Horseradish and salt-crushed prime rib
heather
ingredients
- 1 (3-rib) prime rib roast beef, about 6 lbs.
- 4 red onions, halved
- 4 carrots, cut in chunks
- 4 parsnips, cut in chunks
- 2 heads garlic, halved
- Horseradish and salt crust:
- 1/2 cup prepared horseradish
- 5 garlic cloves, finely chopped
- 2 sprigs fresh rosemary, chopped
- 4 sprigs fresh tyme, chopped
- 1/2 cup kosher salt
- 2 Tbs freshly ground black pepper
- 1/2 cup extra-virgin olive oil, plus more for drizzling
directions
- 1
Preheat oven to 350 degrees.
- 2
Put the onions, carrots, parsnips, and garlic into the bottom of a large roasting pan. Place the roast, rib side down, on the top of the vegetables. In a small bowl mash together the horseradish, garlic, rosemary,tyme,salt,pepper, and olive oil to make 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 pounds perpound for medium-fare. Check the internal temp, it should register at 125 degrees for medium rare. Remove the beef to a carving board, cover it with foil, and allow it to rest for 20 minutes. Remove the vegetables and set aside. Pour the pn juices into a fat seperator and set aside to alllow the fat and beef juices to seperate. Use the juices to serve with the meat and save the fat for Yorkshire pudding.
notes
The internal temp of the meat will continue to rise about 10 degrees
Source: Gabrielle and Mark
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