Horseradish and Salt-Crusted Prime Rib

By exdircomp

Ingredients

• HORSERADISH AND SALT CRUST:
• Ingredients
• 1 (3-rib) prime rib beef roast, about 6 pounds
• 4 red onions, halved
• 4 carrots, cut in chunks
• 4 parsnips, cut in chunks
• 2 heads garlic, halved
• 1/2 cup prepared horseradish
• 5 garlic cloves, finely chopped
• 2 sprigs fresh rosemary, chopped
• 4 sprigs fresh thyme, chopped
• 1/4 cup kosher salt
• 2 tablespoons freshly ground black pepper
• 1/2 cup extra-virgin olive oil, plus more for drizzling

Details

Servings 6

Preparation

Step 1

Preheat oven to 325 degrees F.
Put the onions, carrots, parsnips, and garlic into the bottom of a large roasting pan. Place the roast, rib side down, on top of the vegetables. In a small bowl mash together the horseradish, garlic, rosemary, thyme, salt, pepper, and olive oil to make a paste. Smear the paste generously over the entire roast and drizzle with some extra oil. Roast for about 1 1/2 to 2 hours or approximately 20 minutes per pound for medium-rare. Check the internal temperature of the roast in several places with an instant-read thermometer, it should register 125 degrees F. for medium rare. Remove the beef to a carving board, cover it with foil, and allow it to rest for 20 minutes. Note: the internal temperature of the meat will continue to rise about 10 degrees. Remove the vegetables and set aside. Pour the pan juices into a fat separator and set aside to allow the fat and beef juices to separate. Use the juices to serve with the meat .


What Size of Prime Rib/Standing Rib Roast to Buy?
A full prime rib/standing rib roast is seven (7) ribs, close to 15 pounds, and enough to feed a crowd of 14 or more people (depending on how big of eaters they are).
The term "standing" means the bones are included in the roast, thus the roast can stand by itself. A rib roast comprises of seven ribs starting from the shoulder (chuck) down the back to the loin.
For a generous serving of roast, figure on two people per rib. That means if you plan to serve:
six (6) people - three (3) rib roast
eight (8) people - four (4) rib roast
ten (10) people - five (5) rib roast
twelve (12) people - six (6) rib roast
fourteen (14) people - seven (7) rib roast
Don't even bother with less than a three-rib roast, any less than that is not a roast but rather a thick steak and would be better treated as such.



Approximate Weight
Oven Temperature
Total Estimated Time Only
Meat Thermometer Reading (Rare)

2 ribs
4 to 5 pounds
450 deg/325 deg F
60 to 70 minutes
120 degrees F

3 ribs
7 to 8.5 pounds
450 deg/325 deg F
1 1/2 to 1 3/4 hours
120 degrees F

4 ribs
9 to 10.5 pounds
450 deg/325 deg F
1 3/4 to 2 1/4 hours
120 degrees F

5 ribs
11 to 13.5 pounds
450 deg/325 deg F
2 1/4 to 2 3/4 hours
120 degrees F

6 ribs
14 to 16 pounds
450 deg/325 deg F
3 to 3 1/4 hours
120 degrees F

7 ribs
16 to 18.5 pounds
450 deg/325 deg F
3 1/4 to 4 hours
120 degrees F


How To Check Oven Temperature - Oven temperatures are not always correct. In fact, they can often be off by 25°F to 50°F. The will seriously affect the baking time of your prime rib (standing rib roast). To check the temperature of your oven, place an oven thermometer on the center rack and heat the oven for 15 minutes at 350°F. If, after 15 minutes, the oven temperature reads higher or lower than your oven setting, adjust your oven setting for your prime rib baking and for all your future baking.




Beef Roast Cooking Temperatures


Rare
120 to 125 degrees F
center is bright red, pinkish toward the exterior portion

Medium Rare
130 to 135 degrees F
center is very pink, slightly brown toward the exterior portion

Medium
140 to 145 degrees F
center is light pink, outer portion is brown

Medium Well
150 to 155 degrees F
not pink

Well Done
160 degrees F and above
steak is uniformly brown throughout