Roast Prime Rib With Horseradish Crust Food

HORSERADISH AND SALT-CRUSTED PRIME RIB

Steps:

• 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 and save the fat for Yorkshire pudding.

ROAST PRIME RIB OF BEEF W/ HORSERADISH CRUST

Steps:

• 1. Remove Roast from fridge and allow it to come to room temperature, at least an hour or so. Preheat the oven to 350 degrees F.
• 2. Place the rib in a large roasting pan bone side down, allowing the bone to act as a natural roasting rack.
• 3. Add the cloves of garlic, horseradish, rosemary, thyme leaves, salt,& black pepper in a food processor, then lock in place, and slowly drizzle oil into shoot while motor is running, let come to a smooth paste Then add to roast, basting all sides top and bottom, marinate generously. Place roast in preheated 350 degree F. oven and allow to roast until an instant read thermometer reaches 125 degrees F. for (rare). 1 1/2to 2 hours. For medium rare 140 degrees F. and 170 degrees for well done. PLEASE NOTE: It is best to cook to medium rare stage, & then nuke it in the microwave if it is not cooked well enough. This cut of meat tends to get TOUGH IF OVER COOKED.
• 4. Remove roast from oven to a carving board and let it rest at least 20 minutes for juices to redistribute before carving. Because of the amount of salt in this recipe, I do not use the pan drippings to make a gravy, instead I make the Marchand de Vin Sauce, to serve with the beef. The recipe is posted here.

ROAST PRIME RIB OF BEEF WITH HORSERADISH CRUST

Steps:

• Preheat the oven to 350 degrees F.
• Lay the beef in a large roasting pan with the bone side down. (The ribs act as a natural roasting rack.).
• In a small bowl mash together the garlic, horseradish, rosemary, thyme, salt, pepper, and olive oil to make a paste.
• Massage the paste generously over the entire roast.
• 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.
• Remove the beef to a carving board 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 white wine and bring to a simmer, scraping the bits on the bottom of the pan.
• Reduce the wine by half.
• Whisk in the flour, then add the broth and continue to cook, whisking until sauce thickens into a gravy, about 10 minutes.

HORSERADISH AND GARLIC PRIME RIB

Steps:

• Preheat the oven to 350 degrees F.
• Lay the beef in a large roasting pan with the bone side down. (The ribs act as a natural roasting rack.) In a small bowl mash together the garlic, horseradish, salt, pepper, and olive oil to make a paste. Massage the paste generously over the entire roast. Scatter the vegetables and halved garlic around the meat and drizzle them with a 2-count of oil. Put the pan in the oven and roast the beef for about 1 1/2 to 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. 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. Remove the vegetables and set aside. Pour the pan juices into a fat separator or small bowl and set aside to allow the fat and beef juices to separate. Pour off and discard the fat. You will use the tasty beef juices for the mushrooms.
• Place a clean skillet over medium heat. Add the butter and a 2-count drizzle of oil. When the butter starts to foam. add the mushrooms and thyme; and season with salt and pepper. Stir everything together for a few minutes. Add the red wine, stirring to scrape up any stuck bits; then cook and stir to evaporate the alcohol. When the wine is almost all gone, add the reserved beef juices. Let the liquid cook down and then take it off the heat. Stir in the cream and chives, and season with salt and pepper.

ROAST PRIME RIB OF BEEF WITH HORSERADISH CRUST

Steps:

• Preheat the oven to 350 degrees F. Lay the beef in a large roasting pan with the bone side down. (The ribs act as a natural roasting rack.)
• In a small bowl mash together the garlic, horseradish, rosemary, thyme, salt, pepper, and olive oil to make a paste. Massage the paste generously over the entire roast. Scatter the vegetables around the meat and drizzle them with a 2-count of oil. Put the pan in the oven and roast the beef for about 1 1/2 to 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. 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. Remove the vegetables and set aside. Pour the pan juices into a fat separator or small bowl and set aside to allow the fat and beef juices to separate. Pour off and discard the fat. You can use the tasty beef juices for Sauteed Mushrooms.

PRIME RIB WITH ROASTED GARLIC AND HORSERADISH CRUST

Steps:

• Preheat oven to 350°F. Toss garlic cloves and olive oil in small baking dish; cover. Bake until garlic begins to brown, about 35 minutes. Drain olive oil into processor. Cool 15 minutes. Peel garlic; place in processor. Add prepared horseradish and coarse salt. Puree until almost smooth.
• Place rack on large rimmed baking sheet. Sprinkle beef with salt and pepper. Spread thin layer of garlic mixture on underside of beef. Place beef, garlic mixture side down, onto rack. Spread beef with remaining garlic mixture. Cover and refrigerate at least 3 hours or up to 1 day.
• Position rack in bottom third of oven; preheat to 350°F. Uncover beef. Roast until thermometer inserted into top center registers 125°F for rare, about 1 hour 45 minutes. Transfer beef to platter; let stand 30 minutes. Scrape pan juices into small saucepan.
• Slice beef crosswise. Rewarm juices; drizzle over beef. Serve withbeet relish .

PRIME RIB ROAST WITH MUSTARD HORSERADISH SAUCE

Steps:

• Two hours before roasting, remove the meat from the refrigerator and allow it to come to room temperature.
• Preheat the oven to 500 degrees F (see note).
• Place the oven rack on the second lowest position.
• Place the roast in a pan large enough to hold it comfortably, bone-side down, and spread the top thickly with the salt and pepper.
• Roast the meat for 45 minutes.
• Without removing the meat from the oven, reduce the oven temperature to 325 degrees F and roast for another 30 minutes.
• Finally, increase the temperature to 450 degrees F and roast for another 15 to 30 minutes, until the internal temperature of the meat is 125 degrees F.
• (Be sure the thermometer is exactly in the center of the roast.) The total cooking time will be between 1 1/2 and 1 3/4 hours.
• Meanwhile, make the sauce.
• Remove the roast from the oven and transfer it to a cutting board.
• Cover it tightly with aluminum foil and allow the meat to rest for 20 minutes.
• Carve and serve with the sauce.
• Note: Be sure your oven is very clean before setting it at 500 degrees F.
• For Mustard horseradish sauce: Whisk together the mayonnaise, mustards, horseradish, sour cream, and salt/pepper in a small bowl.

SHEILA'S PEPPER-CRUSTED PRIME RIB WITH HORSERADISH SAUCE

Steps:

• About 1 hour before roasting, remove the prime rib from the refrigerator and let come to room temperature. Preheat oven to 500 degrees. Place rib roast, fat side up, on rack in 14x10-inch roasting pan.
• Make small slits all over the prime rib and insert a slice of garlic in each slit. Using a fork, poke holes in roast and then rub roast with Worcestershire sauce. Mix together cracked peppercorns, kosher salt, garlic powder, and thyme and then rub all over roast.
• Cut top third off head of garlic, keeping top and bottom intact. Drizzle oil over cut sides and place garlic top back on bottom. Wrap tightly in foil.
• Place rib roast in oven and immediately turn oven down to 350 degrees. Place garlic on oven rack next to rib roast. Remove garlic after about an hour, then remove from oven, unwrap, and let cool. Roast beef until meat thermometer inserted into thickest part of meat (not touching bone) reaches 135 degrees (this is about 18-20 minutes per pound). Internal temperature of meat will rise to 145 degrees (medium-rare) upon standing. Or, roast until desired doneness. Transfer to large serving platter; cover loosely with foil and let roast stand 15 minutes for easier slicing.
• Meanwhile, in medium bowl, with wire whisk, whisk sour cream and heavy cream until soft peaks form. Into small bowl, press soft roasted garlic from each clove; discard skin. Add horseradish to garlic and mash together with fork. Fold into cream mixture. Stir in 1/4 t. table salt and 1/4 t. freshly ground black pepper. Spoon into small serving bowl.
• To serve, garnish platter with fresh herbs. Serve sauce alongside beef.