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

	Print 4x6 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.

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

Ingredients
1 (3-rib) prime rib beef roast, about 6 pounds
5 garlic cloves, smashed
1/4 cup prepared horseradish
Needles from 2 fresh rosemary sprigs
Leaves from 4 fresh thyme sprigs
1/2 cup sea salt
1/4 cup freshly ground black pepper
1/2 cup extra-virgin olive oil
2 carrots, cut in chunks
2 parsnips
1 red onions, halved
1 head garlic, halved

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. 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.