Creamy Horseradish Sauce and Three Additional Prime Rib Sauces

All of these sauces are outstanding, if not traditionally served with Prime Rib. Most can be prepared ahead of time and served alongside the tender beef. 

Creamy Horseradish Sauce

2-4 tsp prepared horseradish (according to your taste and heat preference)

OR
2-4 tsp freshly grated horseradish

8 ounces sour cream drained

(OR 1/2 good mayonnaise

and 1/2 cup sour cream )

2 tbs cup fresh lemon juice
1 tablespoons Worcestershire sauce
Dash of Salt

In a medium-sized bowl, combine horseradish, sour cream, lemon juice, and salt; thoroughly mix. Refrigerate until ready to serve.
Can be made 2 days in advance; covered and refrigerated.

Garlic Blue Cheese Sauce

3/4 cup heavy cream

3 medium garlic clove, thinly sliced
6 ounces blue cheese, crumbled

1 tbs lemon juice

Dash Worcestershire sauce
Freshly ground black pepper

In a medium-sized saucepan over medium-high heat, bring cream and garlic just to a boil. Lower heat and simmer until the cream coats the back of a spoon, approximately 5 to 10 minutes. Remove from heat.

Stir in the crumbled blue cheese. Season to taste with the pepper.
Can be made 2 days in advance; covered and refrigerated. Let sit for about 15-30 minutes at room temperature before serving. 

If you have any remaining whisk in 1/2-1 cup buttermilk for a delicious dressing!

Au Jus

10 minutes

Reserved Prime Rib juice, fat removed and used for Yorkshire Pudding
OR
2 1/2 cups beef stock, not cubes, containing no MSG

1 tbs Worcestershire 

Salt and pepper to taste

2 tbs flour

 3/4 cup good red wine (optional) 

Large pat of butter (about 1-2 tbs) 

Using a strainer or fat separating measuring cup separate beef fat and juices. Put 2 tablespoons of the fat in a pan and 2 tbs flour over medium heat. Stir and cook down 3-4 minutes. Add beef juices back into pan whisking as you pour.
Bring mixture to a boil and cook until the stock is slightly reduced, about 5 minutes. Au jus is not thick like a typical sauce or gravy.Season to taste with salt and pepper. Finally stir in large pat of butter to add gloss. 

Transfer to a gravy boat, or serve in small individual containers for each guest.

Reserve remaining beef fat for making Yorkshire Pudding.

Use any left over Prime Rib and Au Jus for making French Dip Sandwiches for the next day.

Apple Horseradish Sauce 
(Excellent Served with Panko crusted Pork Medallions)

• 1/4 cup grated Granny Smith apple

1/4 low-fat plain yogurt
1/4 cup light mayonnaise
1 teaspoon Dijon mustard
1-2 tablespoons prepared horseradish

In a medium-sized bowl, combine apple, yogurt, mayonnaise, Dijon mustard, and horseradish.
Can be made 2 days in advance;  covered and refrigerated.