Smoked Prime Rib
1 each 44 Farms Smoked Prime Rib
Horseradish Cream
1 c Sour Cream
1/2 c Heavy Cream
1/4 c Horseradish (prepared in a jar)
4 tsp White Wine Vinegar
2 1/2 tsp 44 Farms Salt & Pepper Blend
2 tsp Chives (chopped)
Salsa Verde
2 c Parsley Leaves (chopped finely)
1/4 c Oregano Leaves
1/4 c Capers (minced)
4 tsp Dijon mustard
½ tsp Crushed Red Pepper Flakes
2 Tbs Garlic cloves (minced)
2 Tbs Shallots (minced)
2 Tbs Lemon Juice
½ tsp 44 Farms Salt & Pepper Blend
1c Olive Oil
Balsamic Onion Jus
3 Tbs Canola Oil
2 c Onions (small diced)
6 sprigs Thyme (stems removed)
1/2 c Balsamic Vinegar
1 tsp 44 Farms Salt & Pepper Blend
1 c Red Wine
4 c Beef Stock
1 Tbs Rosemary (chopped)
CHEF'S TIP: Sauces can be made up to two days ahead before serving. Reheat balsamic onion jus over medium-high heat until simmering and ready to serve.