Roast Prime Rib of Beef with Horseradish Crust

Tyler Florence

Recipe courtesy Tyler Florence

Show: How To Boil WaterEpisode: Christmas Made Easy

Picture of Roast Prime Rib of Beef with Horseradish Crust Recipe 1 Video | Photo: Roast Prime Rib of Beef with Horseradish Crust Recipe
Rated 5 stars out of 5
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Total Time:
2 hr 15 min
Prep
15 min
Inactive
20 min
Cook
1 hr 40 min
Yield:
6 servings
Level:
Easy
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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.

Scalloped Potato Gratin:

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

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

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

Print Recipe

Wine Suggestion for This Recipe

Cabernet Sauvignon

Cabernet Sauvignon

Rich, intense red wine

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Newest Ratings and Reviews

Read all 324 reviews

  • on January 04, 2012

    Flag

    Everyone is complaining about too much salt but I thought it was supposed to be a "salt" crust for keeping in moisture. Anyway, we didn't eat the crust either and couldn't make the au jus because it had a burnt taste. The onions were amazing but only cooked them 30 minutes but we have a propane oven and it varies.

    We LOVED both dishes!!!!

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  • on January 03, 2012

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    We used this recipe for our Christmas dinner. Our prime rib turned out brilliant after I made a few alterations which is why I gave a rating of 4 stars rather than 5 stars. Cut the salt in half or even a quarter! Whoa! Way too much salt...my au jus was saltier than I like. I also ended up pouring about 1/2 C beef stock and 1/2 C water into the bottom of the pan. The beef drippings started to burn so I felt that the addition was necessary. It made for a great, juicy roast. I also ended up scraping the crust from the roast before serving it...just too much salt! The end result however, was great. Cooking the meat with the crust instilled a fabulous flavor into the meet.

    people found this review Helpful.
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  • on January 03, 2012

    Flag

    Never, ever, have seen a recipe using l/2 a CUP of SALT!! We too had to scrape off the crust. The au ju was wasted because it was so SALTY...very dissapointing for our New Year's Eve dinner party of six.

    people found this review Helpful.
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