This is truly the anti-vegetarian dish. Prime rib is one of those classics you can pull out that will always blow people away. It's a good special occasion dish, so good that the occasion may be nothing at all. When ordering the rib roast from a butcher, be sure to request a "top choice" roast cut from the small loin end, the best being ribs 12 through 10. Have the butcher cut off the chine (backbone) to make carving easier. The rib bones look best if they are shortened and frenched (the butcher will be happy to do this for you as well, unless he's a sourpuss, in which case get a new butcher).
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
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By cooker2468
on December 26, 2012
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After all the reviews about this being too salty, I hesitated to try this but I did with variation because I liked the ingredients. First of all, I've been making prime rib for years, and for me the challenge was always the temperature of the oven. I only cook my prime rib in a 325 degree oven and always use a meat thermometer. When the thermometer reaches just below 130 degrees, I take it out of the oven. Let it rest uncovered for 20 minutes before slicing. Perfect every time if you like rare to medium rare. Anyway, I used all of the rub ingredients only in a smaller quantity and only about a teaspoon of salt. I rubbed it mostly on top and a little on the sides. The flavor was wonderful throughout the roast. Next time, I will make just a little more of the rub because it was very tasty, but I'd only advise a teaspoon or 2 of salt, no more.
By benallensmom
FL
on December 22, 2012
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I've made this about 5 times in the last 2 years for Christmas and birthdays. It is great every time!
By mklr35
on December 10, 2012
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The recipe is amazing! I have made it several times and every time it has come out perfect. Don't reduce the salt it helps hold the moisture in. After you let the beef sit, don't forget to remove the salt crust otherwise you are just going to get a mouth full of salt, I just took a spoon and lightly scraped it off. I used the leftover meat and veggies to make beef stew, it was the best stew I have ever had.
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