Step right up.
Step right up, my friends. Here we go.
This is the Trifactor of rib roast sauces. Get ready.
We're going to do three sauces, one video.
You can make all three of these recipes,
or you could just make one or two.
But all three of these are are sure
to delight your friends and your family.
We're going to knock out that classic
Zoo from pan drippings recipe along with
two delicious creamy horseradish sauces.
Welcome to The Sauce and Gravy Channel.
This is Johnny Mac, and we're going to do the trifecta.
Buckle up, my friends.
Three fantastic rib roast sauce recipes. Buckle up.
Let's go.
All right. So here we go.
We're going to break on into this wonderful rib roast.
I don't know about you, but whenever I
think about a feast to have for
a great celebration, I'm thinking rib roast.
There are so many great sauces that
go with this standing rib roast.
We're going to do three sauces today.
Of course, we're going to start
off with the classic Au Jus. You got to do that.
You're going to have the pan drippings.
So you're going to have to do that one for sure.
Anyways.
It's absolutely fantastic.
We're going to start off with the Au Jus.
So we're going to start off with the roasting pan.
Grab some aromatics, some parsley, some Rosemary,
anything that you have, maybe some time.
Throw it on into the bottom of the roasting pan.
Grab some vegetables, some carrots, throw them on in.
It really doesn't matter as long as you put the flavors
that you like, any sort of herbs that you like.
You can use any sort of vegetables.
If you don't like celery, don't use celery.
If you don't like onions.
Well, hey, don't use the onions.
But today we're going to go ahead and we're
going to throw in some carrots, some celery.
We're going to put a few onions in as well.
Chop them up, throw them into
the bottom of that roasting pan.
Just make sure the bottom of the pan is nicely covered.
Grab the onion, give it a nice chop.
You don't have to finely chop it.
Just make sure that it's chopped up so
that you can go ahead and spread it
around the bottom so it spreads its
flavors throughout the entire bottom of the pan.
One important thing to take into
consideration is that roasting pan.
You definitely want to make sure it's big enough to
hold all of the aromatics, all the vegetables, and of
course, that beast of a rib roast.
So you just have to make sure that it's
big enough to take on this whole project.
So definitely make sure that it fits before
you start throwing in all of the ingredients.
And of course, garlic brings out
a wonderful flavor in the Au Jus.
Now you really don't have to Peel them.
You don't really have to Peel the onion either.
If you don't want to because we're
going to strain this all out.
But I like to Peel them.
I like to give the garlic a little bit of a
smashing to release its aromatic flavors into the sauce.
It just adds so much to it.
Whenever you give it a smashing
just releases those flavors.
Go ahead and throw them into the bottom of the pan.
Okay, my friend.
So we've got the roasting pan.
It's ready to go.
It has our vegetables or aromatics everything
that I want to flavor that Au Jus.
Now it's time to hit that rib roast.
I like to keep it simple.
I just like to put a few different
herbs and spices onto my rib roast.
I like to have it more of a natural type flavor.
So I'm putting some thyme.
I'm putting some pepper, some garlic powder.
Some people like to go ahead and throw a mustard rub.
You can make it a little bit spicy.
If you want to put some sort of spicy type
herbs on it, you can do whatever you like.
It's tasters choice.
However you do this, whatever sort of seasonings you put
on your roast, it's going to help flavor that Au Jus.
So if you like it, well, it's bound to taste good.
And depending on how you're cooking your rib
roast, a lot of them have a lot
of fat on them, which is perfectly fine.
A lot of people like it that way.
If yours doesn't have that much fat on it, you might
want to drizzle a little bit of olive oil into the
bottom of the pan over all of those aromatics and vegetables
to help them to keep them from burning.
But then go ahead, grab that beast, throw
it on into the roasting pan.
I also like to give it a dash
of salt to bring out those flavors.
And then it's a good idea to give it
a little olive oil rub so that it helps
make a crust to searing those juices
into the inside of this roast.
Once you've prepared this the way that you like, just
go ahead and throw it on into the oven.
And while it's in the oven, you've got plenty
of time to make some horseradish sauces.
Let's begin with creamy horseradish
sauce with mustard and dill.
Okay?
So let's hit this sauce.
Now, if you do this sauce a day ahead
of time, even better, give it time to sit
and set and bring out those flavors.
But if you want to do it while you're
standing rib roast is cooking in the oven, you've
got plenty of time to do that.
And you'll have at least an hour or
so for it to sit in the refrigerator
and to release those wonderful flavors.
We're going to start off with
half of a cup of mayonnaise.
If you've got some time, check the link on the
right hand top of the page to a homemade mayonnaise.
If you're in a bit of a hurry or
you just want to do it quickly and just
easily, just go ahead and use the storebought stuff.
Works just as fine.
Next, add a little bit of richness and
a little bit of tartness to the sauce.
We're going to put in some sour cream.
We're going to put in one cup
of the sour cream into the mixture.
Horseradish sauces are just so
wonderful with standing rib roast.
It just brings out that flavor of the meat.
They're just really easy to make.
There's a wide variety of them.
And like I said before, it's really good.
If you could do this type of sauce, this
horseradish cream sauce beforehand, maybe a day or two
ahead of time and let it sit, let it
release all those flavors, let it set.
And then by the time it's ready
to break out for the feast,
oh, my gosh, it tastes absolutely fantastic.
And for this recipe, we're going
to use some prepared horseradish.
Three tablespoons of the prepared horseradish.
Next up to Bat, a little bit of Dijon mustard.
Two teaspoons Dijon mustard goes a long way.
It tastes absolutely fantastic.
Brings out a earthy type flavor for this
dish and a little bit of a zing.
We're going to bring a little bit of
an aromatic to this sauce, some dill.
We're going to use fresh dill here.
Grab a knife, chop this bad boy up.
And we're going to go ahead and
use one teaspoon of this fresh dill.
If you don't have fresh dill, that's okay.
Go ahead and substitute with the dry dill.
This kind of gives it a little bit of
a Pickley type flavor taste to the sauce.
It's absolutely fantastic.
And it goes really well with the horseradish.
Okay, my friends, we're going to go
ahead and throw one teaspoon of the
finely chopped dill into this sauce.
And now we're going to give it a little bit
of a touch of white wine vinegar, a little dabble.
Do you have this?
So we're just going to put in two teaspoons of
this white wine vinegar, and we're going to round it
off with a little bit of a dash of salt.
And then, my friends, we grab a spoon and we
whisk go ahead and mix this bad boy up.
Simple, easy taste. Great.
Done in minutes.
Let it sit in the refrigerator for at
least an hour, like I said before, overnight.
Even better.
And as always, it's always a good idea to
give it a little bit of a taste.
Make sure that it's seasoned appropriately.
You can always add more dill.
You could add more salt, more mustard, you name it.
So it's always just taster's choice. Here, my friends.
And there you have it.
All right.
So next, spicy horseradish sauce sauce is
a little bit of a kick.
Ok, my friends. And here we go.
Round number two on a
delicious, creamy horseradish sauce.
This particular horseradish sauce recipe is
a little bit more spicy.
Absolutely goes fantastic with that
standing rib roast, just like the
previous horseradish sauce that I did.
It is always a good idea to do this.
Maybe a day, maybe two days ahead of
time to let it sit, set and get
all those wonderful flavors into the sauce.
However, it's perfectly fine just to let it sit in the
refrigerator for at least an hour and let it set.
All right.
For this creamy, spicy horseradish sauce recipe, we're
going to start off with sour cream.
We're using 3/4 cup of sour cream.
And then we're going to go ahead and throw in a little
bit of Mayo as well to make it nice and creamy.
So we're going to do two
tablespoons of Mayo for this recipe.
Now it's time to bring out
the star of the show horseradish.
We're using freshly ground horseradish.
You can usually find this type of horseradish near the
shrimp or the fish section of your grocery store.
A lot of times it's used to make shrimp cocktails.
This is a little bit
spicier than that prepared horseradish.
So this will give it an extra little fun
kick for that standing rib roast feast.
We're going to go ahead and throw four tablespoons
of this fresh ground horseradish into this lovely sauce.
Then we're going to throw in a little bit of
W sauce, a little Worcestershire sauce into this sold mix.
We're going to give it one good dash of this.
And then, my friends, you're good to go.
Alright, now it's time to throw in
a little bit of white wine vinegar.
We're going to throw in half of
a teaspoon of the white wine vinegar.
It's time to go ahead and move
that mixing bowl out of the way.
We're going to utilize this cutting board.
Grab the green onion, grab the knife, give
it a little bit of a nice chop.
We're going to get some of that green
leaf of the green onion ready to go.
And this brings out so much
flavor into this sauce.
And again, if you were able to let
this sit overnight, it just brings out that
green onion flavor into this horseradish sauce.
Grab that mixing bowl, bring it back, go ahead and
throw in all that green onion into the mix.
And then my friends, grab a spoon and
we mix and this creamy, spicy horseradish sauce.
It is so simple to make.
Again, it's just really easy.
You can whip this up ahead of
time, takes 2 seconds to do.
And it adds just so much of a flavor
to the dish for that standing ribbon.
So it's just really easy to do and tastes great.
Now go ahead and make sure that you taste it as usual.
Adjust the seasonings, throw in a little bit of
salt, a little bit of pepper, if you want
to throw in a little bit more of the
green onion, you can that's tasters choice, as always.
And there you go, my friends.
Super easy, delicious spicy horseradish sauce.
And the final trifecta sauce, the rib roast. Au Jus.
Okay, my friends.
So now it's time to finish what we started.
We started off the video preparing that
rib roast and preparing that roasting
pan for the Au Jus type sauce.
So the rib roast is done. It was in the oven.
We've gone ahead and taken it out and look
at those drippings in that pan, along with
those aromatics and those herbs.
Looks absolutely fantastic.
So we've gone ahead and we've taken out the rib roast.
So we're going to go ahead and
add half a cup of red wine.
It can be any sort of red wine that you like to drink.
And then we're going to add
it to this roasting pan.
The pan is over two burners.
I've got them up over low heat.
So it's on low heat, two burners, throwing it on in.
And we're going to go ahead and deglaze that
fond off the bottom of the pan.
I'm going to go ahead and reduce
this wine down till it's almost gone.
And at the same time, you're going to want
to grab a flat headed spatula and scrape that
fond off the bottom of the pan.
And then once the wine has reduced down, go ahead
and grab one and a half cups of Brown Veal stock.
If you don't have Brown Veal stock, you can
use any sort of Brown type stock.
And then you're going to go ahead and add
one tablespoon of W sauce or Worcestershire sauce.
And then I've gone ahead and cranked
up that heat to medium heat.
We're going to go ahead and reduce this down.
Grab that flat headed spatula, scrape the bottom of
the pan, scrape all those fond pieces up,
get it all mixed together really nicely.
Go ahead and reduce this mixture
down for roughly about five minutes.
Now that you've reduced this down, it's time
to remove all of the large chunks of
vegetables and herbs from the sauce.
And after you've gotten all of the large chunks
out, it's time to go ahead and strain this.
I'm going to strain it into a
fat remover or a grease remover.
Just makes it so much easier to get rid of that fat.
So less heartburn for all, of course.
And then after it's all said and done, you're
looking at roughly about one cup of delicious Au Jus,
ready to go for that standing rib roast.
And then with this fat remover, it
just makes it so easy to pour that
Au Jus into the gravy boat.
You don't even have to worry
about that big layer of fat.
And there you go, a delicious Au Jus.
Well, thanks for watching.
That concludes our three sauces for the standing
rib roast, please do leave your comments or
questions in the comments section below.
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