Prime Rib with Horseradish and Garlic Crust
Beth Pentecost
Family Christmas Favorite!
ingredients
- 1 (3-rib) prime rib beef roast, about 6 pounds
- 5 garlic cloves
- 1/2 cup grated fresh or prepared horseradish
- Leaves From 2 Fresh Rosemary Sprigs
- Leaves From 4 Fresh Thyme Sprigs
- 1/4 cup sea salt
- 1/8 cup freshly ground black pepper
- 1/2 cup extra-virgin olive oil
directions
- 1
Preheat the oven to 400 degrees F.
- 2
Lay the beef in a large roasting pan with the bone side down. (The ribs act as a natural roasting rack.) In a food processor, mix together the garlic, horseradish, fresh herbs, salt, pepper, and olive oil to make a paste. Massage the paste generously over the top of the roast.
- 3
Put the pan in the oven and roast the beef for about 30 minutes to seal the crust, then drop the temp to 325 for teh remainder of cooking. 1 to 1 1/2 hours for medium-rare (or approximately 20 minutes per pound). Check the internal temperature of the roast in several places with an instant-read thermometer; it should register 125 degrees F. for medium-rare.
- 4
Remove the beef to a carving board and let it rest for 20 minutes. The internal temperature of the meat will continue to rise by about 10 degrees.
- 5
REMOVE THE CRUST BEFORE CARVING!!!!
Source: Elizabeth Pentecost
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