Roast Prime Rib of Beef with Horseradish Crust

By á-31143

Admire a bountiful cut of meat adorning your table. This prime rib gets its flavorful crust from a paste of mashed garlic, horseradish, rosemary and thyme.

Ingredients

• 11 bone-in prime rib beef roast, 3 ribs, about 6 pounds
• 55 garlic cloves, smashed
• 1/4cup1/4 cup grated fresh or prepared horseradish
• Leaves from 2 fresh rosemary sprigs
• Leaves from 4 fresh thyme sprigs
• 1/2cup1/2 cup Kosher salt
• 1/4cup1/4 cup freshly ground black pepper
• 1/2cup1/2 cup extra-virgin olive oil
• 1/2cup1/2 cup dry white wine
• 1tablespoon1 tablespoon all-purpose flour
• 2cups2 cups chicken or beef broth

Details

Servings 6
Preparation time 35mins
Cooking time 135mins
Adapted from foodnetwork.com

Preparation

Step 1

Preheat oven to 350°F.

Lay 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 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°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 20 minutes before carving.

Pour off some of the pan drippings and place pan on stovetop over medium-high heat.

Add white wine and bring to a simmer, scraping the bits on the bottom of the pan. Reduce the wine by half. Whisk in flour, then add broth and continue to cook, whisking until sauce thickens into a gravy, about 10 minutes.