Horseradish and Garlic Prime Rib
By Brenda
Ingredients
- PRIME RIB
- 1 (3 rib) prime rib beef roast, about 6 lbs.
- 5 garlic cloves, smashed, plus 2 heads garlic, halved
- 1/2 cup grated or prepared horseradish
- 1/8 cup sea salt
- 1/4 cup fresh ground black pepper
- 1/2 cup EVOO
- 2 carrots, peeled and chopped
- 2 parsnips, " " "
- 1 red onion, quartered
- WILD MUSHROOMS
- 1 T unsalted butter
- EVOO
- 2 lbs. assorted mushrooms
- Leaves from 2 fresh Thyme sprigs
- Sea salt and fresh ground black pepper
- 1/2 cup CAb. Sav.
- 1/4 cup reserved beef broth (drippings from roast) or canned
- 1/4 cup heavy cream
- 1 T minced fresh chives
Details
Preparation
Step 1
Preheat oven to 350 F.
Lay beef in large roasting pan with bone side down. In a bowl mash garlic, horseradish, salt, pepper and EVOO to make a paste. Massage the paste generously over the entire roast. Scatter veggies around the meat and drizzle with a 2-count of EVOO. Place in oven fro approx. 1-1 1/2 hrs. for medium rare. Let rest for at least 20 min. before carving. Save pan juices for mushrooms.
Heat lg. skillet over medium heat. Add butter and 2-count EVOO. Once butter is foamy, add mushrooms and thyme leaves and season with salt and pepper. Stir everything together for a few min. Adds red wine and cook until wine is almost gone. Add reserved beef juices. Remove from heat and stir in sour cream and chives. Season with salt & pepper again if needed.
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