Prime Rib Roast
This recipe has been amended many times and is loosely based on a recipe that I saw Tyler Florence prepare on the Food Network. His original recipe calls for a lot of salt. I understand that this tends to hold the juices into the meat. But it also makes the dish way too salty for me. The other components of garlic and horseradish work wonderfully so the backbone of the recipe is still intact. I have added chopped rosemary as a contrast with the horseradish. I am not saying that my method is superior. If you want to compare you can find the original recipe here.
- 1 (3-rib) beef prime rib roast, about 6 pounds
- 5 garlic cloves minced or put through a garlic press
- ½ cup prepared horseradish
- 2 tablespoons kosher salt
- 2 teaspoons freshly ground black pepper
- ¼ cup extra virgin olive oil
- 1 tablespoon finely chopped fresh rosemary
Preheat the oven to 325 degrees.
Lay the roast rib side down in a roasting pan. The ribs act like a roasting rack for the beef. In a bowl mix together all the ingredients forming a paste. Rub the paste all over the roast making an even layer of the paste over all surfaces except the ribs. Put the pan in the oven and roast for about 1 ½ to 2 hours to an internal temperature of 125 degrees for medium rare. Remove the roast from the pan and cover with foil. Allow the meat to rest for at least 20 minutes. This roast should serve from 6 to 8 people.