Horseradish Crusted Prime Rib

By Drjt

Ingredients

• 10 to 12 lb. boneless beef prime rib roast, trimmed
• 1 C. prepared horseradish
• 1/2 C. red wine, such as Arrowood Winery, Cabernet Sauvignon, Sonoma County
• 1/2 C. olive oil
• 20 cloves garlic, chopped
• 2 bunches fresh thyme, chopped
• 1 Tbsp. kosher salt

Details

Servings 8
Adapted from discover.winecountry.com

Preparation

Step 1

Using a sharp knife, lightly score the fat cap on the rib roast in a crisscross pattern. Combine the horseradish, wine and olive oil in a bowl and mix thoroughly to make a paste. Rub the paste onto the rib roast, coating all sides evenly. Combine the garlic and thyme in a bowl and mix. Press the mixture onto the rib roast, coating all sides evenly. Salt the roast on all sides. Place the rib roast onto a roasting rack and cook for 15 minutes at 425°F. Lower the temperature to 300°F and cook the roast to desired level of doneness, approximately 15 to 30 minutes per pound. An internal temperature of 129°F for medium-rare is recommended (the temperature will rise 5 to 8 degrees after the roast is pulled from the oven). Remove the roast and cover loosely with foil. Allow to rest for 15 to 30 minutes before carving.