Roast Prime Rib of Beef With Horseradish Crust

Submitted by BethR

"Recipe from Food Network Tyler Florence. I have tried - I will be making for Christmas day dinner this year."

 

• Ready In: 1hr 45mins
• Ingredients: 11
• Serves: 6-8

ingredients

• 1 (6 lb) bone in prime rib roast, about 6 lbs
• 5 garlic cloves, smashed
• 1⁄4 cup fresh horseradish, grated
• 2 sprigs rosemary
• 4 sprigs thyme
• 1⁄2 cup kosher salt
• 1⁄4 cup black pepper, fresh ground
• 1⁄2 cup extra virgin olive oil
• 1⁄2 cup dry white wine
• 1 tablespoon all-purpose flour
• 2 cups beef broth

directions

1. Preheat the oven to 350 degrees F.
2. Lay the beef in a large roasting pan with the bone side down. (The ribs act as a natural roasting rack.).
3. In a small bowl mash together the garlic, horseradish, rosemary, thyme, salt, pepper, and olive oil to make a paste.
4. Massage the paste generously over the entire roast.
5. Put the pan in the oven and roast the beef until the internal temperature of the meat registers 125 degrees F on an instant-read thermometer (medium-rare), 1 1/2 to 2 hours.
6. Remove the beef to a carving board and let it rest for 20 minutes before carving.
7. Pour off some of the pan drippings and place pan on stovetop over medium-high heat.
8. Add the white wine and bring to a simmer, scraping the bits on the bottom of the pan.
9. Reduce the wine by half.
10. Whisk in the flour, then add the broth and continue to cook, whisking until sauce thickens into a gravy, about 10 minutes.

Reviews

[arroz241_11561377]

I've made this recipe for a couple of Christmases past and never reviewed it. It's delicious and the crust doesn't take away or compromise the flavor of the beef at all. For a perfectly cooked roast, a meat thermometer, with a probe is a must. We like ours rare, so I set the internal temp to read 120 degrees, because the roast needs to rest upon removal from the oven, for at least 15-20 minutes (depends on the weight),the internal temperature will rise another 10 degrees with 'carry over' cooking time. There is always enough medium- well cooked meat on the periferal of the roast to please those who don't like it rare. I've never been disappointed.

 

[breezermom]

I made this for Christmas Eve dinner and it turned out wonderful! I couldn't get a picture because everyone was in a hurry to eat....maybe I can grab a picture of a leftover slice! Thanks for sharing.