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Roast Prime Rib of Beef with Horseradish Crust Recipe

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This recipe for Roast Prime Rib of Beef with Horseradish Crust, by , is from The Race Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
food network

Category:
Category:

Ingredients:  
Ingredients:  
1 (3 rib) prime rib beef roast, about 6 pounds
5 garlic cloves, smashed
1/4 cup prepared horseradish
Needles rom 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 onion, halved
I head garlic, halved

Directions:
Directions:
Preheat the oven to 350º. Lay the beef in a large roasting pan with the bone side down.

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 sizzle 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 125º 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 or Sautéed mushrooms.

Number Of Servings:
Number Of Servings:
6 to 8
Preparation Time:
Preparation Time:
2 1/2 hours
Personal Notes:
Personal Notes:
Put the rub on over night for best results and cook at room temperature

 

 

 

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