Welcome to The Sauce and Gravy Channel.
This is Johnny Mac.
Let me walk you through how to make
three rib roast Sauces, two Creamy Roasted Garlic
Horseradish Sauces and a bonus au jus.
We'll begin with the prep work for the Creamy
Roasted Garlic Horseradish Sauce, you'll need at least one
head of garlic for each Creamy Horseradish Sauce.
Grab your trusty blade that's nice and sharp.
Cut the top third of the garlic head off, exposing the
garlic clove cloves and save the top of the garlic.
We can use the tips to help make our au jus.
We can put that into the dripping pan.
But check out this garlic.
Look at those cloves.
Nice and exposed.
Time to get the garlic ready for roasting.
Grab some aluminum foil and put
the garlic in the center.
Take some olive oil, drizzle it on top.
It's okay if it spills over.
You want to make sure that the garlic is well coated.
Season it with a dash of salt
and a little bit of pepper.
You can even put some herbs on there.
Put some fresh herbs, put some thyme,
put some rosemary, whatever you like.
Spice it up, make a little pouch for the garlic.
Grab that aluminum foil and wrap it up.
And if your garlic cloves are small enough,
you can place them into muffin tins.
I find that it's a little bit easier to
work with that way, but if you don't have
that, you can put it on a baking tray.
Now they're ready to be popped into the
oven at 400 degrees Fahrenheit, or about 206
Celsius for about 40 to 50 minutes.
And here's the tip for you.
For the best flavor for the Roasted Garlic
Creamy Horseradish Sauces, I would make them at
least one to two days in advance.
That way you'll have the full flavor of the
roasted garlic and the horseradish in that cream sauce.
When taking the garlic out of the oven, they're
definitely hot, so let them cool off before handling.
But check it out.
These garlic cloves, nice and
tender, loaded with flavor.
You can use a small spoon to take them out.
You can use a butter knife to kind of scoop
them out, or you can just squeeze them out.
But they're soft, they're tender, and
they're power packed full of flavor.
So that takes care of the roasted garlic cream sauce.
Prep work.
Now let's work on the prep work for that au jus
The flavor for the au jus starts off in the pan.
Whatever's in that pan with all of the drippings, that's
going to add to the flavor of the au jus.
Add two carrots, roughly chopped to the pan.
Drop in two stems of celery.
If they have the leaves on
the top, that's perfectly fine.
You could throw them in that'll add flavor.
Next, we'll add one full onion.
It doesn't really have to be peeled.
We're going to strain this all out in the end, but
you can take off the top layer of skin, and then
give it a rough chop and throw it in the pan.
You can really add any sort of vegetables or
herbs, or you can even throw some fruits.
If you wanted to put a little bit of a lemon in
there, why not give it a little bit of a citrusy taste?
Go for it if you like it,
chances are it'll probably taste good.
And remember, the tops of the garlic that we cut off
for the roasted garlic cream sauce, well, here they are.
Perfect use for them.
Throw them on into the pan to make that au jus.
Give it a little bit of a garlicky flavor.
And now for some richness, some earthiness.
This is optional. Some people don't like it.
Some people say, why are you
putting a fungus into the sauce?
But I like mushrooms.
It gives it a little bit of flavor.
One cup, 65 grams.
Throw it on in.
And last but not least, some fresh rosemary. A handful.
Drop it in for an aromatic flavor.
If you have any parsley or fresh
thyme, throw it in as well.
And then I like to use a
little trivet to prop up that roast.
And if you don't have one, it's not all lost.
Just prop up that roast on top of the vegetables to
help sear that rib roast and give it a nice crust.
Drizzle a little oil on it.
I'm using olive oil.
However, you can use any oil that you like.
Rub it in and add some spices.
I'm adding a little bit of garlic powder,
mustard powder, dash of thyme, a little bit
of pepper, and a dash of salt.
But you can add any sort of
herbs or spices that you like. Throw it on.
It'll add flavor, and that's what we're looking for.
For this classic au jus, I like my roast medium rare, so I'm going
to cook it at 450 degrees Fahrenheit or 232 degrees Celsius for
20 minutes, and then I'm going to drop it to 325 or
163 Celsius for 15 to 17 minutes per pound.
Prep work is done.
Now let's hit the sauces.
We'll begin with a roasted
garlic horseradish cream sauce.
For this recipe, I'm using one head of roasted garlic, but
if you like it really garlicky, you can use more.
But one thing to watch out for is whenever you first
make this sauce, it's not going to taste that garlicky.
But as it sits, that garlic
flavor is going to come out.
But use a spoon, a knife, a fork,
anything that you have to pulverize that garlic
to get it ready for the sauce.
Grab a nice high sided mixing bowl, preferably one that
doesn't move whenever you whisk, and add half of a
cup of heavy cream, or roughly about 125ml.
Can always use a damp tea towel if your mixing bowl
doesn't have a plastic bottom to keep it from moving.
But grab a whisk and begin the kitchen workout, whisk
the cream slightly until it just starts to thicken up.
Next, it's time to add half of a
cup or 125 grams of sour cream.
Give it a mix and then drop in that roasted garlic.
And again, I'm using just one head of garlic,
but you can use more if you like.
Grab some horseradish.
I'm using ground horseradish.
You can use prepared horseradish.
It works just as well.
Four tablespoons or roughly about 55 grams.
Adjust the seasoning.
Sprinkle on some salt and a dash of pepper, and
then we mix and check it out nice and thick.
Ready for that rib roast, prime rib,
a French dip sandwich, you name it.
But oh, we're not done yet.
We're going to give this roasted garlic
horseradish sauce a little bit of texture.
Some fried onions, chopped.
I'll add this at the end of the video, but that's it.
That takes care of the first rib roast sauce recipe.
Here we go with rib roast sauce number
two, an herb and roasted garlic horseradish sauce.
This is another rib roast sauce
that you can make in minutes.
It's perfect for big feasts like Christmas dinner
or Thanksgiving dinner, or just any big occasion.
Grab a mixing bowl and add one cup of sour cream.
That's about 250 grams.
Grab that roasted garlic, smash it up,
pulverize it, make it nice and smooth.
I'm using one head of roasted garlic, but if
you are a garlic freak and you really like
the taste of garlic, you can add more.
But keep in mind, at first it's not
going to taste that garlicky, the sauce.
But as it sits, the power of that
garlic comes out and infuses into the sauce.
Time to clear the sinuses and make
those eyes water a little bit.
Some ground horseradish, four tablespoons or 55 grams.
Throw in a few herbs, some
chives, one tablespoon of dried chives.
If you can find fresh chives at
the grocery store, I couldn't find any.
Use them.
Throw in a fourth of a teaspoon of
ground mustard, 1/4 teaspoon of
ground thyme, and just a little paprika.
Hit it up with some black pepper
and a dash of salt to taste.
Break out that spatula and mix away. And there you go.
In the blink of an eye, you've
created another outstanding rib roast sauce.
Works well with prime ribs, steaks, throw it
on a French dip sandwich, you name it.
Now, for our final rib roast sauce, I'm going
to show you how to make a classic au jus
All right, so that rib roast, it's been
cooking ever so gently in the oven.
Now it's time to take it out.
Let's see what we have.
It has a really nice crust, and it rendered a
lot of drippings onto the bottom of the pan.
So we're going to turn all those bits and
pieces, those drippings, that fond that flavor in the
bottom of the pan, into our au jus.
While the rib roast rests.
Place the cooking tray on a burner over medium heat and
add 1/4 cup or 63ml red wine.
Use a flat bottom spatula to scrape the bottom
of the pan to get all of those bits
and pieces, the drippings, into the wine.
Reduce the wine down for a couple of minutes
until it's just about gone to remove the alcohol taste.
With the burner still over medium
heat, drop in two cups.
That's about 500ml beef broth.
And it's always a good idea to scrape
the bottom of the pan again to make
sure that all those bits and pieces are up.
But reduce this down for approximately five minutes
until it's more or less reduced by half.
Once the au jus has been reduced, take out all
the big chunks, spin them to the side.
It's time to clean up the sauce.
We're going to strain it out.
The au jus can be strained out directly into
a saucepan and put over low heat until
you're ready to serve that delicious rib roast.
Or you can put it directly into a gravy boat.
I'm straining it out into a clear measuring
cup so you can see what the sauce
looks like and how much it rendered. But check it out.
It's nice, it's dark, it's rich.
It rendered about 1.5 cups.
That's about 375 ML.
Before you serve it, give it
a taste, adjust the seasoning.
Add some salt if necessary.
It really depends on the saltiness of the
broth that you used, but there you go. Pretty easy.
That's how you make a classic au jus.
Now you're set for the holidays, like
Christmas or Thanksgiving or any big event.
But now to finish up that Roasted Garlic Horseradish
cream sauce, grab a handful of those fried onions
that we chopped and sprinkle it on top.
And there you have it.
Two roasted garlic horseradish sauces and a
classic au jus for a standing rib roast.
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If you're looking for additional rib roast or prime
rib sauces, check out these other two videos.
They are great sauces. And you know what?
I'll see you next time.