Garlic Herb-Crusted Prime Rib RoastFrom hopscotch 7 years ago
- Ingredients: shopping list
- 1 three-rib prime-rib roast, small end with ribs attached, at room temperature (see Notes) shopping list
- 2 tablespoons kosher salt shopping list
- Freshly ground pepper shopping list
- 6 cloves garlic, cut in 1/2-inch chunks shopping list
- 1/2 cup chopped onion shopping list
- 2 Tablespoons fresh grated horseradish (see Notes) shopping list
- 2 Tablespoons fresh oregano leaves shopping list
- 2 Tablespoons flour shopping list
- 1/4 cup mayonnaise shopping list
- 1/2 cup dry red wine shopping list
- 1-1/2 cups beef broth shopping list
How to make it
- Position oven rack on the lowest level in the oven. Preheat oven to 450 F.
- Carefully remove prime rib roast from the bones so that the bones are remain attached to each other (or have your butcher do it for you). Place the bones in the bottom of a large heavy roaster pan. The ribs will serve as the rack for the roast. Sprinkle both ribs and roast generously with the salt and pepper.
- Place garlic, onion, horseradish, oregano, flour, and mayonnaise in a food processor and pulse until a smooth paste forms. Press garlic paste on all sides of the roast and place fat-side up on the rib rack in the pan.
- Place in pre-heated oven and bake for 20 minutes. Reduce oven heat to 275 F. Bake an additional 1-1/2 hours or until an instant-read thermometer inserted in the center of the roast indicates a temperature of 110 F. for medium-rare. (Roast will continue to cook after you remove it from the oven.) Check at 10 minute intervals until it reaches desired temperature.
- Move prime rib roast and ribs to a platter and keep warm. Let rest at least 15 minutes before carving.
- Meanwhile, pour drippings from the pan into a gravy separator or glass measuring cup. Siphon off grease and reserve juices.
- Place the roasting pan over medium-high heat and add red wine. Deglaze the pan by stirring to scrape up all the browned bits from the bottom of the pan. Boil until juices are reduced by half, about 5 to 8 minutes. Add beef broth, reserved beef juices, and any juice that has collected in the platter. Cook, stirring often, until reduced again by half.
- Slice prime rib roast and separate ribs. Serve with the reduced pan sauce and Creamed Horseradish Dill Sauce.
- Yield: 6 to 8 servings
- Notes: For this cooking method to work, it is essential that the prime rib roast be at room temperature before placing in the oven. Use a microplane to grate the horseradish. It's finer, faster, and easier than a box grater. The food processor doesn't chop it finely enough.
- There are photos of this recipe, and mine did not resemble any of them. In fact, I poured the wine over the beef, to which may have washed away the garlic and herbs, but the end result is a very tender Prime Rib. Yeah, I salt and pepper it to boot (laughs).
- Think that I have to resign from cooking - it really is a NO JOY feat.
- Thank mom's for having such a THANKLESS and for the most part unappreaciative job - could not and would not ever take on the role as being a mom, wife, or mother - not my thing.
The Cookhopscotch CA
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