HORSERADISH AND SALT-CRUSTED PRIME RIB
Buying and trimming: When ordering the rib roast from a butcher, be sure to request a "top choice" roast cut from the small loin end; the best being ribs 12 through 10. Have the butcher cut off the chine/backbone. The rib bones look best if they are shortened and frenched, have the butcher do this for you as well.
Provided by Tyler Florence
Categories main-dish
Time 2h10m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F.
- Put the onions, carrots, parsnips, and garlic into the bottom of a large roasting pan. Place the roast, rib side down, on top of the vegetables. In a small bowl mash together the horseradish, garlic, rosemary, thyme, salt, pepper, and olive oil to make a paste. Smear the paste generously over the entire roast and drizzle with some extra oil. Roast for about 1 1/2 to 2 hours or approximately 20 minutes per pound for medium-rare. Check the internal temperature of the roast in several places with an instant-read thermometer, it should register 125 degrees F. for medium rare. Remove the beef to a carving board, cover it with foil, and allow it to rest for 20 minutes. Note: the internal temperature of the meat will continue to rise about 10 degrees. Remove the vegetables and set aside. Pour the pan juices into a fat separator and set aside to allow the fat and beef juices to separate. Use the juices to serve with the meat and save the fat for Yorkshire pudding.
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Zeeshan Toor saab
[email protected]This was the best prime rib I've ever had. Thanks for sharing the recipe!
shorif ahmed
[email protected]I would definitely recommend this recipe to anyone who loves prime rib.
MD. Nur Alom
[email protected]My family loved this dish. It was perfect for a special occasion.
Asky Askan
[email protected]I love the horseradish and salt crust. It gives the prime rib such a unique flavor.
zahid Ali 4610
[email protected]This is my new go-to prime rib recipe. It's so flavorful and juicy.
Sandesh Rai
[email protected]So easy and impressive!
Verline Noel
[email protected]Wow!
Jackie And geo
[email protected]This recipe was a disaster. The salt crust was difficult to make and the prime rib was overcooked. I would not recommend this recipe to anyone.
abimael peña
[email protected]The salt crust was a bit too salty for my taste, but the prime rib itself was cooked perfectly. I would definitely make this again, but I would use less salt next time.
Hesam Kashefi
[email protected]This was a great recipe. The prime rib was cooked to perfection and the horseradish and salt crust was a perfect complement.
ERIC THOMAS
[email protected]My first attempt at prime rib and it turned out perfectly! The salt crust was so easy to make and it really helped to keep the meat moist and flavorful. Thanks for the recipe!
shamo abbasi44
[email protected]I've made this dish twice now and it's always a hit. The horseradish and salt crust gives the prime rib such a unique and delicious flavor.
Yoon min
[email protected]This was so easy to make! It was perfect for my family gathering and everyone loved the salt crust. 10/10 would recommend.