The Beauty Battalion - Featuring Beauty In All Shapes & Sizes November 2017 | Page 13

Horseradish Cream
Active time: 30 minutes
Total time: 30 minutes
1/2 cup mayonnaise

3 tablespoons prepared
horseradish

1 tablespoon white vinegar,
plus 1 teaspoon

1 teaspoon kosher salt
1/8 teaspoon cayenne pepper
1/8 teaspoon black pepper
1/2 cup heavy whipping cream
In medium mixing bowl, whisk together
mayonnaise, horseradish, vinegar, salt,
cayenne and black pepper. Whip cream
to soft peaks using stand mixer. Gently
fold into mayonnaise mixture. Chill
until ready to serve.
Reverse-Seared Prime Rib Roast
Active time: 30 minutes
Total time: 4 days

4 pound Omaha Steaks Bone-In
Frenched Prime Rib Roast
any variety Omaha Steaks Rub
Thaw roast completely in refrigerator before
cooking; allow 48-72 hours. Season roast with
rub 12-18 hours before cooking and leave
uncovered in refrigerator overnight.
When ready to cook, heat oven to 225 F. Place
roast on elevated rack in roasting pan. Roast 3
hours and 15 minutes, or to internal temperature
of 120-125 F. Let roast rest 30-45 minutes.
Broil on high 2 inches from broiler, 4
minutes on one side, 2 minutes on other side, or
until brown crust uniformly covers roast.
Tip: For easier carving, trim roast from bones
prior to cooking. Stand rib roast on end so ribs
are pointed up. Using sharp knife, cut along
bone, being careful not to cut into roast. Tie
roast up with butcher’s twine to hold it together
while cooking.
Reverse-Seared Roasting
The reverse searing method can lead
to a well-browned holiday roast with
an evenly cooked interior that’s tender
and flavorful.
1. A day before cooking, dry brine or
season roast and leave it uncovered in the
refrigerator to develop crust and flavor.
This dries the outside of the roast and
forms a layer that allows even browning
while locking in moisture.
2. Place roast in the oven at a low
temperature to cook evenly from edge
to edge. Take it out at an interior
temperature of 5-10 degrees below
desired finished temperature; it will
cook a little more while resting and
during searing.
3. Remove from oven and sear roast in a
broiler, grill or hot pan to create
the crust.
Figgie Onion Jam
Active time: 30 minutes
Total time: 1 hour

2 tablespoons unsalted butter

1 medium red onion, peeled
and diced into 1/4-inch
pieces

1 cup dried black Mission
figs, stems removed

1 cup water, divided
1/2 cup balsamic vinegar,
divided
1/2 cup sugar
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon vanilla extract
Reverse-Seared Chateaubriand
In 4-cup sauce pot, melt butter over
low heat. Add onions. Cover and
cook on low 15 minutes until onions
have softened. Add figs, 1/4 cup
water, 1/4 cup vinegar, sugar and
salt. Cover and cook on low another
15 minutes until figs have softened.
Remove pot from heat and add
black pepper and vanilla extract.
Pour into blender or use immersion
blender to process until smooth.
Add remaining water and vinegar to
blender for smoother jam or leave
as-is for a more chunky texture.
Active time: 30 minutes
Total time: 4 days

2 pound Omaha Steaks Chateaubriand Roast
any variety Omaha Steaks Rub
Thaw roast completely in refrigerator before cooking; allow 48-72 hours. Season roast
with rub 12-18 hours before cooking and leave uncovered in refrigerator overnight.
When ready to cook, heat oven to 225 F. Place roast on elevated rack in roasting pan.
Roast 2 hours, or to internal temperature of 120-125 F. Let roast rest 30-45 minutes.
Broil on high 2 inches from broiler, 4 minutes on one side, 2 minutes on other side,
or until brown crust uniformly covers roast.