Ordered bone-in prime rib for holiday dinner and decided on Cook's Illustrated low and slow cooking method, which is supposed to keep the juices in.
But how do I make au jus with no juices?! (Honestly, I'm not sure how even with the juices unless I get a mix which doesn't sound very Chow, now does it?)
Also, I've made the horseradish cream before (I think it was just horseradish and sour cream) but it didn't go over that big. Does fresh ground horseradish make a huge difference? Any other suggestions for making the horseradish sauce?
Or maybe some other sauce to serve with it?
I think I'm just going to do plain baked potatoes and a green salad so I could do something a little richer than au jus but generally my family likes things that are familiar and I'll have to have au jus.
Thanks in advance, guys!