In this episode from 2003, Arlene is joined by Chef Greg Antonelli from Woody’s Restaurant and Catering, and he’s making Woody’s classic roast prime rib with garlic and rosemary. It’s DELICIOUS! To go with it, he also shares the recipe for mustard roasted potatoes and creamy horseradish sauce. Yum!
If you plan on roasting a lot of meat, whether it’s chicken, pork, beef, or even fish, an instant-read thermometer is a must-have kitchen tool! Meat is expensive, and cooking it to the exact right temperature not only keeps you safe from eating under-cooked meat, it also helps you save money by not over-cooking it, too.
Woody’s Horseradish Sauce
This sauce is incredible with roast beef and great for sandwiches, too!
Ingredients
- 1 cup sour cream
- 1 1/2 cups mayonnaise
- 4 Tbs prepared horseradish
- 1 tsp Worcestershire sauce
- 1/4 tsp cayenne pepper
Instructions
- In a bowl, combine the sour cream and mayonnaise and blend well. Add rest of ingredients and mix well. Refrigerate until ready to use. This can be prepared one day ahead of time. Makes 10 to 12 servings. Enjoy!
Roasted Prime Rib of Beef
One of the most popular dishes at Woody's Restaurant!
Ingredients
- 1 whole prime rib of beef, de-boned by a butcher (about 12 lbs)
- 10 to 15 cloves peeled garlic
- 6 sprigs rosemary, trimmed
- 1 1/2 tsp cracked black pepper
- 2 tsp Kosher salt (or 1 1/2 tsp regular table salt)
- 1/3 cup olive oil
Instructions
- Preheat oven to 500 degrees. Wash and dry meat well. Cut approximately 10 to 15 pockets between skin and muscle. Stuff pockets with garlic cloves and rosemary. Coat prime rib with olive oil. Sprinkle with remaining rosemary, salt and pepper.
- Place prime rib directly on an oven rack over a shallow roasting pan on the rack below with ½-inch of water in bottom of pan. This helps to control smoke from high temperature. Sear prime rib for ½ hour at 500 degrees.
- Reduce heat to 350 degrees and slow roast meat to internal temperature of 120 degrees. Remove from oven, cover and allow roast to rest 10 minutes. Do not cut yet, or else roast will dry out! After 10 minutes, slice and serve with Woody's Horseradish Sauce. Makes 12 to 15 servings. Enjoy!
Mustard and Tarragon Roasted Potatoes
Ingredients
- 1/2 cup whole grain or Dijon mustard
- 1/4 cup olive oil (separate)
- 1/3 cup olive oil (separate)
- 4 Tbs chopped fresh tarragon
- 2 Tbs chopped fresh parsley, plus more to garnish
- 3 lbs baby red potatoes
- 1 tsp cracked black pepper
Instructions
- Peel off one strip around center of each potato. Preheat oven to 375 degrees.
- Combine mustard, 1/ 4 cup olive oil, tarragon and 2 tablespoons parsley in a large bowl. Add potatoes to mustard and herb mixture. Shake and coat well. Top with Kosher salt and cracked black pepper.
- Heat 1/3 cup of olive oil in a shallow baking pan in preheated oven for approximately 5 minutes. Once hot, add potatoes to pan and bake for approximately 40 minutes.
- Garnish with parsley. Makes twelve (4-oz.) servings. Enjoy!
Transcript
The transcript from this program is not available.
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