Roast Prime Rib Of Beef With Horseradish Crust
Serves: 2
Kendrick Gleason
1 January 1970
Based on User reviews:
56
Spice
49
Sweetness
48
Sourness
45
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 cup
Kosher Salt1 cup
Extra-Virgin Olive Oil1 cup
White Wine (dry)1 tbsp
All-Purpose Flour2 cups
Chicken (canned)Directions:
1
Watch how to make this recipe
2
Preheat the oven to 350 degrees F
3
Lay the beef in a large roasting pan with the bone side down
4
(The ribs act as a natural roasting rack
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) In a small bowl mash together the garlic, horseradish, rosemary, thyme, salt, pepper, and olive oil to make a paste
6
Massage the paste generously over the entire roast
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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
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Remove the beef to a carving board and let it rest for 20 minutes before carving
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Pour off some of the pan drippings and place pan on stovetop over medium-high heat
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Add the white wine and bring to a simmer, scraping the bits on the bottom of the pan
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Reduce the wine by half
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Whisk in the flour, then add the broth and continue to cook, whisking until sauce thickens into a gravy, about 10 minutes
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Serve with Scalloped Potato Gratin and Roasted Red Onions
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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
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In a saucepan, heat up the cream with a sprig of thyme, chopped garlic and nutmeg
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While cream is heating up, butter a casserole dish
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Place a layer of potato in an overlapping pattern and season with salt and pepper
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Remove cream from heat, then pour a little over the potatoes
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Top with some grated Parmesan
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Make 2 more layers
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Bake, uncovered, for 45 minutes
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Sprinkle some more Parmesan and broil until cheese browns, about 5 minutes
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Yield: 4 to 6 servings 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
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Combine the butter, vinegar, honey, thyme, salt, and pepper in a small saucepan over medium heat
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Bring to a simmer and cook for 1 minute to reduce slightly
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Place the onions, cut sides up, in a single layer on a baking pan
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Drizzle the butter-vinegar mixture over and roast until soft and slightly caramelized, about 45 minutes
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Yield: 6 servings