Prime Rib Roast - Horseradish and Garlic Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 rib prime rib beef roast (about 6 pounds) 5 Garlic cloves, smashed, plus 2 heads garlic halved 1/2 cup grated fresh or prepared horseradish 1/2 cup sea salt 1/4 cup freshly ground black pepper 1/2 cup extra-virgin olive oil 2 carrots, peeled and chopped 2 parsnips 1 red onion, halved Serve with Wild mushrooms - recipe found in Veggie section
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Directions: |
Directions:Preheat over to 350 degrees
Lay the beef in a large roasting pan with the bone side down. (The ribs act as a natural roasting rack.)
In a small bowl mash together the garlic, horseradish, salt, pepper, and olive oil to make a paste. Massage the paste generously over the entire roast.
Scatter the vegetables and halved garlic around the meat and drizzle 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 125 degrees F. for medium-rare. (155 - 160 degrees for medium)
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 will use the tasty beef juices for the mushrooms or reduce by half and serve as an au jus.
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Number Of
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Number Of
Servings:6 - 8 |
Preparation
Time: |
Preparation
Time:3 hours (15 min prep, 20 min inactive, 2 hour cook, 20 min resting) |
Personal
Notes: |
Personal
Notes: From Tyler Florence - Food Network
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