Things You'll Need
Prime rib drippings
Red wine (optional)
Salt and pepper to taste
1/4 to 1/2 cup prepared, finely grated horseradish
1 pint (2 cups) sour cream
2 tbsp. fresh lemon juice
1 tsp. salt
Garlic Bleu Cheese:
3/4 cup heavy cream
1 medium garlic clove, thinly sliced
6 oz. bleu cheese, crumbled
Ground black pepper
There are a few sauces you can serve along with your prime rib that really complement the flavors in the meat. Most agree that an au jus is a must, but a creamy horseradish and/or a garlic bleu cheese sauce will really impress your dinner guests.
Au jus is a French term meaning "with juice." The term is used to describe the serving of meat surrounded in or served with a container of its natural juices produced as drippings while the meat was being cooked. Horseradish is a hard root that is quite spicy when prepared. The sour cream in this sauce cut the spiciness somewhat so that it provides a gentle kick. The garlic bleu cheese sauce is rich, salty and savory. Serve the whole trio of sauces and you'll have all your flavor bases covered.
Pour out most of the fat from the roasting pan the meat was in. Discard.
Place the roasting pan atop two burners on medium heat. Add beef stock — the amount depends on the serving size of your meat. Stir to release any browned bits in the pan. You can also add some red wine to taste at this step.
Bring to a boil and cook until the stock is slightly reduced, about 2 minutes. Season to taste with salt and pepper.
In a medium bowl, combine 1/4 to 1/2 cup prepared horseradish — the amount depends on how spicy you want the sauce to be — with 1 pint (2 cups) sour cream, 2 tbsp. fresh lemon juice and 1 tsp. salt.
Mix thoroughly until well combined and creamy.
Refrigerate until ready to serve.
Garlic Bleu Cheese
In medium saucepan over medium-high heat, bring 3/4 cup heavy cream and one medium, thinly sliced garlic clove to a boil.
Lower the heat and simmer the sauce until the cream coats the back of a spoon, approximately 5 to 10 minutes.
Remove from heat. Stir in 6 oz. of crumbled bleu cheese and add pepper to taste.
With the au jus sauce, you want to use a good beef stock, preferably homemade. If you must use canned stock, buy the best you can find, but do forego the salty bouillon cubes. The horseradish sauce and garlic bleu cheese sauce can be made up to two days ahead of time and stored in the refrigerator. Just put it into a sealed container until ready to serve.