Prime Rib With Horseradish And Garlic
Presenting a beef rib roast can be a little challenging but it’s all in the prep, getting the right piece of meat, preparing it for cooking and taking care of the temp and timing.
1 (3-rib) prime rib beef roast, about 6 pounds, boned and tied
See Woody’s Way
5 garlic cloves, smashed, plus 2 heads garlic, halved
1/2 cup grated fresh or prepared horseradish
1/4 cup sea salt
1/4 cup freshly ground black pepper
1/2 cup extra-virgin olive oil
2 carrots, peeled and chopped
1 red onion, halved
Woody’s note: The vegetables are only used for adding flavor to the juices as they will be rather salty and strongly flavored after roasting so don’t count on them for the meal.
1 tablespoon unsalted butter
Extra-virgin olive oil
2 pounds assorted mushrooms, such as Cremini, oyster, shiitake, chanterelle, or white, trimmed and sliced
Leaves from 2 fresh thyme sprigs or ½ tsp. dried thyme
Sea salt and freshly ground black pepper
1/2 cup dry red wine
1/4 cup reserved beef broth (drippings from roast) or low-sodium canned broth
1/4 cup heavy (whipping) cream
1 tablespoon minced fresh or ½ Tlbs. dried chives
Here’s What To Do:
Preheat the oven to 350 degrees F.
Woody’s Way – Have the butcher remove the rib bones and then tie them back on, this will give you the use of the bones but make the roast easier to carve and serve, trust me on this. The ribs add flavor and act as a natural roasting rack that’s why you want them tied back on.)
Lay the beef in a large roasting pan with the bone side down. (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.
A note about temperature and roasting, this is expensive meat and if over cooked it can’t be fixed so before you put the pan in the oven decide how you are going to check for finish temperature. A Taylor (#9842N) instant read thermometer, www.chefscatalog.com is fine for this purpose but that means getting into the oven or grill more often than you really want to but it works fine.
Even better though is the wireless remote thermometer (Acurite 869) www.cutleryandmore.com that allows you to put a probe into your meat item, set a finish temp and have a remote receiver tell you when it’s reached the set temperature, it also reads out the actual internal temperature of the meat as it cooks, fairly slick but be gentle with the probe cable, weak link in the process.
So I’d set the temp for 125 degrees which is rare and roast the beef for about 1 ½ hours. If rare is too rare though not usually with prime rib then go 130 degrees. Immediately remove the roast when the temperature is reached and cover with foil and allow to rest for 20-30 minutes. The temperature will rise another five to ten degrees so you’ll be in that medium rare spot and should be perfect.
Remove the vegetables and discard even though you may want to try them. Pour the pan juices into a fat separator or glass measuring cup 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, check for saltiness.
Place a clean skillet over medium heat. Add the butter and a 2-count (that’s a thousand one, etc.) 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.
For you in the Chicagoland area
To Have This Recipe Prepared for You Click on Private Cooking
What Goes With What Wines Selections
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