Horseradish And Garlic Prime Rib
Serves: 4
Keyon Hand
1 January 1970
Based on User reviews:
47
Spice
44
Sweetness
54
Sourness
42
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1
Sea Salt2
Parsnips1 tbsp
Unsalted Butter1 cup
Cabernet Sauvignon1 cup
Heavy Cream1 tbsp
Chives (minced fresh)Directions:
1
Preheat the oven to 350 degrees F
2
Lay the beef in a large roasting pan with the bone side down
3
(The ribs act as a natural roasting rack
4
) In a small bowl mash together the garlic, horseradish, salt, pepper, and olive oil to make a paste
5
Massage the paste generously over the entire roast
6
Scatter the vegetables and halved garlic around the meat and drizzle them with a 2-count of oil
7
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)
8
Check the internal temperature of the roast in several places with an instant-read thermometer; it should register 125 degrees F
9
For medium-rare
10
Remove the beef to a carving board and let it rest for 20 minutes
11
The internal temperature of the meat will continue to rise by about 10 degrees
12
Remove the vegetables and set aside
13
Pour the pan juices into a fat separator or small bowl and set aside to allow the fat and beef juices to separate
14
Pour off and discard the fat
15
You will use the tasty beef juices for the mushrooms
16
Place a clean skillet over medium heat
17
Add the butter and a 2-count drizzle of oil
18
When the butter starts to foam
19
Add the mushrooms and thyme; and season with salt and pepper
20
Stir everything together for a few minutes
21
Add the red wine, stirring to scrape up any stuck bits; then cook and stir to evaporate the alcohol
22
When the wine is almost all gone, add the reserved beef juices
23
Let the liquid cook down and then take it off the heat
24
Stir in the cream and chives, and season with salt and pepper