Garlic Herb Crusted Prime Rib Roast

By busyhome

Prime rib must be at room temperature before going in the oven for this recipe to work.

Ingredients

• 1 three rib prime rib roast at room temperature
• 2 tablespoons kosher salt
• freshly ground pepper
• 6 cloves garlic cut into 1/2" chunks
• 1/2 cup chopped onion
• 2 tablespoons freshly grated horseradish (use a micrograter)
• 2 tablespoons fresh oregano leaves
• 2 tablespoons flour
• 1/4 cup mayonnaise
• 1/2 cup dry red wine
• 1 1/2 cups beef broth

Details

Servings 6

Preparation

Step 1

1. Position oven rack on lowest level and preheat oven to 450 F.

2. Carefully remove roast from the bones so that the bones remain attached to each other (or have your butcher do it for you). Place the bones in the bottom of a large heavy roaster pan. The ribs will serve as the rack for the roast. Sprinkle both ribs and roast generously with salt and pepper.

3. Place garlic, onion, horseradish, orgeno, flour and mayonnaise in a food processor and pulse until a smooth paste forms. Press paste on all sides of the roast and place fat side up on the rib rack in the pan.

4. Place in pre-heated oven and back for 20 minutes. Reduce oven heat to 275 F. Bake an additional 1 1/2 hours or until thermometer in center of roast reads 110 F (for medium rare). Roast will continue to cook after you remove it from the oven.

5. Move roast and ribs to a platter and keep warm. Let meat rest at least 15 minutes before carving.

6. Pour drippings from the pan into a gravy separator or glass measuring cup. Siphon off grease and reserve juices.

7. Place the roasting pan over medium high heat and add red wine. Deglaze the pan and boil until juices reduced by half (about 5 - 8 minutes). Add beef broth, reserved beef juices and any juice that has collected in the platter. Cook, stirring often, until reduced again by half.

8. Slice prime rib roast and separate ribs. Serve with reduced pan sauce.