Roast Prime Rib of Beef with Horseradish Crust
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Cooking Time:
100 min
Prep Time:
15 min
Total Time:
135 min
Servings:
6 servings
Ingredient
11 bone in prime rib beef roast, 3 ribs, about 6 pounds
25 garlic cloves, smashed
31/4 cup grated fresh or prepared horseradish
4Leaves from 2 fresh rosemary sprigs
5Leaves from 4 fresh thyme sprigs
61/2 cup kosher salt
71/4 cup freshly ground black pepper
81/2 cup extra-virgin olive oil
91/2 cup dry white wine
101 tablespoon all-purpose flour
112 cups canned chicken or beef broth
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Nutritional components
Cooking process
Step 1Preheat the oven to 350 degrees F.
Step 2Lay the beef in a large roasting pan with the bone side down. (The ribs act as a natural roasting rack.) In a small bowl mash together the garlic, horseradish, rosemary, thyme, salt, pepper, and olive oil to make a paste. Massage the paste generously over the entire roast. Put the pan in the oven and roast the beef until the internal temperature of the meat registers 125 degrees F on an instant-read thermometer (medium-rare), 1 1/2 to 2 hours. Remove the beef to a carving board and let it rest for 20 minutes before carving.
Step 3Pour off some of the pan drippings and place pan on stovetop over medium-high heat.
Step 4Add the white wine and bring to a simmer, scraping the bits on the bottom of the pan. Reduce the wine by half. Whisk in the flour, then add the broth and continue to cook, whisking until sauce thickens into a gravy, about 10 minutes.
Step 5Serve with Scalloped Potato Gratin and Roasted Red Onions.
Step 61 1/2 cups heavy cream
Step 71 sprig fresh thyme
Step 82 garlic cloves, chopped
Step 91/2 teaspoon ground nutmeg
Step 10Butter
Step 112 russet potatoes, peeled and cut into 1/8-inch thick slices
Step 12Salt and freshly ground black pepper
Step 131/2 cup grated Parmesan, plus more for broiling
Step 14Preheat the oven to 375 degrees F.
Step 15In a saucepan, heat up the cream with a sprig of thyme, chopped garlic and nutmeg.
Step 16While cream is heating up, butter a flameproof casserole dish. Place a layer of potato in an overlapping pattern and season with salt and pepper. Remove cream from heat, then pour a little over the potatoes. Top with some grated Parmesan. Make 2 more layers. Bake, uncovered, for 45 minutes. Sprinkle some more Parmesan and broil until cheese browns, about 5 minutes.
Step 17Yield: 4 to 6 servings
Step 186 tablespoons butter
Step 193 tablespoons balsamic vinegar
Step 201/2 cup honey
Step 211/2 bunch fresh thyme
Step 22Salt and freshly ground black pepper
Step 234 red onions, halved
Step 24Preheat the oven to 350 degrees F.
Step 25Combine the butter, vinegar, honey, thyme, salt, and pepper in a small saucepan over medium heat. Bring to a simmer and cook for 1 minute to reduce slightly. Place the onions, cut sides up, in a single layer on a baking pan. Drizzle the butter-vinegar mixture over and roast until soft and slightly caramelized, about 45 minutes.
Step 26Yield: 6 servings
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