Recipe by William (Uncle Bill) Anatooskin
This is a most tasty recipe whether it is barbecued or cooked in the oven. I suggest that you select a Prime Rib Roast, triple A with bone-in.
- 6 lbs prime rib roast, 3 ribs
- 4 large garlic cloves, cut into slivers
- 5 large garlic cloves, smashed
- 1⁄4 cup grated fresh horseradish
- prepared horseradish, may also be used
- 2 sprigs fresh rosemary, 4 inches long
- 1⁄2 cup kosher salt
- 1⁄8 cup fresh ground black pepper
- 1⁄2 cup extra virgin olive oil
- 1⁄2 cup dry red wine
- 2 cups canned beef broth
- 2 tablespoons all-purpose flour
Directions See How It's Made
- Prepare the roast by cutting or punching holes in the roast.
- Insert slivers of fresh garlic into the cuts.
- In a small bowl, mash together the 5 smashed garlic cloves, horseradish, fresh rosemary (discard the stems), salt, pepper and olive oil to make a paste.
- Preheat oven to 350°F.
- Spread the paste generously over the entire roast.
- Place a wire rack in the bottom of a roasting pan.
- Place the prime rib with bone side down.
- Pour 1 cup of water into the roasting pan.
- Cover the pan tightly with aluminum foil.
- Place pan in preheated 350 F oven and roast for 1 hour.
- Remove aluminum foil and continue to roast for another 1/2 to 1 hour or until the temperature of the meat (using an insert thermometer) registers 135°F to 140 F for a rare roast.
- Remove the roast from the pan to a cutting board; cover with aluminum foil and let it rest for 20 minutes before carving.
- Pour off some of the pan drippings and place pan on stovetop over medium-high heat.
- Add the red wine and bring to a simmer, scraping the bits on the bottom of the pan.
- Cook until the wine is reduced by half.
- In a bowl, whisk together beef broth and flour until smooth, NO LUMPS.
- Pour mixture into the pan and continue to cook, whisking until sauce thickens into a gravy, about 10 minutes.
- If gravy is too thin, add more flour and whisk well.
- Slice the prime rib roast to your desired thickness.
- Serve prime rib with Scalloped Potatoes, Roasted Onions along with the gravy.
- For larger roasts, allow 15 minutes per pound, but it is still imporatant to use an insert thermometer. Do not overcook.