off excessive liquid fat
├─ Set pan across stovetop burners over medium-high heat
│
▼
[ DEGLAZE WITH DRY RED WINE OR COGNAC ]
│
├─ Scrape up browned fond
├─ Simmer until reduced by half
│
▼
[ ADD HOMEMADE UNSALTED BEEF STOCK ]
│
├─ Simmer 6, 8 minutes until silky
├─ Strain through fine-mesh sieve
│
▼
[ FINISHED SILKY BEEF AU JUS ]
For the natural jus, place the metal roasting pan across two stove burners set to medium heat after setting the meat aside to rest. Pour off excess liquid clear fat, leaving the dark browned fond behind. Deglaze the pan with a cup of dry red wine or Cognac, scraping up all caramelized bits with a wooden spoon. Pour in two cups of high-gelatin unsalted beef bone broth, simmer until the liquid reduces to an unctuous, silky sheen, and finish with a dash of cracked black pepper and fresh thyme leaves.
Alexander Ross has covered the video game industry for a decade, writing deep dives on game design, esports tournaments, VR developments, and gaming culture.
