Prime Rib Roast with Garlic and Rosemary

Prime Rib Roast with Garlic and Rosemary
Prime Rib Roast with Garlic and Rosemary

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    -rib prime rib roast (about 6 pounds), trimmed of excess fat and tied

  • 3

    tablespoons extra-virgin olive oil

  • 3

    tablespoons minced garlic

  • 3

    tablespoons minced shallots

  • 2

    tablespoons finely chopped fresh rosemary

  • 1

    tablespoon finely chopped fresh thyme

  • 3

    tablespoons kosher salt

  • 4

    teaspoons freshly ground black pepper

  • Whipped Cream–Horseradish Sauce

  • 2

    cups heavy (whipping) cream

  • 1/2

    cup sour cream

  • 1/2

    cup prepared horseradish

  • 1/2

    teaspoon Worcestershire sauce

  • 1/2

    teaspoon Tabasco sauce

  • 1/2

    teaspoon kosher salt

  • 1/2

    teaspoon freshly ground white pepper

Directions

Remove the meat from the refrigerator at least 1 hour, but not more than 2 hours, prior to roasting to bring to room temperature. Preheat the oven to 450°F. In a small dish, stir together the olive oil, garlic, shallots, rosemary, thyme, salt, and pepper until well combined. Untie the roast and evenly spread the garlic-herb mixture on all sides, including between the bones and on the bottom of the roast. Place the roast back onto the bones and tie it up again with kitchen twine. Place the roast, bone side down, in a heavy-duty roasting pan. Roast undisturbed for 20 minutes. Reduce the oven temperature to 300°F and continue roasting for about 1 1/4 hours for medium-rare. The meat is done when an instant-read thermometer inserted into the thickest portion of the roast, away from the bone, registers 130°F for medium-rare, 140°F for medium, or 145°F for medium-well. Remove from the oven and let rest, tented with aluminum foil, for 15 minutes before carving. While the roast is resting, make the Whipped Cream–Horseradish Sauce: Using an electric mixer set on high speed, beat the cream until soft peaks begin to form. Using a rubber spatula, fold in the sour cream, horseradish, Worcestershire and Tabasco sauces, salt, and white pepper until evenly distributed. Continue beating until the mixture is light and fluffy, like dense whipped cream, about 1 minute. Prime Rib Roast with Garlic and Rosemary recipe from Nordstrom. Photo by Jeff Powell. Untie the roast and cut into even slices. Arrange the slices on warmed dinner plates and serve immediately. Editor’s Note: In case you find yourself with leftovers, as I did (even after everyone at my table had a hearty portion), I’m including a last note for inspiration. I was attending a potluck-style holiday party the night after I made this recipe, and I decided to turn my leftovers into hors d’oeuvres. Wanting to use the extra drippings, I found a recipe for mini Yorkshire puddings, which I thought would serve as the perfect finger-size carrier for the prime rib roast and horseradish sauce. I garnished each cup with scallion and a pomegranate seed. Like little savory bites of everything at a holiday table, these mini miracles were gone in no time at all.

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