Buffalo Prime Rib with Fresh Horseradish and Black Pepper Crust

• 1

  Preheat oven to 450°. Combine the Horseradish, Black Pepper, Garlic and Sea Salt in a small mixing bowl and set aside. Rub the Buffalo Rib with Olive Oil and Creole Seasoning. Sear Roast in oven for 2 to 3 minutes.

• 2

  Remove from oven and rub the top and sides with the Mustard. Use your hands to press the Horseradish mixture evenly all over the roast. Turn oven down to 350°. Cook until the thermometer reads 120°. Remove from oven and let it rest for about 15 minutes. Slice and drizzle with Worcestershire Sauce.

Caramelized Shallots Au Jus

• 1

  You can serve your Buffalo Rib Roast with this recipe instead of the Worcestershire Sauce

• 2

  4 Tablespoons of Butter

• 3

  2 cups Diced Shallots

• 4

  1 Teaspoon Sugar

• 5

  1 Tablespoon Minced Thyme

• 6

  3 Cloves of Garlic, minced

• 7

  3 1/4 cups of Beef Stock

• 8

  1/2 Cup of Dry Red Wine

• 9

  Heat butter in a saucepan over medium heat; cook shallots, stirring occasionally,for about 10 minutes or until softened.

• 10

  Stir in sugar and cook for an additional 10 minutes or until shallots are golden and caramelized; stir in garlic, thyme and cook for a further 5 minutes.

• 11

  Add stock,wine, brandy and bay leaf and bring to a boil, then reduce heat and simmer for about 30 minutes or until sauce is reduced to about 2 cups. Serve over slice Rib Roast.