Best 6 Rotisserie Rib Roast With Bleu Cheese Horseradish Sauce Recipes

ROTISSERIE RIB ROAST WITH BLEU CHEESE-HORSERADISH SAUCE

Steps:

• Pat roast dry with paper towels and trim away excess fat. Season the roast generously with salt and pepper. Set aside at room temperature for 2 hours. For the sauce: meanwhile stir together the sour cream, bleu cheese, horseradish, mustard, and Worcestershire sauce. Set aside, covered in the refrigerator, until ready to serve. Prepare the grill for indirect/rotisserie cooking by lighting the infrared rotisserie burner to low and the outer burners to medium-low. The inside temperature of the grill should be 300°F to 325°F. The idea is to cook the meat slowly so that it is the same degree of doneness all the way through. Add the stock, onions, and rosemary to a foil drip pan. Skewer and center the meat onto the spit and secure tightly by tightening the screws. Place the loaded spit onto the motor, over the drip pan. Cover grill and cook for 50 to 60 minutes. Stop rotisserie motor and check the internal temperature with an insta-read thermometer, be sure not to touch the metal rod. Once the roast hits 115°F, turn off the outer burners, turn motor back on, and turn the rotisserie burner up to high. Leave the cover open and baste the roast often with the juices from the drip pan until internal temperature is is 5 to 10 degrees short of your desired degree of doneness. The temperature will continue to rise that much while the meat rests. Rare 125°F Medium-rare 130° to 135°F Medium 135° to 140°F Turn off rotisserie motor and transfer the spit and roast to a cutting board. Leave on the spit. Tent the roast loosely with foil and let rest 15 minutes before removing the spit and slicing. Serve warm with Bleu Cheese Horseradish sauce.

HORSERADISH SAUCE II

Steps:

• Pour cream into the container of a blender. Blend on low speed for a minute to thicken slightly. Add blue cheese gradually, then add horseradish and mustard, and blend well. Pour into small sterile jars, and refrigerate for up to one week to blend flavors together.

HORSERADISH SAUCE FOR STANDING RIB ROAST (MARTHA STEWART)

Steps:

• Stir horseradish, salt, pepper, and lemon juice into whipped cream.

BLUE CHEESE-HORSERADISH SAUCE

Steps:

• Place all ingredients in food processor container; cover. Process until smooth.
• Spoon into serving bowl; cover.
• Refrigerate at least 1 hour before serving.

ROAST BEEF HORSERADISH SAUCE

Steps:

• Stir sour cream, mayonnaise, horseradish, dill, lemon juice, and salt together in a bowl until smooth.

ROLLED BEEF RIB ROAST WITH HORSERADISH CREAM

Steps:

• Let the beef roast stand at room temperature for about 1 hour.
• In a nonreactive bowl, combine the heavy cream and sour cream and whisk until smooth.
• Add the lemon juice, salt, pepper and horseradish and whisk until blended.
• Cover and refrigerate until ready to serve.
• Position a rack in the bottom of an oven and preheat to 350°F.
• In a small sauté pan over medium heat, warm 2 Tbs of the olive oil.
• Add the garlic and fry, stirring constantly, until golden, 1 to 2 minutes.
• Remove the pan from the heat and immediately skim the garlic from the oil, reserving the garlic.
• Season the beef generously with salt and pepper and rub the fried garlic over the roast.
• Set the beef on a rack in a roasting pan and roast until an instant-read thermometer inserted into the center of the meat registers 125°F for very rare to rare, 1 3/4 to 2 hours; or 130°F to 135°F for medium-rare to medium, 2 1/4 to 2 3/4 hours.
• Transfer the roast to a carving board, tent loosely with aluminum foil and let rest for 20 minutes before carving.
• (The roast will continue to cook as it rests, so you can remove it from the oven 3 to 4 degrees below the desired temperature). Meanwhile, in a medium saucepan over medium-high heat, warm the remaining 2 Tbs oil.
• Add the carrots, celery and leek, and sauté until tender and golden, 6 to 8 minutes.
• Add 4 cups of the stock and the thyme sprigs, bring to a simmer and reduce the heat to low.
• Simmer until the liquid is reduced by half, about 1 hour.
• After removing the roast from the pan, set the pan over medium heat, pour in the remaining 1 cup stock and whisk to scrape up any browned bits.
• Pour the pan juices into the simmering broth, add the chopped thyme and simmer for 10 minutes.
• Strain the sauce through a fine-mesh sieve set over a bowl.
• Skim the fat, adjust the seasonings with salt and pepper, and transfer to a sauceboat or pitcher.
• Carve the beef into 1/2-inch-thick slices and pass the sauce and the horseradish cream alongside.