Smoked Prime Rib
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)
2 c Parsley Leaves (chopped finely)
1/4 c Oregano Leaves
1/4 c Capers (minced)
4 tsp Dijon Mustard
1/2 tsp Crushed Red Pepper Flakes
2 Tbs Garlic Cloves (minced)
2 Tbs Shallots (minced)
2 Tbs Lemon Juice
1/2 tsp 44 Farms Salt & Pepper Blend
1 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 c Red Wine
4 c Beef Stock
1 Tbs Rosemary (chopped)
Combine all ingredients together and whisk until incorporated. Refrigerate until ready to use.
Combine all ingredients in a bowl and whisk until incorporated.
"BALSAMIC ONION JUS"
Heat a heavy-bottom pan over medium-high heat. Add oil and onions, and sauté until beginning to brown. Turn down heat to medium and continue to caramelize for 15 minutes. Onions should be a deep caramelized color.
Add balsamic vinegar and reduce until slightly thick, about 4-5 minutes.
Add red wine and reduce by half, about another 3-4 minutes.
Add beef stock and rosemary and simmer for 15-20 minutes.
Remove from heat and season with 44 Farms Salt & Pepper Blend.
Set aside until ready to serve.
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.