Mystical Munchies - Coronation Day Herb Crusted Prime Rib w/ Blueberry Au Jus and Horseradish Sauc

Mystical Munchies continues out of the Official Frozen Cookbook with the entree, Coronation Day Herb-Crusted Prime Rib with Blueberry Au Jus and Horseradish Sauce! Tune in, and see me make this recipe! Recipe below.

Herb-Crusted Prime Rib with Horseradish Cream and Blueberry Sauce
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AS WRITTEN (Original Recipe)
Meat
• One 8-pound or 4-rib prime rib roast
• ½ cup kosher salt
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Herb Rub
• 1 cup loosely packed parsley leaves (upper stems OK)
• ¾ cup loosely packed sage leaves
• ¾ cup loosely packed thyme leaves
• 2 tablespoons rosemary leaves
• 4 tablespoons extra-virgin olive oil
• ¾ teaspoon salt
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Horseradish Cream (skipping)
• ½ cup freshly grated horseradish
• ¼ cup sour cream
• ½ cup mayonnaise
• ½ teaspoon salt
• ½ tablespoon freshly squeezed lemon juice
• ½ teaspoon Worcestershire sauce
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Blueberry Au Jus
• ¾ cup balsamic vinegar
• 3 tablespoons flour
• 1 cup beef broth
• 2 cups fresh blueberries
• 2 thyme sprigs
• 2 tablespoons salt, plus more as needed
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Specialty Tool
• Kitchen thermometer
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INSTRUCTIONS (AS WRITTEN)
1. Prepare the Prime Rib
Remove the prime rib from the refrigerator and place it on a roasting pan about 2 hours before roasting.
Rub salt all over the surface right away to begin drawing out moisture.
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2. Make the Herb Rub
Place the parsley, sage, thyme, rosemary, olive oil, and salt in a food processor and whirl until finely chopped.
Rub this all over the meat.
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3. Roast
Preheat the oven to 500°F.
Slide the roast into the oven and oven-sear for 15 minutes.
Reduce the heat to 325°F and continue to cook until done to your liking:
• 115°F for rare
• 120–130°F for medium
Check temperature periodically with an instant-read thermometer.
Total cooking time should be about 2 hours.
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4. Make the Horseradish Cream
While the meat is roasting, in a medium bowl stir together the horseradish, sour cream, mayonnaise, salt, lemon juice, and Worcestershire sauce.
Taste and adjust seasoning if necessary. Refrigerate until ready to serve.
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5. Rest the Meat
When the meat is cooked, transfer to a cutting board and cover loosely with aluminum foil.
Keep warm while it rests for 15–30 minutes.
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6. Make the Blueberry Au Jus
In the roasting pan, take the lower rack of drippings and place over medium-high heat.
Pour in the balsamic vinegar and stir, scraping up any browned bits from the bottom of the pan.
Add the flour and broth and whisk constantly until the sauce thickens, about 5 minutes.
Add the blueberries and thyme sprigs and continue cooking for about 3 minutes, using the back of a spoon to gently break down the berries.
Season with salt to taste.
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7. Serve
Carve the prime rib into slices.
Serve with the horseradish cream and blueberry sauce on the side.
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INGREDIENT REDUCTIONS — FOR A 6-POUND ROAST
(Based on your handwritten scaling notes; reductions are ~75% of original)
Meat
• 6-pound prime rib roast
• ⅓ cup kosher salt
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Herb Rub (Reduced)
• ~⅔ cup parsley leaves
• ~½ cup sage leaves
• ~½ cup thyme leaves
• ~1½ tablespoons rosemary leaves
• ~3 tablespoons olive oil
• A pinch of salt (reduced from ¾ tsp)
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Horseradish Cream (Reduced)
• 2 tablespoons freshly grated horseradish
• 1 tablespoon sour cream
• 1 tablespoon mayonnaise
• ⅛ teaspoon salt
• ½ teaspoon lemon juice
• ⅛ teaspoon Worcestershire sauce
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Blueberry Au Jus (Reduced)
• ½ cup balsamic vinegar
• 1 tablespoon flour
• ⅔ cup beef broth
• 1 cup fresh blueberries
• 1 thyme sprig
• 2 teaspoons salt (adjust to taste)




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