Recipes : Roast Prime Rib of Beef with Horseradish Crust : Food Network

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Roast Prime Rib of Beef with Horseradish Crust
Recipe courtesy Tyler Florence

Ingredients
1 bone in prime rib beef roast, 3 ribs, about 6 pounds
5 garlic cloves, smashed
1/4 cup grated fresh or prepared horseradish
Leaves from 2 fresh rosemary sprigs
Leaves from 4 fresh thyme sprigs
1/2 cup kosher salt
1/4 cup freshly ground black pepper
1/2 cup extra-virgin olive oil
1/2 cup dry white wine
1 tablespoon all-purpose flour
2 cups canned chicken or beef broth

Directions
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.

Serve with Scalloped Potato Gratin and Roasted Red Onions.

Ingredients
Scalloped Potato Gratin:

Directions

1 1/2 cups heavy cream
1 sprig fresh thyme
2 garlic cloves, chopped
1/2 teaspoon ground nutmeg
Butter
2 russet potatoes, peeled and cut into 1/8-inch thick slices
Salt and freshly ground black pepper
1/2 cup grated Parmesan, plus more for broiling

Preheat the oven to 375 degrees F.

In a saucepan, heat up the cream with a sprig of thyme, chopped garlic and nutmeg.

While cream is heating up, butter a casserole dish. Place a layer of potato in an overlapping
pattern and season with salt and pepper. Remove cream from heat, then pour a little over the
potatoes. Top with some grated Parmesan. Make 2 more layers. Bake, uncovered, for 45 minutes.
Sprinkle some more Parmesan and broil until cheese browns, about 5 minutes.

Yield: 4 to 6 servings

Ingredients
Roasted Red Onions with Butter, Honey, and Balsamic Vinegar:

Directions
6 tablespoons butter
3 tablespoons balsamic vinegar
1/2 cup honey
1/2 bunch fresh thyme
Salt and freshly ground black pepper
4 red onions, halved

Preheat the oven to 350 degrees F.

Combine the butter, vinegar, honey, thyme, salt, and pepper in a small saucepan over medium heat.
Bring to a simmer and cook for 1 minute to reduce slightly. Place the onions, cut sides up, in a
single layer on a baking pan. Drizzle the butter-vinegar mixture over and roast until soft and

slightly caramelized, about 45 minutes.

Yield: 6 servings