Garlic Rosemary Prime Rib Roast with Horseradish Cream
- 5 lb. boneless prime rib roast
- 1/4 cup chopped rosemary
- 1 Tablespoon dried oregano
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 3 Tablespoons Kosher salt
- 1 Tablespoon black pepper
- For the horseradish sauce
- 1/2 cup sour cream
- 1 1/2 Tablespoons creamed horseradish
- 1/2 Tablespoon white balsamic vinegar
- 2 Tablespoons chopped parsley
- 1 Tablespoon chopped chives
- Salt and Pepper to taste
Adapted from neighborfoodblog.com
Place the roast in a roasting pan. Cut a few shallow slits on the non-fatty side of the roast. In a small bowl, combine the rosemary, oregano, olive oil, and garlic. Rub this mixture on all sides of the roast, pressing it into the slits on the top. Allow the roast to sit and marinate at room temperature for 30 minutes to 1 hour.
Preheat the oven to 450 degrees. Sprinkle the salt and pepper all over the roast, putting an extra thick layer on the fatty side. Turn the roast so the fatty side is facing up then place in the preheated oven for 25 minutes.
Turn the oven down to 325 degrees and continue to cook for 60-90 minutes or until center registers 130 degrees for a medium rare center. Tent the roast and let it rest for 20-30 minutes before slicing. Scrape off any excess salt on the fatty side. Slice and serve with the horseradish sauce.
For the horseradish sauce:
Mix together sour cream, horseradish, vinegar, and parsley. Season to taste with salt and pepper. Serve with the beef. The sauce and leftover roast beef make a great sandwich the next day!
COOKING TECHNIQUE #2:
Liberally season the prime rib with the salt and some pepper and refrigerate overnight.
An hour before cooking, remove the roast from the refrigerator to allow it to come to room temperature.
Meanwhile, preheat the oven to 400 degrees F.
Rub the roast with the rosemary etc rub.
Put the reserved ribs in a roasting pan bowed-side up (the ribs will be acting as the roasting rack). Scatter any fat and meat trimmings in the pan around the bones. Roast the bones and trimmings for about 30 minutes, or until the fat starts to render.
Baste the beef with the fat drippings and return the pan to the oven.
Cook for 30 minutes and then baste the roast again.
Reduce the heat to 350 degrees F and cook until the meat is medium rare (an internal temperature of 125 degrees F to 130 degrees F), about 1 hour, 15 minutes, basting the roast every 30 minutes until it is done. Keep in mind that the roast will continue to cook while resting.
Remove the roast from the oven and put it on a cutting board to rest, uncovered, for 20 minutes. Slice the prime rib to the desired thickness a