Help me make a sauce to serve with leftover prime rib

[DaveD]

Hey folks,

On Saturday night we're going to have the second half of the prime rib I made for our Xmas roast beast. It was a sous vide que thing, 9 hours at 133F/56C, patted dry, hit with Uncle Chris's Steak Seasoning, then seared over raging coals. It was absolutely phenomenal on the day.






I want to make some kind of sauce to serve with it when we go on Saturday (we made a red wine/port reduction on Xmas, but that's long gone). Maybe a peppercorn sauce, or a bearnaise, or...? I'm open to suggestions and advice.

EDIT: I am NOT open to suggestions involving horseradish, because I absolutely cannot stand the stuff. No way, no how.

I don't have any juices or drippings that can go into a sauce, for starters. Available tools are just pots and pans, we don't own an instant pot or pressure cooker.

Would appreciate your suggestions on what type of sauce to try, and if you have links to recipes etc, that would be wonderful! Thanks in advance.

[texastweeter]

Horseradish cream sauce is classic pairing with ribroast

[Oak Smoke]

Great minds?

[TripleB]

And Au Jus.

[DaveD]

Dang it, I should have added that as a boundary condition: I despise horseradish. Adding now. Thanks anyway!

[Oak Smoke]

I’m a big fan of horseradish sauce on prime rib. There are several good sounding recipes on line. All the good ones I’ve ever had were served in restaurants.

[texastweeter]

https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/secretariat-horseradish-cream-sauce-recipe/

[DaveD]

Same comment as on texastweeter 's suggestion - I should have specified that I absolutely hate horseradish, it's a nonstarter. Added that to the OP. Thanks all the same!

[DavidNorcross]

¼ cup minced shallot
½ cup rice vinegar
1½ teaspoon dried tarragon
¼ teaspoon dried thyme
½ cup dry white wine
½ cup reduced-sodium chicken broth
1½ cup heavy whipping cream
½ cup packed minced fresh Italian parsley leaves

In a large skillet over high heat on the stove, combine the shallot, vinegar, tarragon, and thyme, and cook until the vinegar evaporates, 3 to 4 minutes, stirring often. Add the wine and broth and boil until reduced to about ½ cup, 3 to 4 minutes. Add the cream and boil until the surface is covered with large, shiny bubbles and the sauce is reduced to about 1½ cups, 5 to 7 minutes. Remove from the heat, adjust the seasonings, and set aside. Reheat and add parsley just before serving.

[DaveD]

Interesting, sort of a merger of bearnaise and...? I've not used rice vinegar before, what sets its flavor profile apart from, say, white wine vinegar?

[DavidNorcross]

I believe the rice vinegar is a bit milder in flavor. But once it is cooked down it is not a heavy flavor. This is a wine sauce but the heavy cream makes it a very thick sauce. The shallots make this sauce in my view.

[Redwng]

My wife augments a mushroom gravy mix that is fantastic with beef.

[texastweeter]

You can make a killer sauce with salt, pepper, heavy cream, and cognac. Maybe a little thyme occasionally.

[DaveD]

No cognac in the house unfortunately... sadly, I had to give it up a couple of decades ago. I used to just LOVE a snifter of Remy Martìn as a nightcap, but sometime around when I turned 40, all of a sudden it became raging heartburn in a glass. So we don't keep it around anymore. And from what I've read, Diane sauce includes pan juices from frying the steaks, and I don't have that...

[texastweeter]

Nah you can do without drippings

2 tablespoons butter
1 tablespoon olive oil
2 shallots, minced
8 ounces mushrooms, sliced
1/4 cup brandy
1/2 cup heavy cream
2 teaspoons Dijon mustard

[DaveD]

texastweeter That does sound good...

[Purc]

Bearnaise or hollandaise sauce

[DaveD]

I did find a few bearnaise recipes, notably from Kenji, that look good and really easy to make...

[hoovarmin]

Check out the rib roast page on the free side. There's a thin gravy recipe that I made for our Christmas roast that is fantastic.

https://amazingribs.com/tested-recipes/beef-and-bison-recipes/prime-rib-and-other-beef-roasts/#recipe

[DaveD]

I have read that one before, it does look great. I think I'll save that for another time though, because this one is a bit labor intensive and I reckon I'll have my hands full getting everything on the table already... thanks for the link!

[Argoboy]

I have made chief Jean-Pierre’s mushroom sauce a few times and it is very good on almost anything.

[DaveD]

That looks so yummy!

[fzxdoc]

Bearnaise is always the most decadent sauce on beef, IMO. You could even sous vide up a batch which takes away the risk of using raw eggs.

Meathead started an excellent topic on making egg-based sauces with and without sous vide:

https://pitmaster.amazingribs.com/forum/excerpts-from-meathead-s-next-book/1199128-hollandaise-bearnaise-foyot-and-egg-based-sauces

Kathryn

[DaveD]

I will check that out - but the sous vide will be busy for this meal, it's how I'm reheating the vac sealed leftover beast at 133F/56C. Very good info in there!

[fzxdoc]

FWIW, DaveD , you could put the egg concoction in the SV first at the meat's temp and just SV them longer to get the eggs pasteurized by the time the meat is done. (or vice versa, if the meat needs to be in longer than the bearnaise sauce).

Point is, you can SV them both at the same temp and just adjust the time for pasteurization of the Bearnaise sauce so it's done when your meat is done.

Just a thought.

K.

[smokinpreacher]

I’m not familiar with the term “leftover prime rib” my guess is that’s in the same category as leftover Halloween candy.

[DaveD]

I LOL'd!