Horseradish-Crusted Wagyu Bone-In Prime Rib with Cognac Cream Sauce
Author
Nathan Michael & Julia Flowers
Servings
8 to 12
Prep Time
30 minutes
Cook Time
2 hours 5 minutes
Protein
72g/serving
When the occasion calls for a true centerpiece, this Horseradish-Crusted SRF Wagyu Prime Rib Roast delivers unmatched flavor and drama. Coated in a bold mixture of horseradish, Dijon, cracked pepper, garlic, and thyme, the roast develops a deeply savory crust that perfectly complements the luxurious marbling of Snake River Farms’ Wagyu beef. Paired with a silky Cognac cream sauce, this dish balances richness with refined heat—an unforgettable main course that commands attention.
Ingredients
-
SRF Wagyu Bone-In Prime Rib Roast
- 1 cup prepared horseradish, drained
- 1/2 cup Dijon mustard
- 12 large cloves garlic, minced
- 1 1/2 tablespoons coarsely cracked black pepper
- 1 1/2 tablespoons Diamond Crystal Kosher Salt
- 3 tablespoons fresh thyme, chopped
Cognac Cream Sauce
- 2 tablespoons unsalted butter
- 1/4 cup shallots, chopped
- 1/2 cup Cognac, plus 1 1/2 teaspoons more
- 3 cups heavy cream
- 2 1/2 tablespoons Dijon mustard
- 1 teaspoon thyme leaves, chopped
- 1/4 cup Parmigiano Reggiano, grated
- Kosher salt & cracked black pepper, to taste
Green Beans with Crispy Shallots
- 3 large shallots, very thinly sliced
- 1 cup olive oil
- Salt
- 1.5 pounds green beans, trimmed
- 1 tablespoon grainy mustard
- 2 teaspoons sherry vinegar
Directions
At least 1 hour before roasting (or ideally the day before), mix together the horseradish, Dijon, garlic, pepper, salt, and thyme. Rub the mixture all over the roast. If prepping ahead, place the roast fat-side up on a rack in a roasting pan and refrigerate uncovered overnight. Bring to room temperature 1 to 2 hours before roasting.
- Preheat the oven to 500°F.
- Place the roast on the lowest rack of the oven and roast for 15 minutes.
- Reduce heat to 325°F and continue roasting for 15 minutes per pound, or until internal temp reaches 120°F for medium-rare. Tent with foil halfway through if the crust begins to over-brown.
- Remove roast from oven and let rest in the pan for 20 minutes before carving. To serve, remove the bone and slice into 1-inch-thick pieces.
Cognac Cream Sauce
While the roast rests, melt the butter in a medium saucepan over medium heat. Add shallots and cook until translucent.
- Turn off heat and carefully add Cognac, scraping any brown bits. Return to medium heat.
- Add heavy cream and Dijon, simmering for about 5 minutes until thickened slightly.
- Stir in cheese and thyme, then season to taste with salt and pepper. Serve warm with sliced prime rib.
Green Beans with Crispy Shallots
In a medium saucepan, combine shallots and olive oil, making sure shallots are submerged. Cook over medium-low heat, stirring occasionally, for 15 to 20 minutes until golden brown. Remove with a slotted spoon and drain on paper towels. Sprinkle it with salt.
- Tip: Shallots can be fried a day ahead and stored in an airtight container at room temp. Reserved oil is great for roasting veggies.
- In a large stock pot, bring water to a boil and season with 3 tablespoons kosher salt. Blanch green beans for 3–4 minutes, then transfer to an ice bath to stop the cooking. Drain.
- In a large skillet, heat 2–3 tablespoons of the reserved shallot oil over medium heat. Add green beans and cook for 5–7 minutes, stirring occasionally.
- Add grainy mustard and sherry vinegar, tossing to coat. Season with salt and pepper to taste.
- Transfer to a platter and generously top with crispy shallots just before serving.
Recipe Note
Author Bio
Nathan Michael and Julia Flowers are a culinary duo passionate about creating memorable meals. Nathan, a design enthusiast and grilling expert, specializes in charcoal grilling, often featuring Snake River Farms’ American Wagyu Skirt Steak. Julia, a seasonal food lover and ice cream maker, brings comfort and a touch of decadence to the table, especially with premium cuts like the Manhattan Steak. Together, they turn every meal into a special experience.